Chicken and Potato Florentine soup Recipe
Tried it? Rate this Recipe:
|
Category: |
Category: |
|
Ingredients: |
Ingredients: 6 boneless skinless chicken breasts
32 ounces of chicken broth
1 T salt
1/2 T black pepper
1 T Italian seasoning
1 T instant minced onion
2 (28 oz) cans diced tomatoes with juice
2 (28 oz) cans water
2 (15 oz) cans great northern beans, drained
10 ounces shredded carrots
6 medium sliced potatoes, peeled
1/2 T salt
1/4 T black pepper
1/2 T Italian seasoning
1/2 T instant minced onions
1/2 T paprika
5 ounces fresh spinach, chopped (frozen if necessary rinsed and drained dry)
8 oz cream cheese
8 ounces grated mozzarella cheese
|
|
Directions: |
Directions:1. Simmer first 6 ingredients until chicken breast are tender; remove meat and let cool; drain the solids from the broth and put clear liquid back into the soup pot; chop up chicken into bite size chunks and put back into the broth.
2. Add next 10 ingredients to the soup pot and simmer for 45-60 minutes. The potatoes should be fork tender but not mushy.
3. Add the fresh spinach and stir; let it wilt into the soup for about 5 minutes.
4. Add the cream cheese and the grated mozzarella to the soup pot. Stir frequently until the cheese melts. Be careful that it does not stick to the bottom.
5. Ladle into bowls; serve with crusty bread or homemade rolls! Enjoy!
Serves 12-16 |
|
|
Learn more about the process to create a cookbook -- or
Start
your own personal family cookbook right now! Here's to good eating!
Search for more great recipes here from
over 1,500,000 in our family cookbooks!
This recipe for Chicken and Potato Florentine soup is from