Spinach and Artichoke Soup

Spinach And Artichoke Soup Recipe

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Stephanie Krone


I love creating and experimenting in the kitchen, and luckily, my husband is a very willing taste tester. This recipe was one of the more successful experiments!
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.


★★★★☆ 1 vote

10 Min
20 Min


Add to Grocery List

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

How to Make Spinach and Artichoke Soup


  • 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.

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About Spinach and Artichoke Soup

Course/Dish: Chicken Soups
Other Tags: Quick & Easy, Healthy

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