Creamy Chicken Spinach Artichoke Soup
Ingredients
The base
-
1
tbsp
olive oil
-
1
medium
yellow onion
-
4
cloves
garlic
The soup
-
4
cups
low sodium chicken broth
-
14
oz
canned quartered artichoke hearts
-
10
oz
frozen chopped spinach
-
2
cups
shredded chicken
-
1
cup
milk
-
¼
cup
all-purpose flour
-
4
oz
cream cheese
-
¾
cup
shredded parmesan cheese
-
¼
tsp
salt
-
⅛
tsp
black pepper
-
1
squeeze
fresh lemon juice (optional)
Instructions
- Heat olive oil in a large soup pot over medium heat and sauté the onion for 3-4 minutes.
- Add garlic and cook until fragrant, about 1-2 minutes.
- Pour in the chicken broth and bring to a boil.
- Stir in the artichoke hearts, spinach, chicken, salt, and pepper, then reduce heat to low.
- In a small bowl, whisk together milk and flour until smooth, then stir into the soup until well combined.
- Add cream cheese one piece at a time until melted, cooking for an additional 5 minutes or until thickened.
- Remove from heat and stir in parmesan cheese until melted, adjusting seasoning if needed.
- Serve with additional parmesan cheese and crusty bread.
Nutrition Facts (estimated)
Servings
6
Calories
268
Total fat
13g
Total carbohydrates
16g
Total protein
22g
Sodium
632mg
Cholesterol
58mg
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