Chicken Spinach Artichoke Soup
Rich and creamy cheesy soup inspired by spinach artichoke dip!
Servings: 6
Ingredients
- 1 tbsp olive oil
- 1 yellow onion finely diced
- 4 cloves garlic minced
- 4 cups low sodium chicken broth
- 14-oz can quartered artichoke hearts drained and chopped
- 10 oz frozen chopped spinach
- 2 cups chicken breast shredded, can use rotisserie chicken
- 1 cup milk 2% or whole
- 1/4 cup all-purpose flour
- 4 oz cream cheese cut into small pieces
- 3/4 cup parmesan cheese shredded or grated, additional for topping
- 1/4 tsp salt more to taste *will need less if using regular sodium broth
- 1/8 tsp black pepper more to taste
- squeeze of fresh lemon juice before serving optional
Instructions
- Heat olive oil in a large soup pot over medium heat. Add onion and sauté for 3-4 minutes. Add garlic and cook until fragrant (1-2 minutes).
- Add chicken broth and bring to a boil. Stir in artichoke hearts, spinach, chicken, salt and pepper. Reduce heat to low.
- In a small bowl, whisk together milk and flour until smooth. Slowly stir into the soup until well combined.
- Stir in cream cheese one piece at a time until melted. Cook the soup for an additional 5 minutes on low heat or until thickened.
- Remove the pot from heat and stir in parmesan cheese until melted. Add additional salt + black pepper to taste.
- Serve with additional parmesan cheese, crusty bread or crostini.
Nutrition
Calories: 268kcal | Carbohydrates: 16g | Protein: 22g | Fat: 13g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.01g | Cholesterol: 58mg | Sodium: 632mg | Potassium: 592mg | Fiber: 3g | Sugar: 5g | Vitamin A: 5958IU | Vitamin C: 5mg | Calcium: 248mg | Iron: 2mg
