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.
★★★★☆ 1 vote4
1 lbchicken, boneless and skinless
4 can(s)cream of chicken soup (small cans)
2 can(s)artichoke hearts, drained
10 ozspinach, frozen
1 largeonion, diced
1/2 Tbspminced garlic
2 cmozzarella cheese, shredded
1 cwhole milk or heavy cream
1 tspeach: parsley, pepper, red pepper flakes, paprika
How to Make Spinach and Artichoke Soup
- Cut 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.
- Simmer for about 10 minutes until heated through.
- Add 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.
- Note: I use homemade cream of chicken soup, so the liquid amounts differ. Just add milk/cream/water to reach your desired consistency.