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Creamy Spinach-Artichoke Chicken Soup

Prep 40 min
Total 40 min
Servings 8

We know what you’re thinking—how could we not have come up with this before now? We shifted our priorities and found an excuse to eat dip for dinner with this spinach-artichoke soup. It’s creamy and cheesy, but loaded with rotisserie chicken and veggies like spinach and artichokes, making it a hearty dinner that’ll warm you from head to toe. MORE+ LESS-

By Tablespoon Kitchens

October 29, 2018

Make with

Progresso Broth

Ingredients

tablespoons butter

cups diced yellow onions

medium red bell pepper, diced

1/2

teaspoon salt

1/4

teaspoon crushed red pepper flakes

can (14 oz) Progresso™ artichoke hearts, drained and chopped

cloves garlic, finely chopped

1/4

cup Gold Medal™ all-purpose flour

carton (32 oz) Progresso™ chicken broth

cups chopped cooked chicken

package (8 oz) cream cheese, cubed and softened

cup shredded Parmesan cheese

1/4

cup heavy whipping cream

package (5 oz) fresh baby spinach leaves

Steps

Hide Images

1

In 5-quart Dutch oven, melt butter over medium-high heat. Add onions, bell pepper, salt and pepper flakes; cook 7 to 9 minutes or until onions are tender. Stir in artichoke hearts and garlic. Stir in flour; cook and stir 1 minute.
2

Stir in broth and chicken; heat to boiling over high heat. Cook and stir 1 minute. Remove from heat. Stir in cheeses and whipping cream until cheese melts and soup is smooth. Stir in spinach until wilted.

Expert Tips

We used rotisserie chicken for our testing, but any chopped cooked chicken will do. Leftover turkey would also work.
For even more cheesy deliciousness, top with additional shredded Parmesan cheese.