Chicken Spinach Artichoke Soup
This comforting Chicken Spinach Artichoke Soup combines tender chicken, vibrant spinach, and flavorful artichokes in a creamy broth. Perfect for a cozy meal, it's packed with nutrients and is easy to prepare.
Equipment
- 1 large pot or Dutch oven
- 1 cutting board
- 1 sharp knife
- 1 wooden spoon or spatula
- 1 set measuring cups and spoons
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, diced
- 2 cloves garlic, minced
- 1 pound boneless, skinless chicken breasts, cubed
- 4 cups chicken broth
- 1 can (14 ounces) artichoke hearts, drained and chopped
- 3 cups fresh spinach, roughly chopped
- 1 teaspoon dried thyme
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup heavy cream Can use half-and-half for a lighter version.
- 1/2 cup grated Parmesan cheese
- 1 lemon juice of
Instructions
- Heat the olive oil in a large pot over medium heat. Add the diced onion and cook for about 5 minutes, or until softened.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the cubed chicken to the pot and cook for about 5-7 minutes, stirring frequently, until the chicken is no longer pink.
- Pour in the chicken broth, and add the chopped artichoke hearts, spinach, thyme, basil, salt, and pepper. Bring the mixture to a simmer and cook for 15 minutes.
- Lower the heat and stir in the heavy cream, Parmesan cheese, and lemon juice. Cook just until warmed through, about 2-3 minutes.
- Taste and adjust seasoning if needed, then remove from heat and serve hot.
Notes
Feel free to add more vegetables or substitute the spinach with kale for variation.
To make this soup lighter, you can use half-and-half or reduce the amount of heavy cream.
This soup can be stored in the refrigerator for up to 3 days; simply reheat before serving.