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Spinach and Artichoke Chicken Soup Recipe

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3.8 from 86 reviews

This creamy and comforting Spinach and Artichoke Chicken Soup combines tender seared chicken, savory artichoke hearts, and fresh spinach in a rich broth thickened with cream cheese, heavy cream, and Parmesan. Perfect for a hearty and flavorful meal, this soup is easy to make on the stovetop in about 35 minutes.

  • Total Time: 35 minutes
  • Yield: 6 servings

Ingredients

Protein

  • 1½ pounds boneless skinless chicken (breasts or thighs)

Produce

  • 1 small yellow onion (diced)
  • 5 garlic cloves (minced)
  • 4 ounces fresh baby spinach (about 3 large handfuls)

Canned Goods

  • 14 ounces artichoke hearts (1 can, drained and roughly chopped)

Dairy

  • 4 ounces cream cheese (cubed and softened)
  • ½ cup heavy cream
  • ½ cup freshly grated Parmesan (plus more for serving)

Pantry

  • 2 tablespoons olive oil (or butter)
  • 1 teaspoon Italian seasoning
  • ½ teaspoon crushed red pepper flakes
  • 4 cups chicken broth
  • Kosher salt and black pepper (to taste)

Instructions

  1. Sear chicken: Heat the olive oil in a large Dutch oven or heavy pot over medium-high heat. Season the chicken generously with salt and pepper and sear until golden on both sides, about 3 to 4 minutes per side. The chicken does not need to be fully cooked at this point as it will finish cooking in the soup. Once seared, remove the chicken and set aside.
  2. Cook onions and garlic: Reduce the heat to medium and add the diced onion to the pot. Cook for about 4 minutes until the onions are softened around the edges. Add the minced garlic, Italian seasoning, and crushed red pepper flakes, cooking for an additional 1 minute while stirring constantly until fragrant.
  3. Simmer chicken: Pour in the chicken broth, using a spoon or spatula to scrape up any browned bits from the bottom of the pot. Return the seared chicken to the pot, bring the soup to a gentle boil, then reduce the heat and let it simmer for 12 to 15 minutes until the chicken is fully cooked through. Remove the chicken from the pot and shred it finely with two forks, then return the shredded chicken to the soup.
  4. Add dairy and spinach: Add the chopped artichoke hearts to the pot. Reduce the heat to low and stir in the cubed cream cheese, mixing gently until it is fully melted and incorporated—take your time here to avoid clumping. Next, stir in the heavy cream and grated Parmesan; let the soup simmer gently for 3 to 4 minutes until it thickens to a silky texture. Finally, add the fresh spinach and stir until it has just wilted, about 1 minute. Taste the soup and adjust seasoning with salt and pepper as needed.
  5. Serve: Ladle the soup into bowls and serve topped with extra grated Parmesan and a fresh crack of black pepper for added flavor.

Notes

  • Use boneless skinless chicken thighs for juicier meat, or breasts for leaner soup.
  • Do not rush melting the cream cheese to avoid clumps in the soup.
  • The soup can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
  • For a thicker soup, let it simmer a bit longer before adding spinach.
  • If preferred, substitute heavy cream with half-and-half for a lighter version.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 25 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American
  • Diet: Low Salt

Find it online: https://ellarecipe.com/spinach-and-artichoke-chicken-soup-recipe/