Creamy Spinach Artichoke Chicken Soup
Directions
- 1In a pot on medium-high heat, add olive oil, butter, and diced chicken. Cook until chicken is done.
- 2Add diced onion and celery, season with salt and pepper, and saute for 5 minutes.
- 3Add minced garlic, red pepper flakes, and Italian seasoning.
- 4Add white wine and let it reduce by half.
- 5Add flour and cook for a minute.
- 6Slowly add chicken broth, scraping up brown bits from the pan.
- 7Once boiling, add spinach and artichoke hearts.
- 8Reduce heat to low and cook for 10 minutes.
- 9Add cream cheese and heavy cream.
- 10Once cheese is melted, return chicken and juices to the pot.
- 11Add lemon juice, dill, and grated parmesan cheese.
Ingredients
- 2 tbsp olive oil
- 2 tbsp butter
- 2 lb chicken thighs
- 1 tbsp all purpose seasoning
- 1 unit onion
- 3 stalks celery stalks
- 0 salt
- 0 pepper
- 2 cloves garlic cloves
- 1 tsp red pepper flakes
- 1 tbsp italian seasoning
- 2 third cup white wine
- 1 fourth cup flour
- 6 cups chicken broth
- 10 oz frozen spinach
- 12 oz artichoke hearts
- 8 oz cream cheese
- 1 half cup heavy cream
- 1 unit lemons
- 1 tbsp fresh dill
- 1 half cup parmesan
Equipment
potwooden spoongarlic presslemon juicergrater
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