Artichoke Spinach Chicken Soup Recipes

SPINACH ARTICHOKE CHICKEN SOUP

Steps:

• heat olive oil over medium heat in a large pot
• add in onion and celery and allow to soften about 5 minutes
• stir in garlic and cook for 1 minute
• pour in the sliced mushrooms and chopped artichokes
• sprinkle flour over vegetables and stir, allow to cook for 1-2 minutes
• stir in the cream cheese and allow it to melt and coat all the ingredients
• add in the spinach and combine
• pour in the chicken broth, milk, Parmesan cheese and mozzarella cheese
• add in the chicken and season with salt and pepper to taste
• bring to a boil and allow to simmer for 10-15 minutes
• enjoy!

SPINACH-ARTICHOKE SOUP

Steps:

• Melt the butter in a medium Dutch oven or pot over medium heat. Add the leek and celery; season with salt and pepper. Cook, stirring occasionally, until the leeks are wilted, about 5 minutes. Add the thyme and garlic, then sprinkle in the flour. Cook, stirring, until the vegetables are coated with flour, 1 to 2 minutes.
• Add the chicken broth, artichokes, bay leaf and lemon zest to the pot and bring to a simmer. Cook until the vegetables are very tender, 10 to 12 minutes. Stir in 1/2 cup heavy cream and the spinach; cook until the spinach is wilted, about 4 minutes. Remove the bay leaf and lemon zest.
• Working in small batches, transfer the soup to a blender and puree with the parsley and 1/4 cup creme fraiche until smooth. Return to the pot, season with salt and reheat.
• Combine the remaining 2 tablespoons creme fraiche and 2 teaspoons heavy cream. Ladle the soup into small glasses; top with the thinned creme fraiche and chives.

SPINACH ARTICHOKE CHICKEN

Steps:

• Heat the butter and olive oil together in a large nonstick skillet over medium-high heat. Sprinkle the chicken on both sides with salt and pepper, then add them to the skillet. Cook until nicely browned and cooked through, about 3 minutes per side. Remove to a plate.
• Add the onion and garlic to the skillet and stir until slightly softened, about 30 seconds, then add the artichokes and cook, stirring, until the artichokes are hot and the onions are translucent, 1 to 2 minutes. Pour in the wine and stir, then add the cream and more black pepper, if desired, then stir again. Let the sauce come to a simmer, then add the Parmesan and cook for a minute to thicken.
• Add the pimientos, spinach and lemon juice, then stir until the spinach has wilted, for a minute or so. Nestle the chicken back into the skillet, spooning a little sauce over the top. Garnish with torn basil leaves and serve with warm bread.

ARTICHOKE SPINACH SOUP

Steps:

• Saute onion, celery and carrots in oil on medium heat until tender (about 7-10 minutes).
• Add garlic and saute for one minute.
• Add chicken broth, spinach, and half the artichoke hearts.
• Increase heat to medium-high and simmer for 5 minutes.
• Reduce heat to medium and puree with stick blender (or in regular blender and return to pot).
• Add cream cheese, milk, soy sauce, and the other half of the artichoke hearts, stirring frequently until cheese is completely melted (about 3-5 minutes).
• Break up laughing cow cheese into smaller pieces and stir into soup until partially melted.
• Immediately remove from heat and serve topped with crumbled bacon and freshly ground black pepper.

CREAM OF CHICKEN AND ARTICHOKE SOUP

Steps:

• Heat chicken broth and water in a stockpot over medium-high heat. Squeeze lemon juice in and stir. Cook for 5 minutes.
• Heat oil in a grill pan over medium-high heat. Add red bell pepper; grill until somewhat soft, 3 to 5 minutes. Transfer red bell pepper to the stockpot; add tomatoes, artichokes, potato, carrot, celery, green onions, mushrooms, and garlic. Increase heat to high. Bring to a boil; cook until vegetables are soft, about 15 minutes. Stir in cream and wine.
• Fill blender halfway with the vegetable-broth mixture. Cover and hold lid down with a potholder; pulse a few times before leaving on to puree. Pour into a separate pot. Repeat with remaining vegetable-broth mixture.
• Pour all the pureed mixture back into the original stockpot; add chicken and black pepper. Heat over medium heat. Bring to a simmer and cook until heated through, about 5 minutes.