Spinach Artichoke Chicken Soup
Spinach Artichoke Chicken Soup. Kind of like soup kind of not, you know? Think spinach and artichoke dip in a creamy, slow cooker chicken stew. Topped with scallions, dill, and red pepper flakes for the perfectly cozy herby and spicy comfy bowl of goodness !!
I don’t know how to describe this dish, other than, it’s like soup…buttttt it’s not. But it’s cozy like soup and I can tell you it’s delicious, so whatever it is, you guys need to try this one. Especially on a cold January weeknight. Because Tuesday’s in January aren’t exactly special. So here’s one bowl that will cheer just about anyone up.
It’s hearty, it’s one of those warm your bones bowls, and it’s my three January favorites….comfy, cozy, delicious. And bonus? It’s super easy to make because it’s a slower cooker dinner. So, you kind of just let it cook all day and let it fill your kitchen with delicious creamy chicken spinach artichoke scents. And who wouldn’t love a cozy aroma like that?!
Like I said think, spinach artichoke dip in the form of a creamy chicken soup/stew. Shredded slow-cooked chicken, lots of spinach, and hearty artichoke chunks. And there’s a perfectly herby touch with the scallions and dill. And finally, a sprinkling of red pepper flakes. Because we can never have too much spice around here.
Happy Tuesday guys…another day closer to February….and another day closer to warmer, better weather !! Cheers !!
Ingredients
2 tablespoons butter
1/2 sweet onion; chopped
3 celery stalks; chopped
2 garlic cloves; chopped
salt and pepper
2 (1/2 pounds) boneless, skinless chicken thighs
2 cups chicken broth
3/4 cup white wine
juice of 1 lemon
1/2 teaspoon red pepper flakes
1 (10 ounce) package frozen chopped spinach
1 (12 ounce) jar marinated artichoke quarters; drained
4 ounces cream cheese
1/3 cup chopped fresh dill
2 - 3 scallions sliced
Directions
In an insert of a slow cooker, melt the butter over medium heat. Add the onion, celery, and garlic. Sprinkle with salt and pepper. Sauté for 7 - 10 minutes.
Add the chicken, broth, wine, and lemon juice. Sprinkle with red pepper flakes and transfer to the slow cooker. Cook on high for 2 1/2 hours or on low for 4 hours. About a 1/2 hour before it’s finished cooking add the spinach and the artichokes. Stir until spinach breaks up and is no longer frozen. Cover and continue cooking.
Add the cream cheese breaking into pieces. Add the dill and stir to combine.
Ladle into bowls and top with scallions. Serve with fresh bread.
