David’s Chicken and Potato Florentine Soup

My husband created this recipe from the copy-cat recipe going around from Olive Garden (he can’t ever just follow a recipe! – ha!!!!!)

2 boneless skinless chicken breasts
32 ounces chicken broth
1 1/2 T Italian seasoning
1 tsp ground black pepper
1 tsp basil
1 tsp thyme
1/2 T paprika
2-15 oz cans diced tomatoes with juice
1 cup grated carrots
4 medium potatoes, diced
4 green onions, diced
1 crown broccoli
1 cup sliced mushrooms
1 cup Greek Yogurt
8 oz mozzarella cheese, grated

Brown chicken.  Then heat chicken broth and all spices.  Add potatoes and cook until tender.  Blend tomatoes and yogurt in blender; add to chicken broth and whisk in.  Add carrots and cook until tender.  Add broccoli and mushrooms the last 10-15 minutes of simmering.  Add cheese in small amounts (to avoid balling and sticking) and stir in until melted.  

Serve with crusty bread.

Wonderful flavor and lots of great veggies.  Gotta hand it to my man – it’s a winner!!!!!  Will try to remember to snap a pic before we eat the entire pot next time (we did that over a few days…..)