Spinach and Artichoke Chicken Soup
40aprons.com/creamy-spinach-artichoke-chicken-soup/All the flavors of the classic spinach and artichoke dip, but in a comforting bowl of chicken soup! A one-pot meal that's ready in just 35 minutes it pairs chicken, canned artichokes and plenty of fresh spinach in a creamy chicken broth.
Recipe Makes (Approximate):
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.
Recipe Notes
Storage & re-heating: 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.
Using frozen spinach: Thaw it and squeeze out as much excess water before stirring it into the soup at the end of cooking to just warm through.
Soften the cream cheese: 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.
Shred your own cheese: Don't use pre-shredded cheese. Freshly grated Parmesan melts into the broth; pre-shredded has anti-caking agents which I've found make creamy soups like this grainy.
Make it bulkier: For a heartier version of this soup 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.
Nutrition Information (Approximate)
Calories: 438calProtein: 30gFat: 30gSaturated Fat: 12gTrans Fat: 0.01gCholesterol: 124mgSodium: 1179mgPotassium: 551mgTotal Carbs: 9gFiber: 2gSugar: 3gNet Carbs: 7gVitamin A: 1372IUVitamin C: 18mgCalcium: 145mgIron: 1mg
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