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This wonderfully creamy spinach artichoke chicken soup has all the flavors you love in the classic dip, but in a cozy, warm bowl of soup! It’s a delicious one-pot meal that’s ready in just 35 minutes combining flavorful chicken, canned artichokes and plenty of fresh spinach in a cream cheese-bolstered broth.
See recipe card below for full list of measurements, ingredients, and instructions.
Why This Is Your New Favorite Soup Recipe
- Spinach and artichoke is such a classic combination. Obviously there is spinach and artichoke dip, and as I know from my one pan spinach artichoke chicken orzo recipe they also go really, really well with chicken. It seemed inevitable then that it they would make such a rich, hearty, familiar yet complex creamy chicken soup variation!
- Chunky, creamy soups usually take about an hour to make making them tricky on a weeknight, but using the genius shortcut of canned artichoke hearts, this soup can be ready and on the table in just 35 minutes! Really, once you’ve browned the chicken and onions it’s really just a matter of leaving it to simmer before stirring in the rest of the ingredients near the end of cooking.
- Because we’re using a combination of cream cheese and heavy cream to make the soup creamy it doesn’t have that heaviness you usually find in creamy soups where the broth has been thickened with a butter and flour roux. Also, this means the soup is naturally gluten-free!
What I Learned Testing This Recipe
- I’ve found that softened cream cheese is the key to a smooth broth — cold cream cheese straight from the fridge will break the soup. I find pulling it out 20 minutes before I start cooking usually does the trick!
- Don’t use pre-shredded cheese. I know I say this in a lot of recipes where shredding your own cheese gives better results, but I really mean it here! Freshly grated Parmesan melts into the broth; pre-shredded has anti-caking agents which I’ve found make creamy soups like this grainy.
- For a heartier version of this soup (making it a dinnertime one-pot soup, rather than a lunchtime soup) I’ve found that orzo stirred in after the chicken simmers, and cooked through before you add the dairy is a good addition. White beans added to warm through with the dairy would also be a good, high-protein choice to add bulk to the soup.
Ingredients
Boneless, skinless chicken breasts or thighs – Both work in this recipe, but I prefer to use thighs if I’m planning on leftovers to re-heat as they’re much harder to dry out.
Olive oil or butter – As this is a creamy soup which cooking fat you use won’t meaningfully impact the final dish.
Yellow onion – Diced. White or brown would also work.
Garlic – I find that fresh massively increases the quality of the finished soup, but pre-minced would work in this recipe. Avoid garlic powder for best results!
Italian seasoning and crushed red pepper flakes – This is all you need to season the soup, but you can omit the red pepper flakes if you or your family are sensitive to heat.
Chicken broth – I prefer to use low sodium versions so I can better control the level of salt in the finished soup. Chicken will give the best flavor in this recipe, but vegetable can be used in a pinch.
Canned artichoke hearts – Drained and roughly chopped.
Cream cheese – Cubed and softened for at least 20 minutes, otherwise it will split the soup.
Heavy cream – This adds another layer of richness to the soup, and will stop the cream cheese splitting it.
Fresh grated parmesan – Shredding your own cheese is super important here, as the anti-caking agents which coat pre-grated versions will turn the soup grainy.
Baby spinach – Larger fresh spinach can be used, but roughly chop it before adding it to the soup. Fresh will give a better flavor, but frozen spinach can be used it you thaw it and squeeze out as much excess water before stirring it into the soup at the end of cooking to just warm through.
Serving & Storage Suggestions
Crusty bread is the obvious choice to serve alongside this soup, and garlic bread would also be good. Because of the creaminess of this chicken soup, if I was serving a salad alongside it I’d choose something fresh and light like my shaved brussels sprouts salad or a simple cucumber tomato salad.
Leftover soup will keep for 3-4 days in the fridge. Because of the cream in the soup gently warm through leftovers on the stovetop rather than in the microwave because allowing the soup to boil will cause the dairy to split or become grainy.
Because of the dairy, which again could split or go grainy I don’t recommend freezing portions of this soup.
Frequently Asked Questions
I can’t see why you can’t use frozen ones, but make sure to thaw and drain them first, then roughly chop them before adding them to the soup. If you go down this route, do let me know how it turns out! I’d avoid using marinated artichoke hearts, however, as you don’t want to add extra oil to the soup and the flavorings used in the jar might throw off the other seasonings in the soup.
This helps everything in the pot get up to a consistent temperature so everything cooks evenly once the heat is reduced to a simmer.
Making changes to a recipe can result in recipe failure. Any substitutions or variations listed are simple changes that I believe will work in this recipe, but results are not guaranteed.
Spinach and Artichoke Chicken Soup
Equipment
- large dutch oven or heavy cooking pot
Ingredients
- 1½ pounds boneless skinless chicken breasts or thighs
- 2 tablespoons olive oil or butter
- 1 small yellow onion diced
- 5 garlic cloves minced
- 1 teaspoon Italian seasoning
- ½ teaspoon crushed red pepper flakes
- 4 cups chicken broth
- 14 ounces artichoke hearts 1 can, drained and roughly chopped
- 4 ounces cream cheese cubed and softened
- ½ cup heavy cream
- ½ cup freshly grated Parmesan plus more for serving
- 4 ounces fresh baby spinach about 3 large handfuls
- Kosher salt and black pepper to taste
Instructions
- Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. Season the chicken generously with salt and pepper and sear until golden on both sides, about 3 to 4 minutes per side — it doesn't need to be fully cooked through as it will finish cooking in the soup. Remove and set aside.
- Reduce heat to medium. Add the onion and cook until softened, about 4 minutes until softened around the edges. Add the garlic, Italian seasoning, and red pepper flakes and cook 1 minute more, stirring constantly, until fragrant.
- Pour in the chicken broth and scrape up any browned bits from the bottom of the pot. Return the chicken to the pot, bring to a gentle boil, then reduce heat and simmer for 12 to 15 minutes until the chicken is cooked through. Remove the chicken and shred with two forks, then return it to the pot.
- Add the artichoke hearts. Reduce heat to low and add the cream cheese, stirring until fully melted and incorporated — don’t rush this step or it’ll clump. Stir in the heavy cream and Parmesan and simmer gently for 3 to 4 minutes until the broth is silky and thickened. Add the spinach and stir until just wilted, about 1 minute. Taste and adjust salt and pepper.
- Serve topped with extra Parmesan and a crack of black pepper.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
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