Chicken Artichoke Spinach Soup Recipes

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CHICKEN, ARTICHOKE & SPINACH SOUP RECIPE



Chicken, Artichoke & Spinach Soup Recipe image

From The Smart Shopper Diabetes Cookbook www.cookincanuck.com

Provided by Dara Michalski | Cookin' Canuck

Categories     Soups

Time 57m

Number Of Ingredients 15

1 tablespoon olive oil
1 medium onion (chopped)
3 garlic cloves (minced)
3/4 pound fresh or frozen chicken breasts (thawed and patted dry, cut into 1/2-inch cubes)
1 teaspoon dried oregano
1 teaspoon dried basil
1/4 teaspoon crushed red pepper flakes
1/4 teaspoon Kosher salt
1/4 teaspoon freshly ground black pepper
5 cups low-fat reduced-sodium chicken broth
8 ounces frozen yellow corn
8 ounces frozen artichoke hearts (thawed and coarsely chopped)
1 14.5 ounce can no-salt-added diced tomatoes
1 10 ounce frozen chopped spinach, (package slightly thawed)
1 tablespoon fresh lemon juice

Steps:

  • Heat the oil in a large saucepan over medium heat. Add the onion and garlic and sauté for 6-7 minutes. Add in chicken, oregano, basil, crushed red pepper, salt, and ground black pepper and sauté for about 5 minutes.
  • Add in the broth, corn, artichoke hearts, and tomatoes and bring to a boil. Lower the heat, simmer, uncovered, for 20 minutes.
  • Break up the frozen spinach into small pieces and add to the soup. Simmer 5 minutes until heated through. Add in the lemon juice and remove from the heat.

Nutrition Facts : ServingSize 1 Cup, Calories 145 kcal, Carbohydrate 19 g, Protein 10 g, Fat 3 g, SaturatedFat 1 g, Cholesterol 18 mg, Sodium 546 mg, Fiber 4 g, Sugar 2 g

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