spinach and artichoke soup
(1 rating)
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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.
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(1 rating)
yield
6 ish
prep time
10 Min
cook time
20 Min
Ingredients For spinach and artichoke soup
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1 lbchicken, boneless and skinless
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4 cancream of chicken soup (small cans)
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2 canartichoke hearts, drained
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10 ozspinach, frozen
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1 lgonion, diced
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1/2 Tbspminced garlic
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2 cmozzarella cheese, shredded
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1 cwhole milk or heavy cream
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1 tspeach: parsley, pepper, red pepper flakes, paprika
How To Make spinach and artichoke soup
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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.
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2Simmer for about 10 minutes until heated through.
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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.
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4Note: I use homemade cream of chicken soup, so the liquid amounts differ. Just add milk/cream/water to reach your desired consistency.
- Last Step: Don't forget to share! Make all your friends drool by posting a picture of your finished recipe on your favorite social network. And don't forget to tag Just A Pinch and include #justapinchrecipes so we can see it too!
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