Chicken Spinach Artichoke Soup

Chef Kim26 December 2021Soups-Stews

Time

1 Hour

Serves

6

Serving Size

1

Complexity

Medium

Calories

370

Carbs

17

Tags

Greek CuisinePoultryChicken

INGREDIENTS

 

  • 1 tbsp extra-virgin olive oil
  • 1/2 yellow onion, chopped
  • 2 celery stalks, chopped
  • 3 cloves garlic, minced
  • 1/2 tsp red pepper flakes
  • Kosher salt
  • Freshly ground black pepper
  • 6 Cups Chicken broth
  • Juice of 1/2 lemon
  • 1 1/4 lb boneless skinless chicken breasts (about 3 large 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

DIRECTIONS

 

  1. In a large pot over medium heat, heat oil
  2. Add onion and celery and cook until soft, 6 minutes
  3. Add garlic and red pepper flakes if using and cook until fragrant, one minute more
  4. Add chicken broth and lemon juice and bring to a boil
  5. Add chicken breasts and lower heat
  6. Let simmer until chicken is cooked through, 10 to 12 minutes
  7. Remove chicken from pot and shred with two forks
  8. Return chicken top pot, then add artichoke hearts, mozzarella, parmesan, and cream if using
  9. Cook, stirring occasionally, until cheeses are melted
  10. Stir in spinach and serve garnished with parsley and more parmesan

 

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