Spinach & Artichoke Chicken Soup

Spinach & Artichoke Chicken Soup - KJ & Company

Spinach & Artichoke Chicken Soup is a mash up of two separate, classic dishes to make a mind-blowing, delicious soup! Close your eyes and imagine a gooey, creamy spinach and artichoke dip. Now take all of that decadent goodness and plunge head-first into a classic bowl of chicken soup. The end result is a creamy, rich chicken soup that gets a slight tang from the artichokes and the addition of spinach to bring home the classic combinations that are so loved.



  1. In a large stock pot or Dutch oven, bring the chicken stock to a low boil over medium heat. Add in the chicken, onion and carrots and bring to a low boil. Boil the chicken for about 20 minutes, or until it is cooked all the way through. Remove the chicken from the stock and set aside to cool slightly. 
  2. While the chicken is cooling, add the artichoke hearts, rosemary, thyme, oregano, garlic, salt and pepper in with the stock. Reduce the heat to low. Using two forks, gently shred the chicken and then add it back into the soup. 
  3. With the soup at a simmer on low heat, stir the heavy cream and sour cream into the soup. Allow the soup to come back up to a simmer, but do not let it boil once the heavy cream has been added. Simmer for 15-20 minutes or until the soup has thickened slightly and reduced. Stir in the spinach and allow to simmer for a few minutes more. At this point you can serve immediately, or allow the soup to be on a low simmer for up to 1-2 hours. If it thickens too much, you can slowly add in more chicken stock until desired consistency is reached.