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Chicken Artichoke Soup

It is definitely winter and officially soup weather here in Austin! It’s chilly and cloudy or rainy. I was going to make one of my favorite warming and cozy recipes, THIS spinach artichoke chicken, but I found a recipe for a chicken artichoke soup. It did not disappoint! Curl up with a bowl of this during those chilly winter days.


1 tbsp extra-virgin olive oil

1/2 yellow onion, diced

2 celery stalks, diced

3 cloves garlic, minced

1/2 tsp red pepper flakes

Kosher salt

Freshly ground black pepper

6 cups Chicken broth

Juice of 1/2 lemon

3/4 roster chicken, shredded

1 (14 oz) can artichoke hearts, drained and quartered

1 cup Shredded mozzarella

1 cup freshly grated Parmesan, plus more for garnish

2 tbsp heavy cream (optional)

4 cups fresh spinach

2 tbsp freshly chopped parsley, for garnish (optional)


In a large pot over medium heat, heat oil

Add onion and celery and cook until just turning soft, about 8 minutes.

Add garlic and red pepper flakes and cook until fragrant, about 3 minutes

Add chicken broth and lemon juice and bring to a boil

Add chicken and artichokes, lower heat, and let simmer 3 minutes

Stir in mozzarella, Parmesan, and cream if using

Cook, stirring occasionally until cheeses are melted

Stir in spinach and serve garnished with parsley and more Parmesan


Stay hungry…

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