Chicken Spinach Artichoke Soup
This creamy Chicken Spinach Artichoke Soup is a comforting dish packed with tender chicken, fresh spinach, and artichoke hearts, all immersed in a rich and flavorful broth. Perfect for a cozy dinner, this soup is both nutritious and satisfying.
Equipment
- 1 large pot
- 1 ladle
- 1 cutting board
- 1 set measuring cups and spoons
- 1 wooden spoon
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 pound cooked chicken breast, shredded You can use rotisserie chicken to save time.
- 1 can (14 oz) artichoke hearts, drained and roughly chopped
- 4 cups low-sodium chicken broth
- 2 cups fresh spinach, chopped
- 1 cup heavy cream For a lighter version, substitute heavy cream with half-and-half or milk.
- 1 teaspoon dried thyme
- 1 teaspoon salt Adjust to taste.
- ½ teaspoon black pepper
- ½ cup grated Parmesan cheese Plus extra for garnish.
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion, diced carrots, and celery. Sauté for about 5 minutes until the vegetables are softened.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the shredded chicken and artichoke hearts to the pot, stirring well to combine.
- Pour in the chicken broth and bring the mixture to a gentle boil. Reduce the heat to low and let it simmer for about 15 minutes.
- Add the chopped spinach, heavy cream, dried thyme, salt, and black pepper. Cook for an additional 5 minutes, stirring occasionally.
- Finally, stir in the grated Parmesan cheese until melted and well combined. Adjust seasoning as needed.
- Serve the soup hot, garnished with additional Parmesan cheese if desired.
Notes
You can use rotisserie chicken to save time.
This soup freezes well; store in an airtight container for up to 3 months.
For a lighter version, substitute heavy cream with half-and-half or milk.