Spinach and Artichoke Soup
One night, I was craving spinach and artichoke dip, but didn't have any cream cheese in the house and my husband was begging for something a bit more filling and substantial than dip.
A lightbulb came on and I whipped up a soup version of my favorite dip. I make mine in the crockpot (we are deeply in love, my crockpot and I), but cooking it on the stovetop is just as do-able.
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- 1 lb
- chicken, boneless and skinless
- 4 can(s)
- cream of chicken soup (small cans)
- 2 can(s)
- artichoke hearts, drained
- 10 oz
- spinach, frozen
- 1 large
- onion, diced
- 1/2 Tbsp
- minced garlic
- 2 c
- mozzarella cheese, shredded
- 1 c
- whole milk or heavy cream
- 1 tsp
- each: parsley, pepper, red pepper flakes, paprika
1Cut up the chicken into small pieces, cook in a little oil in a frying pan with the onions and garlic. Transfer to a pot and add the spinach, artichoke hearts (cut into smaller chunks), cream of chicken, seasonings and 1/2 cup of the milk. I didn't drain the spinach, and just used the liquid from that instead of adding water.
2Simmer for about 10 minutes until heated through.
3Add the cheese and the rest of the milk. Stir slowly and simmer until cheese is melted and fully incorporated in the soup. Serve with crusty, toasted bread.
4Note: I use homemade cream of chicken soup, so the liquid amounts differ. Just add milk/cream/water to reach your desired consistency.