Chicken Spinach Artichoke Soup is simple but warm. It’s mix of chicken, spinach and artichoke in a creamy broth that tastes tasty and filling. It tastes great when weather is cold or when you just need something to warm you up. The chicken is soft, the spinach fresh and the artichokes are tangy all working together in a broth that feels like a big hug.
The combo isn’t only yummy but also good for you. Chicken gives lean protein wich helps build and repair muscles. Spinach packs a bunch of vitamins and minerals, plus antioxidants that fight bad stuff in your body. Artichokes add fiber and other nutrients that help your digestion and heart. Together they make a dish that’s both comfort food and a health boost.
This soup does more than fill a bowl. It reminds you of home-cooked meals that make you feel safe and cozy. You can whip it up quick on a weeknight or serve it at family gatherings. It brings people together, whether it’s just you and your family or a big group of friends.
What is Chicken Spinach Artichoke Soup?
Chicken Spinach Artichoke Soup is a savory dish that mixes bite-sized chicken, fresh spinach and tangy artichokes in a creamy broth. Its roots go back to classic comfort food recipes, where every ingrediant matters. It got popular not just for its flavor but also because you can change it up any way you like. Some people make it thick with cream, others keep it thin and brothy. Garlic, onion and different spices often get added to boost the taste. Each cook can tweak it to match their mood or diet.
It shows up in casual diners and fancy restaurants alike. You’ll see it on menus at lunch spots or on dinner tables during cold months. Because it’s so comforting and easy to customize, lots of families make it part of their usual meal plan.
Health Benefits of the Ingredients
Chicken is the star protein here. If you use boneless, skinless pieces, you get lean protein that helps your muscles grow and fix themselves after a workout. It’s a solid choice if you’re watching fat or trying to stay fit.
Spinach is another hero in this soup. It’s full of vitamins A, C and K plus iron and magnesium. These help your eyes, skin and bones stay healthy. Spinach also has antioxidants that can cut down inflammation in your body.
Artichokes bring even more good stuff. They’re high in fiber, which makes your digestion smoother. They also have antioxidants to lower inflamation and keep your heart happy. Put all three together and you’ve got a meal that’s tasty and packed with vitamins.
Why This Recipe Stands Out
The mix of flavors and textures is what makes this soup special. Tender chicken gives you a boost of protein. Spinach adds a pop of green and lots of nutrients. Artichokes bring a zing that cuts through the creaminess. Each spoonful has a bit of everything.
Plus, it balances comfort and health. You get something warm to fill you up, but you’re also eating veggies and lean meat. You can even make it gluten-free or low-carb if you swap or skip certain ingredients.
It’s also super flexible. Add your favorite herbs or spices to make it your own. A sprinkle of thyme, oregano or basil can change the whole dish. That way it never gets boring, whether you eat it on a cold Tuesday or at a holiday dinner.
Ingredients List
- Chicken: boneless, skinless, chopped into bite-sized pieces
- Fresh spinach: washed and chopped
- Canned artichoke hearts: drained and chopped
- Onion: diced
- Garlic: minced
- Chicken broth: low-sodium for a healthier option
- Cream: or a dairy-free alternative, if you prefer
- Spices: salt, pepper, thyme, and any other seasonings you like
- Optional toppings: parmesan cheese, croutons, or fresh herbs
Detailed Recipe Section
Directions
Preparation of Ingredients
First, get everything ready. Chop the onion and garlic nice and small. Cut the chicken into bite-sized pieces. Rinse the spinach well and drain. If artichokes aren’t sliced yet, chop them up. Having all your stuff prepped makes cooking smoother.
Cooking the Base
Heat a bit of oil in a big pot over medium heat. Toss in the onion and cook until it looks see-through, about 3–4 minutes. Stir in the garlic and cook another minute but watch it so it don’t burn. Add the chicken and stir until it’s browned all over, about 5–7 minutes. Then pour in the chicken broth and let it come to a gentle simmer.
Incorporating Spinach and Artichokes
Once the chicken is cooked and the broth is bubbling, add the spinach and artichokes. Cook about 5 minutes or until the spinach wilts and the artichokes are heated through. Stir now and then so everything cooks evenly. Taste and adjust salt, pepper or other herbs as needed.
Final Touches
Turn the heat down low and pour in the cream. Stir until it’s all mixed in. Let it simmer another 5 minutes so the flavors marry. If you want it thicker, just let it simmer longer or stir in a cornstarch-water slurry until it’s right.
Serving Suggestions
Ladle the soup into bowls and top with parmesan, croutons or chopped parsley for extra flavor. A slice of crusty bread or a light salad on the side makes it a full meal.
Cooking Tips
If you make this soup ahead, store it in an airtight container in the fridge for up to three days. Reheat on the stove over medium heat until it’s warmed through. The flavors may even taste better the next day!
Leftovers freeze well. Put single portions in freezer-safe containers. Thaw overnight in the fridge and reheat on low so it warms evenly without burning.
To change thickness, add more broth if it’s too thick. If it’s too thin, let it simmer uncovered or blend some of it with an immersion blender to make it creamy.
Pairing Suggestions
This soup goes great with crusty bread or breadsticks for dunking. A Caesar salad or simple garden salad adds a fresh bite.
For drinks, white wines like Sauvignon Blanc or Pinot Grigio are nice. If you want red, a light Pinot Noir works too.
Frequently Asked Questions (FAQs)
What can I substitute for chicken in the soup?
You can use chickpeas, tofu or seitan for a vegetarian or vegan twist. They each bring their own taste and texture but still keep it balanced.
Can I use frozen spinach or artichokes?
Yes, frozen ones work fine. The texture might change a bit but you still get the flavors and nutrition.
How can I thicken my Chicken Spinach Artichoke Soup?
Add a slurry of cornstarch and water, or blend a part of the soup and stir it back in. Both ways make it creamier without extra ingredients.
Is this soup healthy?
It’s pretty healthy, full of lean protein, vitamins and minerals. Just watch how much cream you use if you’re counting calories. Overall it can fit in a balanced diet.
How long will the soup last in the fridge?
Store it in an airtight container for up to three days. Let it cool before you pop it in the fridge to keep it fresh longer.
Conclusion
Chicken Spinach Artichoke Soup brings together flavors and nutrients that satisfy your taste buds and your body. Trying out this recipe lets you enjoy a meal that’s warm, filling and healthy. Tweak it to your taste, share it with friends, and enjoy every cozy spoonful.
Chicken Spinach Artichoke Soup
Equipment
- 1 large pot
- 1 ladle
- 1 cutting board
- 1 set measuring cups and spoons
- 1 wooden spoon
Ingredients
- 1 tablespoon olive oil
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 2 medium carrots, diced
- 2 stalks celery, diced
- 1 pound cooked chicken breast, shredded You can use rotisserie chicken to save time.
- 1 can (14 oz) artichoke hearts, drained and roughly chopped
- 4 cups low-sodium chicken broth
- 2 cups fresh spinach, chopped
- 1 cup heavy cream For a lighter version, substitute heavy cream with half-and-half or milk.
- 1 teaspoon dried thyme
- 1 teaspoon salt Adjust to taste.
- ½ teaspoon black pepper
- ½ cup grated Parmesan cheese Plus extra for garnish.
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion, diced carrots, and celery. Sauté for about 5 minutes until the vegetables are softened.
- Stir in the minced garlic and cook for an additional minute until fragrant.
- Add the shredded chicken and artichoke hearts to the pot, stirring well to combine.
- Pour in the chicken broth and bring the mixture to a gentle boil. Reduce the heat to low and let it simmer for about 15 minutes.
- Add the chopped spinach, heavy cream, dried thyme, salt, and black pepper. Cook for an additional 5 minutes, stirring occasionally.
- Finally, stir in the grated Parmesan cheese until melted and well combined. Adjust seasoning as needed.
- Serve the soup hot, garnished with additional Parmesan cheese if desired.
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