Chicken Florentine Soup

• 1/2 sweet onion
• 2 Tbsp garlic (minced)
• 5 celery stalks
• 3 Tbsp olive oil

• 3 cans chicken broth
• 5 to 6 potatoes (sliced)
• 1 bag shredded carrots
• 3 cans diced tomatoes
• 1 jar Four Cheese Alfredo Sauce
• 2 to 3 cups heavy cream
• 1/2 rotissere chicken (breast & thighs, cut small)

• 5 to 6 handfuls spinach (chopped)
• 2 sprigs rosemary
• 2 Tbsp dried basil
• 1 Tbsp dried oregano
• 4 Tbsp fresh italian parsley (chopped)

(our notes)

• 5 cloves garlic
• 4 cups chicken broth
• 10 oz shredded carrots
• we use a whole bundle of spinache
• 1/2 Tbsp kosher salt

Saute sweet onion, garlic, and celery stalks in olive oil. Add Chicken broth. Add potatoes and carrots, then simmer until potatoes are almost cooked. Add tomatoes, Alfredo sauce, heavy cream, and chicken, then bring to boil. Add spinach, rosemary, basil, oregano, and parsley, then return to boil. Season with salt and pepper.