Chicken, Artichoke & Spinach Soup Recipe
Warm and comforting, this Chicken and Spinach Soup recipe is bursting with vibrant flavors. Tender chicken, hearty vegetables, and fragrant herbs come together in a flavorful broth that is both satisfying and nourishing. Perfect for a cozy night in or to enjoy as a light, yet filling meal, this soup is a delightful mix of textures and tastes that will warm you from the inside out.
— Constant Cookbook
Ingredients
- 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
Instructions
- 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.
Cook Time
45M
Prep Time
PT12M
Yield
Serves 12
Nutrition
- Serving Size: 1 Cup
- Calories: 145 kcal
- Carbohydrate Content: 19 g
- Protein Content: 10 g
- Fat Content: 3 g
- Saturated Fat Content: 1 g
- Cholesterol Content: 18 mg
- Sodium Content: 546 mg
- Fiber Content: 4 g
- Sugar Content: 2 g
Comments
No comments found.