ARTICHOKE SPINACH CHICKEN SOUP
Chicken soup gets a twist with this Artichoke Spinach Chicken Soup. This tangy Lemon Chicken Soup recipe is filled with healthy vegetables and loaded with flavor for a nutritious dinner. Serve with rice, noodles or as is for a low carb option.
Provided by Nicole Harris
Categories 30 Minute Meals
Time 30m
Number Of Ingredients 12
Steps:
- In large dutch oven pot, heat oil over medium/high heat. Add onions, carrots and celery. Sauté for 5 minutes. Add garlic and sauté 1 more minute.
- Add chicken broth to pot and bring to a gentle boil. Add chicken thighs and bay leaf. Gently boil until chicken is cooked through (chicken pieces will take 5-7 minutes, whole thighs take 10-15 minutes)*
- Add spinach, artichokes and lemon juice. Cook 5 more minutes. Discard bay leaf.
- Salt and pepper to taste. Serve with cooked rice or noodles.
Nutrition Facts : Calories 371 calories, Carbohydrate 22 grams carbohydrates, Cholesterol 92 milligrams cholesterol, Fat 22 grams fat, Fiber 5 grams fiber, Protein 28 grams protein, SaturatedFat 3 grams saturated fat, ServingSize 1, Sodium 847 milligrams sodium, Sugar 8 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 17 grams unsaturated fat
SPINACH ARTICHOKE CHICKEN SOUP
Spinach Artichoke Chicken Soup is the best tasting 30 minute meal and it's made up of kitchen staples! This recipe is the ultimate quick dinner recipe!
Provided by Aubrey Cota
Categories Main Dish
Time 30m
Number Of Ingredients 15
Steps:
- heat olive oil over medium heat in a large pot
- add in onion and celery and allow to soften about 5 minutes
- stir in garlic and cook for 1 minute
- pour in the sliced mushrooms and chopped artichokes
- sprinkle flour over vegetables and stir, allow to cook for 1-2 minutes
- stir in the cream cheese and allow it to melt and coat all the ingredients
- add in the spinach and combine
- pour in the chicken broth, milk, Parmesan cheese and mozzarella cheese
- add in the chicken and season with salt and pepper to taste
- bring to a boil and allow to simmer for 10-15 minutes
- enjoy!
Nutrition Facts : Calories 850 kcal, Carbohydrate 24 g, Protein 46 g, Fat 63 g, SaturatedFat 26 g, Cholesterol 174 mg, Sodium 2144 mg, Fiber 5 g, Sugar 10 g, ServingSize 1 serving
SPINACH-ARTICHOKE SOUP
Provided by Food Network Kitchen
Categories appetizer
Time 45m
Yield 8 servings
Number Of Ingredients 16
Steps:
- Melt the butter in a medium Dutch oven or pot over medium heat. Add the leek and celery; season with salt and pepper. Cook, stirring occasionally, until the leeks are wilted, about 5 minutes. Add the thyme and garlic, then sprinkle in the flour. Cook, stirring, until the vegetables are coated with flour, 1 to 2 minutes.
- Add the chicken broth, artichokes, bay leaf and lemon zest to the pot and bring to a simmer. Cook until the vegetables are very tender, 10 to 12 minutes. Stir in 1/2 cup heavy cream and the spinach; cook until the spinach is wilted, about 4 minutes. Remove the bay leaf and lemon zest.
- Working in small batches, transfer the soup to a blender and puree with the parsley and 1/4 cup creme fraiche until smooth. Return to the pot, season with salt and reheat.
- Combine the remaining 2 tablespoons creme fraiche and 2 teaspoons heavy cream. Ladle the soup into small glasses; top with the thinned creme fraiche and chives.
CREAMY SPINACH AND ARTICHOKE CHICKEN SKILLET
Inspired by a favorite hot appetizer, this creamy weeknight chicken skillet dinner has all the best parts of spinach and artichoke dip.
Provided by Food Network Kitchen
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 11
Steps:
- Whisk together the flour, 1 tablespoon salt and a few grinds of pepper in a pie plate or shallow dish. Coat both sides of the chicken breasts in the seasoned flour. Shake off any excess and set aside.
- Heat 3 tablespoons of oil in a large, heavy-bottomed skillet over medium-high heat. Add the chicken and cook, undisturbed, until deeply golden, about 4 minutes (do not turn). Remove the chicken to a plate. Add the remaining tablespoon oil to the skillet. Add the onion and cook, stirring occasionally, until it begins to soften, about 5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the cream cheese and stir until melted. Pour in the half-and-half and use a wooden spoon to scrape up any brown bits from the bottom of the skillet. Season with salt and pepper. Add the chicken back to the skillet, seared-side up, reduce the heat to medium, cover and cook, turning about halfway through, until an instant-read thermometer inserted into the thickest part of the chicken reaches 165 degrees F, 12 to 14 minutes.
- Transfer the chicken to a serving platter. Add the spinach to the sauce in the skillet, cover and cook until wilted, about 5 minutes. Stir in the artichoke hearts and cook until heated through, about 1 minute. Season with salt and pepper. Pour the creamy sauce over the chicken. Serve with steamed rice.
SPINACH ARTICHOKE CHICKEN
Provided by Ree Drummond : Food Network
Categories main-dish
Time 30m
Yield 4 servings
Number Of Ingredients 15
Steps:
- Heat the butter and olive oil together in a large nonstick skillet over medium-high heat. Sprinkle the chicken on both sides with salt and pepper, then add them to the skillet. Cook until nicely browned and cooked through, about 3 minutes per side. Remove to a plate.
- Add the onion and garlic to the skillet and stir until slightly softened, about 30 seconds, then add the artichokes and cook, stirring, until the artichokes are hot and the onions are translucent, 1 to 2 minutes. Pour in the wine and stir, then add the cream and more black pepper, if desired, then stir again. Let the sauce come to a simmer, then add the Parmesan and cook for a minute to thicken.
- Add the pimientos, spinach and lemon juice, then stir until the spinach has wilted, for a minute or so. Nestle the chicken back into the skillet, spooning a little sauce over the top. Garnish with torn basil leaves and serve with warm bread.
SLOW COOKER SPINACH-ARTICHOKE CHICKEN STEW
This creamy braised chicken stew is inspired by spinach-artichoke dip. It is comfort food to be sure, but white wine, marinated artichokes and fresh dill keep it from veering too rich. Serve it with pita or tortilla chips if you'd like to keep with the theme. If you don't have time to sauté the vegetables, skip to Step 2, and add the butter, onion, celery and garlic, directly to the slow cooker. You can also prepare a stovetop version of this recipe in just under one hour.
Provided by Sarah DiGregorio
Categories dinner, soups and stews, main course
Time 4h30m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- In a large (12-inch) skillet over medium-high heat, melt the butter. Add the onion, season lightly with salt, and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the celery and garlic and stir until softened and fragrant, adjusting the heat as necessary to avoid scorching, about 2 minutes. Scrape the mixture into a 6- to 8-quart slow cooker.
- Add the chicken thighs, stock, wine and lemon juice to the slow cooker. Season with the red-pepper flakes, 1 teaspoon salt and a generous amount of black pepper; mix well to combine. Cover and cook on low for 4 hours. At this point, the dish can hold on the warm setting for several hours.
- About 20 minutes before you are ready to eat, add the frozen spinach and the artichoke hearts to the slow cooker. Cook on low until the spinach is hot and can be stirred into the stew. (For spinach that comes frozen in a block, this can take 15 to 20 minutes; frozen cut spinach in a bag takes less time to defrost and cook.)
- Add the cream cheese and dill, and stir until the cream cheese melts.
- Using the back of a spoon, press the chicken against the side of the pot to break it up into pieces. Taste and add more salt and black pepper, if necessary. Divide the stew among bowls and top with scallions and Parmesan.
CREAMY SPINACH-ARTICHOKE CHICKEN STEW
This creamy chicken stew is spinach-artichoke dip reimagined as a simple stovetop braise. It comes together quickly, thanks to frozen spinach and jarred artichoke hearts, though if you have time, there is also a slow-cooker version of this recipe. Fresh dill and scallions are added just before serving, and provide bright, herbal flavor that offsets the richness of the finished dish.
Provided by Sarah DiGregorio
Categories dinner, poultry, soups and stews, main course
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- In a large Dutch oven over medium-high heat, melt the butter. Add the onion, season lightly with salt, and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the celery and cook, stirring, until softened, about 5 minutes, adjusting the heat as necessary to avoid scorching. Stir in the garlic.
- Pour in the stock and wine, and bring to a bubble. Add the chicken thighs, lemon juice and red-pepper flakes; season with 1 teaspoon salt and a generous amount of pepper. Mix well to combine all the ingredients and bring to a boil.
- Reduce the heat to maintain a low simmer and simmer, uncovered, for 20 minutes.
- Add the frozen spinach and the artichoke hearts to the pot. Increase the heat to medium-high and cook, stirring to help the spinach defrost and wilt into the stew. When the spinach is warm and evenly distributed, reduce the heat and simmer until the chicken is tender and the flavors are blended, another 10 to 15 minutes.
- Add the cream cheese in dollops, stirring to melt it into the soup. Add the dill. Using two forks, coarsely break or shred the chicken into large chunks. Taste and add more salt and black pepper if necessary.
- Divide the stew among bowls, and top with scallions and Parmesan.
CREAM OF CHICKEN AND ARTICHOKE SOUP
After dining at a certain restaurant that is known for making cheesecake, I fell in love with their chicken and artichoke soup. I've looked through various websites in search of a similar recipe. I couldn't find a recipe for it, but did find one that has some of the same type of ingredients so I tweaked it by adding some vegetables and putting a twist on it. Here is what I came up with. This is a pretty easy recipe and tastes very good. Top with shredded cheese.
Provided by CJ'sMom
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Chicken Soup Recipes
Time 1h8m
Yield 8
Number Of Ingredients 17
Steps:
- Heat chicken broth and water in a stockpot over medium-high heat. Squeeze lemon juice in and stir. Cook for 5 minutes.
- Heat oil in a grill pan over medium-high heat. Add red bell pepper; grill until somewhat soft, 3 to 5 minutes. Transfer red bell pepper to the stockpot; add tomatoes, artichokes, potato, carrot, celery, green onions, mushrooms, and garlic. Increase heat to high. Bring to a boil; cook until vegetables are soft, about 15 minutes. Stir in cream and wine.
- Fill blender halfway with the vegetable-broth mixture. Cover and hold lid down with a potholder; pulse a few times before leaving on to puree. Pour into a separate pot. Repeat with remaining vegetable-broth mixture.
- Pour all the pureed mixture back into the original stockpot; add chicken and black pepper. Heat over medium heat. Bring to a simmer and cook until heated through, about 5 minutes.
Nutrition Facts : Calories 285 calories, Carbohydrate 13.1 g, Cholesterol 83.5 mg, Fat 16.5 g, Fiber 2.9 g, Protein 18.3 g, SaturatedFat 8.2 g, Sodium 584.5 mg, Sugar 2.7 g
More about "artichoke spinach chicken soup recipes"
SPINACH AND ARTICHOKE DIP CHICKEN SOUP - PEACE LOVE …
From peaceloveandlowcarb.com
5/5 (20)Total Time 55 minsCategory Soups And StewsCalories 346 per serving
- Heat a large dutch oven or stockpot over medium heat. Add the butter to the pot. Once the butter has melted, add the onion and garlic and cook until the onion is translucent and the garlic is fragrant.
- Add the spinach, salt, pepper, and red pepper flakes to the pot and cook until the spinach is warmed through, about 5 minutes.
- Add the cream cheese, and stirring frequently, cook until it has melted and mixed in with the veggies.
- Add the chicken stock, increase the heat to high to bring to a boil, and then reduce to medium low to low to simmer.
HOW TO MAKE CHICKEN SPINACH ARTICHOKE SOUP - DELISH
From delish.com
4.9/5 (7)Total Time 30 mins
- In a large pot over medium heat, heat oil. Add onion and celery and cook until soft, 6 minutes. Add garlic and red pepper flakes if using and cook until fragrant, one minute more.
- Add chicken broth and lemon juice and bring to a boil. Add chicken breasts and lower heat. Let simmer until chicken is cooked through, 10 to 12 minutes.
- Remove chicken from pot and shred with two forks. Return chicken top pot, then add artichoke hearts, mozzarella, parmesan, and cream if using. Cook, stirring occasionally, until cheeses are melted. Stir in spinach and serve garnished with parsley and more parmesan.
CREAMY SPINACH ARTICHOKE SOUP – MODERN HONEY
From modernhoney.com
COOKIN' CANUCK | CHICKEN, ARTICHOKE & SPINACH SOUP RECIPE
From cookincanuck.com
CREAMY SPINACH ARTICHOKE CHICKEN | THE RECIPE CRITIC
From therecipecritic.com
CREAMY SPINACH-ARTICHOKE CHICKEN SOUP RECIPE - TABLESPOON.COM
From tablespoon.com
Servings 8Total Time 40 minsCategory EntreeCalories 370 per serving
10 BEST SPINACH ARTICHOKE SOUP RECIPES | YUMMLY
From yummly.com
WHOLE30 + KETO LEMON ARTICHOKE CHICKEN SOUP - TASTES LOVELY
From tasteslovely.com
SKILLET SPINACH-ARTICHOKE DIP RECIPE
From southernliving.com
HEALTHY SPINACH ARTICHOKE DIP - EATING BIRD FOOD
From eatingbirdfood.com
LOW CARB SPINACH & ARTICHOKE SOUP - VIDEO RECIPE - DIET DOCTOR
From dietdoctor.com
NABEYAKI UDON SOUP WITH CHICKEN, SPINACH, AND MUSHROOMS
From aazhar.us.to
LOW CARB CHICKEN, SPINACH-ARTICHOKE SOUP RECIPE
From atkins.com
GREAT MEAL TRAIN RECIPES FOR SOMEONE WHO'S SICK OR IN NEED
From realsimple.com
OLIVE GARDEN SPINACH ARTICHOKE DIP (INSTANT POT)
From recipelion.com
SPINACH & ARTICHOKE CHICKEN RECIPE | EATINGWELL
From eatingwell.com
ARTICHOKE DIP WITH FETA | THE MEDITERRANEAN DISH
From themediterraneandish.com
SPINACH ARTICHOKE DIP SOUP - BETTER HOMES & GARDENS
From bhg.com
BEV'S CHILLED SPINACH ARTICHOKE DIP | ALLRECIPES
From allrecipes.com
HEALTHY SPINACH CASSEROLE - RECIPE - COOKS.COM
From cooks.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love