Chicken and Potato Florentine Soup Olive Garden
Indulge in the comforting flavors of Chicken and Potato Florentine Soup inspired by Olive Garden, a hearty, creamy dish perfect for cozy nights or elegant gatherings. This Italian-style soup comes alive with tender bites of seasoned chicken, velvety russet potatoes, and vibrant spinach leaves, all simmered together in a rich broth infused with garlic, sautéed vegetables, and Italian seasoning. Finished with heavy cream and a generous sprinkle of Parmesan cheese, this recipe delivers a luxurious, restaurant-quality experience right at home. Ready in just 45 minutes, it's an ideal choice for busy weeknights or weekend family meals. Pair it with crusty bread for dipping, and enjoy the perfect combination of warmth and flavor in every spoonful.
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Recipe Information
Ingredients
- 1 lb Boneless, skinless chicken breast
- 3 medium Russet potatoes
- 1 large Carrot
- 2 Celery stalks
- 1 medium Yellow onion
- 4 cloves Garlic
- 2 tbsp Olive oil
- 6 cups Chicken broth
- 1 cup Heavy cream
- 1 cup Parmesan cheese, grated
- 4 cups Fresh spinach leaves
- 2 tsp Italian seasoning
- 1 tsp Salt
- 0.5 tsp Black pepper
- 2 tbsp Cornstarch
- 3 tbsp Water
Instructions
Peel and dice the potatoes into bite-sized cubes. Finely chop the onion, carrot, and celery. Mince the garlic.
In a large pot, heat olive oil over medium heat. Add the chicken breasts and cook for 5-7 minutes per side until golden brown and cooked through. Remove from the pot and set aside to cool slightly before shredding or cutting into bite-sized pieces.
In the same pot, add the diced onion, carrot, celery, and garlic. Sauté for 5-7 minutes until the vegetables are softened and fragrant.
Stir in the potatoes and pour in the chicken broth. Add the Italian seasoning, salt, and pepper. Bring the soup to a boil, then reduce the heat and let it simmer for 15 minutes, or until the potatoes are tender.
While the soup simmers, prepare the cornstarch slurry by mixing the cornstarch with water in a small bowl until smooth. Slowly stir the slurry into the soup to thicken it slightly.
Reduce the heat to low and stir in the heavy cream, grated Parmesan cheese, and shredded chicken. Allow it to cook for an additional 5 minutes, stirring occasionally.
Add the fresh spinach leaves to the pot and stir until wilted, about 2-3 minutes.
Taste the soup and adjust the seasoning with more salt and pepper, if needed.
Serve hot, garnished with extra Parmesan cheese and a side of crusty bread, if desired.
Nutrition Facts
Calories |
2912 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 149.2 g | 191% | |
| Saturated Fat | 73.1 g | 366% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 706 mg | 235% | |
| Sodium | 7713 mg | 335% | |
| Total Carbohydrate | 160.8 g | 58% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 18.2 g | ||
| Protein | 213.1 g | 426% | |
| Vitamin D | 0.6 mcg | 3% | |
| Calcium | 1342 mg | 103% | |
| Iron | 18.8 mg | 104% | |
| Potassium | 6339 mg | 135% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
