Chicken Spinach Artichoke Soup
A creamy, hearty soup combining tender chicken, spinach, and artichokes, perfect for a comforting meal.
Ingredients
Main
- 1 tbsp extra-virgin olive oil
- 0.5 yellow onion yellow onion, chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 0.5 tsp red pepper flakes
- to taste Kosher salt Kosher salt
- to taste Black pepper Freshly ground black pepper
- 6 cups chicken broth
- 0.5 lemon juice of 1/2 lemon
- 1.25 lb boneless skinless chicken breasts
- 1 14-oz can artichoke hearts, drained and quartered
- 1 cup shredded mozzarella
- 1 cup freshly grated parmesan plus more for garnish
- 2 tbsp heavy cream optional
- 4 cups fresh spinach
- 2 tbsp freshly chopped parsley for garnish
Instructions
- Heat oil in a large pot over medium heat. Cook onion and celery until soft, about 6 minutes. Add garlic and red pepper flakes; cook 1 minute.
- Add chicken broth and lemon juice; bring to a boil. Add chicken breasts, simmer until cooked, then shred.
- Return shredded chicken to pot, add artichokes, cheeses, and cream; cook until cheeses melt. Stir in spinach, garnish with parsley and parmesan.
Notes
For a creamier texture, blend a portion of the soup before adding spinach.