Chicken Spinach Artichoke Soup
This creamy and savory Chicken Spinach Artichoke Soup is a comforting dish that combines tender chicken, vibrant spinach, and flavorful artichokes in a rich broth. It's perfect for a cozy dinner or a warm lunch.
Equipment
- 1 Large pot or Dutch oven
- 1 Cutting board
- 1 Measuring cups and spoons
- 1 Can opener
- 1 Immersion blender (optional)
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 cup canned artichoke hearts, drained and chopped
- 2 cups fresh spinach, chopped
- 1 medium onion, diced
- 2 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1 teaspoon dried thyme
- 1 teaspoon dried oregano
- to taste salt and pepper
- 2 tablespoons olive oil
- ½ cup grated Parmesan cheese optional for garnish
Instructions
- Heat the olive oil in a large pot or Dutch oven over medium heat. Add the diced onion and sauté until translucent, about 5 minutes. Add the minced garlic and sauté for another minute, until fragrant.
- Add the boneless chicken breasts to the pot and cook for about 5 minutes on each side until lightly browned.
- Pour in the chicken broth and bring to a simmer. Reduce the heat to low and cover the pot. Cook for 15 minutes, or until the chicken is cooked through.
- Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the pot.
- Stir in the chopped artichoke hearts, chopped spinach, heavy cream, dried thyme, and dried oregano. Season with salt and pepper to taste.
- Continue cooking for another 5 minutes, allowing the flavors to meld together. If you prefer a creamier consistency, use an immersion blender to purée some of the soup before adding the spinach and artichoke.
- Serve the soup hot, garnished with grated Parmesan cheese if desired.
Notes
This soup can be stored in the refrigerator for up to 3 days.
You can substitute cooked rotisserie chicken for the raw chicken breasts to save time.
For a lighter version, you can use low-fat cream or milk instead of heavy cream.