Creamy Chicken Spinach Artichoke Soup

Servings: 6
Calories: ~480 kcal per serving
Prep Time: 10 mins
Cook Time: 25 mins
Total Time: 35 mins

Ingredients

• 2 tbsp butter

• 1 tbsp olive oil

• 1 lb (450 g) boneless, skinless chicken breasts, diced

• Salt and black pepper, to taste

• 1 small onion, chopped

• 3 cloves garlic, minced

• 1 (14 oz / 400 g) can artichoke hearts, drained and chopped

• 3 cups chicken broth

• 1 cup heavy cream

• 4 oz (115 g) cream cheese, softened

• 2 cups fresh spinach, chopped

• ¾ cup grated Parmesan cheese

• 1 tsp Italian seasoning

• Optional: red pepper flakes for a little heat

Instructions

1. Cook the Chicken:
   In a large pot, melt butter with olive oil over medium heat. Add diced chicken, season with salt and pepper, and cook until golden and cooked through. Remove and set aside.

2. Sauté Aromatics:
   In the same pot, add onion and garlic. Sauté for 2–3 minutes until fragrant and soft.

3. Add Artichokes and Broth:
   Stir in chopped artichoke hearts and chicken broth. Bring to a gentle simmer.

4. Make It Creamy:
   Lower heat and stir in heavy cream, cream cheese, and Parmesan. Whisk until smooth and creamy.

5. Add Spinach and Chicken:
   Return chicken to the pot along with chopped spinach and Italian seasoning.
   Simmer for 5–7 minutes, stirring occasionally, until spinach is wilted and soup is thickened.

6. Serve:
   Taste and adjust seasoning. Garnish with extra Parmesan or a pinch of red pepper flakes.