Tuesday, October 30, 2012

Spinach, Artichoke and Chicken Soup Recipe

I was on a hunt last week for the perfect spinach and artichoke soup and found this one from Rachel Ray. Using it as a base, I made a few tweaks and added leftover chicken for heartiness.

And it was darn tasty. My husband who does not really like soup had 3 bowls. It's that good.

Spinach, Artichoke and Chicken Soup

  • 5 organic baking potatoes - scrubbed, peeled and quartered
  • 2 Tbsp butter
  • 2 Tbsp olive oil (EVOO)
  • 1 onion (finely chopped)
  • 4 cloves garlic - pressed or finely chopped
  • 1 cup whole milk
  • 1 quart vegetable or chicken broth
  • 1 Tbso dried Oregano
  • Pepper to taste
  • Sea Salt 
  • 2 tsp dried Thyme
  • 1 can (14 ounce) or artichoke hearts - drained and chopped
  • 16 ounces of frozen or fresh spinach
  • 2 cups diced or shredded cooked chicken
  • 1 cup grated Parmesan cheese
  • Shredded cheese for garnish (Parmesan, mozzarella or colby jack are all great) 
  1. Put the potatoes in a large pot of cold water. Salt the water and bring to a boil. Lower the heat and simmer until fork-tender (about 15-20 minutes). Drain the potatoes and set aside.
  2. Back in the pot, melt the butter into the EVOO over medium heat. Add the onion and garlic and cook until soft (about 5-7 minutes). Add the boiled potatoes and milk and use the back of your spoon to mash together.
  3. Season with oregano, pepper, salt and thyme. Add chicken broth and bring to a low simmer. Stir in artichokes, spinach and chicken. Cook until heated through, stirring throughout. Stir in Parmesan.
  4. Garnish with cheese on top and serve with crusty bread. 


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