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Spinach & Artichoke Chicken Soup

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5 from 1 review

  • Author: KJ & Company - Kate Poskochil
  • Total Time: 1 hour, 20 minutes
  • Yield: 6 servings 1x


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 1/2 pounds boneless, skinless, chicken breasts/tenders
  • 64 oz chicken stock
  • 1 onion, diced
  • 2 cups sliced carrots, 1/4 inch rounds
  • 14oz can artichoke hearts, roughly chopped
  • 1/2 teaspoon dried rosemary
  • 1/2 teaspoon dried thyme
  • 1/2 teaspoon dried oregano
  • 1 tablespoon chopped garlic
  • 1 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 1/2 cups heavy cream
  • 1 cup sour cream
  • 5 cups fresh spinach


  1. In a large Dutch oven or soup pot, heat the chicken stock over medium heat. Add in the chicken onion and carrots and bring to a low boil. Let boil for 15-20 minutes, or until the chicken is cooked all the way through. Remove the chicken from the pot and shred it with a couple of forks. Add the chicken back into the soup.
  2. Add in the artichoke hearts, rosemary, thyme, oregano, garlic, salt and pepper. Stir to combine. Add in the heavy cream, sour cream and spinach and reduce the heat to low. Allow the soup to simmer for about 30 minutes, or until it has reduced and thickened. Serve with crunchy bread or biscuits. Enjoy!
  • Prep Time: 20 minutes
  • Cook Time: 1 hour
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