This chicken spinach artichoke soup is inspired by your favorite spinach artichoke dip but in a cozy, creamy, hearty soup! It’s packed with flavorful veggies, chicken and a rich cheesy broth that’s easy to throw together for soup season.

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Why you’ll love this

A high protein, creamy, cheesy soup that tastes like spinach-artichoke dip? Yes!

If you’re looking for a soup that’s warm and comforting and absolutely delicious, I’ve got you covered with this spinach artichoke chicken soup.

It’s not just delicious. The best part is that it’s also hearty enough to be a meal on its own thanks to high protein chicken and fiber-rich veggies. Serve with your favorite crusty bread, and you have a yummy, easy balanced meal.

You’re going to absolutely love this creamy, hearty (and healthy!) dip-inspired soup!

Let’s get into what you need to make this delicious soup recipe.

Ingredients

• Olive oil: You’ll need a little bit of olive oil to sauté the onions and garlic for the soup.
• Yellow onion: Onion makes for the perfect flavorful start to the base. You can use whatever onions you like, I prefer yellow onions because I find they have a bit more intense onion flavor.
• Fresh garlic cloves: Garlic makes everything better, especially dips! So, you’ll need lots of freshly minced garlic for this spinach artichoke dip inspired soup.
• Low sodium chicken broth: You can also use regular chicken broth or chicken stock, just keep in mind you may need to adjust how much salt you add depending on how salty the broth is.
• Artichoke hearts: Canned quartered artichoke hearts are the star ingredient of this soup and add the signature creamy nutty artichoke flavor and texture.
• Frozen chopped spinach: Frozen spinach keeps things super simple, but you can also use fresh spinach if you prefer. Grab the spinach that says “cut spinach” or “chopped spinach”. You can also use baby spinach if you prefer.
• Shredded chicken: You’ll need cooked shredded chicken. You can use rotisserie chicken, bake chicken breasts in the oven before hand or quickly sauté chicken in your soup pot before starting your other ingredients. You can also use shredded chicken thighs.
• Milk: I recommend using 2% or whole milk for the best creaminess. If you’re in a pinch and need to use low-fat milk, I recommend adding a splash of heavy cream.
• All-purpose flour: Flour is used as a thickening agent for this soup.
• Cream cheese: Cream cheese adds creaminess and the classic cheesy flavor of spinach artichoke dip.
• Shredded parmesan cheese: Parmesan cheese is the perfect complement to creamy cream cheese and milk.
• Salt + black pepper

How to make chicken spinach artichoke soup

1. Heat olive oil in a large soup pot over medium heat on a stove top. Add onion and sauté for 3-4 minutes. Add garlic and cook until fragrant, about 1-2 minutes.

2. Add chicken broth, bring to a boil, stir artichoke hearts, spinach, chicken, salt and pepper return to a boil. Reduce heat to a low simmer.

3. In a small bowl, mix milk and flour until smooth. Slowly stir into the soup until well combined. Next, stir in cream cheese one piece at a time until melted. Cook the soup for an additional 5 minutes or until thickened.

4. Remove the pot from heat, stir in parmesan cheese, adjust seasoning if needed.

How to store

Store leftover soup in an airtight container in the fridge for up to 4 days.

Variations

• Use rotisserie chicken or Air Fryer Shredded Chicken for quick and easy chicken prep for the soup.
• Use fresh chopped spinach instead of frozen if you prefer it.
• Add peeled and cubed potatoes, rice or pasta.
• Top with hot sauce or red pepper flakes for a spicy kick.
• Add a squeeze of fresh lemon juice to brighten up the flavor before serving.
• Top with fresh herbs like parsley, dill or chives.
• Serve with a dollop of plain Greek yogurt or sour cream.