Chicken and Potato Florentine Soup: Warm your insides with this hearty soup full of chicken and vegetables. So rich in flavor this soup gets even better the next day.
How to Make Chicken and Potato Florentine Soup
- Add the chicken stock, shredded chicken, beans, carrots, potatoes, salt, Italian seasoning, onion and paprika to a large stock pot; simmer for 45 to 60 minutes.
- The potatoes should be fork tender but not mushy.
- Add fresh spinach and stir; let wilt into the soup for about 5 minutes. SERVE WITH CRUSTY BREAD.
How to Make Homemade Chicken Stock
Keep it simple! When I make my chicken stock I don’t bother with peeling anything. Not even the onion or garlic! Full printable recipe below.
To a large stock pot add a whole chicken, carrots, celery, onions, garlic, bay leaves, fresh thyme, and salt. Add enough water to cover. Bring to a boil, reduce heat to a simmer for 1 hour. Strain vegetables from stock, shred chicken.
How to Make a Creamy Tomato Chicken and Potato Florentine Soup
Don’t get me wrong, the flavor of this soup is out-of-this-world and one of my favorites. Here’s what to do if you’re looking for a tomato base soup with a creamy broth. Add the tomatoes with the other vegetables and the cheese when the spinach is added. Full printable recipe below.
2 (14.5 ounce) can diced tomatoes
1 (8 ounce) package of cream cheese
1½ cups Mozzarella cheese, grated
Slow Cooker Chicken and Potato Florentine Soup
Add cooked chicken, beans, carrots, potatoes, salt, pepper, Italian seasoning, minced onion, and paprika to the slow cooker. Cook on high 4 hours or until vegetables are fork tender. Before serving, stir in spinach. IF ADDING CHEESE, also stir in the cream cheese and mozzarella cheese. Full printable recipe below.
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