Chicken Spinach Artichoke Soup Recipe

Welcome to one of the most cozy, comforting recipes you’ll ever make: Chicken Spinach Artichoke Soup! This dish is the perfect blend of creamy, hearty, and nutritious, making it a go-to choice when you’re craving something that feels like a big warm hug in a bowl. Whether you’re looking for a filling meal on a cold evening, trying to sneak more greens into your diet, or just in need of something that tastes indulgent without the guilt, this soup checks all the boxes.

This soup is not only packed with flavor but also loaded with wholesome ingredients like tender chicken, nutrient-rich spinach, and the delicate, tangy taste of artichokes. The best part? It’s super easy to make, and the whole family will love it. So, let’s dive into this scrumptious recipe and get you cooking up something special.

Chicken Spinach Artichoke Soup Recipe

This Chicken Spinach Artichoke Soup has a creamy texture thanks to the rich broth, and every spoonful is full of tender chicken pieces, earthy spinach, and the slightly briny, yet sweet flavor of artichokes. Whether you enjoy it with a thick slice of warm bread or on its own, it’s a dish that’s sure to please.

Ingredients Needed

To make this delicious soup, here’s what you’ll need. These ingredients work together perfectly, balancing out the savory flavors with just the right amount of richness.

• Chicken: 2 boneless, skinless chicken breasts (or thighs for extra flavor and juiciness)
• Spinach: 4 cups of fresh spinach (you can also use frozen spinach if you prefer, just be sure to thaw and drain it)
• Artichoke Hearts: 1 can (14 oz) of artichoke hearts, drained and chopped (or you can use fresh artichokes if you want to get extra fancy)
• Chicken Broth: 4 cups of low-sodium chicken broth (for a richer taste, you can also use bone broth)
• Heavy Cream: 1 cup for that creamy texture that makes this soup indulgent without being too heavy
• Garlic: 3 cloves of garlic, minced
• Onion: 1 medium onion, chopped (yellow or white onion works best)
• Olive Oil: 2 tablespoons (for sautéing the vegetables)
• Salt and Pepper: To taste
• Lemon Juice: 1 tablespoon for a bright, tangy flavor to balance out the creaminess
• Dried Thyme: 1 teaspoon for an earthy herbal note (or use fresh thyme if you prefer)
• Red Pepper Flakes (optional): For a subtle kick of heat (this is optional depending on your spice tolerance)
• Parmesan Cheese: Freshly grated for topping (optional, but highly recommended)

Cooking Instructions

This is where the magic happens. The method is simple and straightforward, but the results are outstanding. Let’s walk through it step by step:

1. Prepare The Chicken

   • In a large pot or Dutch oven, heat 1 tablespoon of olive oil over medium heat. Season the chicken breasts (or thighs) with salt, pepper, and a pinch of thyme.
   • Once the oil is hot, add the chicken and cook for about 5-7 minutes on each side, until the chicken is golden brown and cooked through.
   • Remove the chicken from the pot and set it aside to rest. Once cooled slightly, shred it using two forks or dice it into bite-sized pieces.

2. Sauté The Vegetables

   • In the same pot, add the remaining tablespoon of olive oil. Add the chopped onion and minced garlic. Sauté for about 3-4 minutes until the onion softens and becomes translucent.
   • Toss in the artichoke hearts and cook for an additional 2 minutes, stirring occasionally.

3. Add The Broth And Spinach

   • Pour in the chicken broth, and stir well to combine with the sautéed vegetables. Bring the mixture to a simmer over medium heat.
   • Add in the fresh spinach, allowing it to wilt down for about 2 minutes.

4. Incorporate The Cream And Shredded Chicken

   • Once the spinach has wilted, stir in the heavy cream and shredded chicken. Continue to simmer the soup for 5-10 minutes, letting all the flavors meld together.
   • Season with salt, pepper, lemon juice, and red pepper flakes (if using). Taste and adjust the seasonings as necessary.

5. Serve

   • Ladle the soup into bowls, top with a sprinkle of freshly grated Parmesan cheese, and enjoy the creamy goodness!

Ingredient Insights

• Chicken: Chicken is a fantastic protein choice that brings both flavor and substance to the soup. You can use breasts for a leaner option, or thighs for more juiciness and richness. If you’re in a rush, rotisserie chicken can be a great shortcut.
• Spinach: This leafy green is not only nutritious but also lends a mild, earthy flavor that complements the other ingredients perfectly. It’s packed with vitamins like A and K, as well as minerals like iron.
• Artichokes: These are the secret gem in this soup. Their subtle sweetness and tanginess add depth to the flavor profile, while their high fiber and antioxidant content boost the soup’s nutritional value.
• Heavy Cream: This adds the rich, creamy texture that turns a good soup into an unforgettable one. If you want to lighten the dish, you can substitute half-and-half or a non-dairy cream alternative, though the texture might vary slightly.

Expert Tips

• Make Ahead: This soup keeps really well in the fridge for 3-4 days, making it an ideal meal prep option. You can also freeze it (without the cheese) for up to 3 months. Just be sure to let it cool completely before freezing.
• Don’t Overcook the Spinach: Spinach wilts quickly and loses its vibrant green color, so add it in towards the end of the cooking process.
• Layer Flavors: For a deeper flavor, you can add a splash of white wine to the pot after sautéing the onions and garlic, letting it cook off before adding the broth.
• Adjust the Creaminess: If you prefer a thicker soup, you can blend a portion of it using an immersion blender or regular blender before adding the chicken and cream. This will give it a smoother, more velvety texture.

Recipe Variations

While the classic Chicken Spinach Artichoke Soup is perfect on its own, there are several ways you can tweak it to suit your preferences.

• Low-Carb Option: Skip the cream and use cauliflower puree or coconut milk for a lighter, dairy-free version.
• Add More Veggies: If you want to bulk up the soup with even more vegetables, try adding mushrooms, carrots, or zucchini.
• Swap Protein: While chicken is the star here, you could easily swap it for turkey, ground beef, or even a vegetarian option like tofu or tempeh for a plant-based version.
• Cheese Variations: If Parmesan isn’t your thing, try using mozzarella for a melty, stringy texture, or crumbled feta for a tangy twist.

Final Words

This Chicken Spinach Artichoke Soup is more than just a meal-it’s an experience. The rich, savory base, combined with the subtle earthiness of spinach and the delicate artichoke hearts, make it something extraordinary. Plus, it’s a great way to sneak some extra veggies into your diet without feeling like you’re compromising on flavor.

Whether you make it for a weeknight dinner or serve it to guests at your next gathering, this soup is bound to impress. It’s simple yet elegant, comforting yet nourishing, and all-around delicious.