Warm Creamy Spinach and Artichoke Chicken Soup
Chef & Safety Quick Answer: Creamy spinach and artichoke chicken soup transforms the classic warm appetizer into a meal with diced chicken breast, tender artichoke ...
Cook Warm Creamy Spinach and Artichoke Chicken Soup for 20 minutes until the internal temperature reaches 165°F Minimum. Rest for 5–10 Mins before slicing so juices redistribute and carryover heat reaches full USDA FSIS food safety standards.
Quick Look
| Recipe | Warm Creamy Spinach and Artichoke Chicken Soup |
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Got chicken? Never wonder what’s for dinner again.
Creamy spinach and artichoke chicken soup transforms the classic warm appetizer into a meal with diced chicken breast, tender artichoke hearts, melted cream cheese, and nutty Parmesan cheese in a velvety roux-thickened bone broth.
Recipe Overview & Cooking Metrics
| Prep Time | 10 minutes | Cook Time | 20 minutes |
| Total Time | 35 minutes | Servings | 6 servings |
| Calories / Serving | 390 kcal | Protein / Serving | 34g |
| Cuisine | American Comfort | Category | Soup |
Equipment Needed
- 5-quart heavy Dutch oven or stockpot
- Whisk
- Wooden spatula
- Digital kitchen meat thermometer
Ingredients
- 1.5 pounds boneless skinless chicken breasts, diced into 1/2-inch pieces
- 1 can (14 oz) quartered artichoke hearts in water, drained and roughly chopped
- 4 cups fresh baby spinach leaves, roughly chopped
- 3 tablespoons unsalted butter
- 4 cloves garlic, minced
- 3 tablespoons all-purpose flour
- 4 cups low-sodium chicken bone broth
- 1 cup whole milk or heavy cream
- 4 ounces cream cheese, softened
- 3/4 cup freshly grated Parmesan cheese
- 1/2 teaspoon Italian seasoning
- 1/4 teaspoon crushed red pepper flakes
- 1 teaspoon kosher salt and 1/2 teaspoon black pepper
Step-by-Step Cooking Instructions
- Melt 3 tablespoons butter in a 5-quart Dutch oven over medium heat.
- Add diced raw chicken breast pieces, salt, and black pepper. Sauté for 5 to 6 minutes until lightly browned on exterior.
- Add minced garlic, Italian seasoning, and red pepper flakes. Sauté for 60 seconds until aromatic.
- Sprinkle 3 tablespoons all-purpose flour over chicken and garlic. Stir constantly for 2 minutes to cook raw flour taste.
- Slowly whisk in 4 cups chicken bone broth and 1 cup whole milk, whisking smooth to eliminate lumps.
- Bring liquid to a gentle simmer over medium-high heat. Add chopped drained artichoke hearts.
- Reduce heat to medium-low and simmer for 8 minutes until chicken pieces reach 165°F (74°C).
- Whisk in cubed softened cream cheese and grated Parmesan cheese until melted into a luxurious velvety broth.
- Fold in chopped fresh baby spinach. Simmer on low for 2 minutes until spinach wilts completely. Ladle into warm bowls with extra parmesan.
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Frequently Asked Questions
Yes. Thaw 10 ounces of frozen chopped spinach completely and squeeze out all excess moisture with paper towels or cheesecloth before stirring into soup.
Water-packed artichoke hearts are best because they allow you to control salt and acidity. If using oil-marinated artichokes, rinse and drain well to avoid an oily broth.
Omit all-purpose flour and use 2 tablespoons cornstarch whisked into 3 tablespoons cold milk, stirring it into the simmering broth to thicken.
Method
The key details are in the summary above.
Essential Benchmarks for Perfect Poultry
Every recipe on Chickeeen relies on these four core culinary physics principles. Use our tested reference cards before you start cooking.
Safe Pull Temp
Exact target internal pull temperatures by cut to lock in maximum moisture.
Resting Time Formula
Retain up to 40% more natural juices with proper carryover heat resting.
Salt Ratio & Timing
Dry brining science and salt penetration window for deeply seasoned poultry.
Crispy Skin Science
The baking powder secret, high heat Maillard reaction, and fat rendering rules.
Nutrition per serving
Warm Creamy Spinach and Artichoke Chicken Soup, your questions.
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Staring Into the Fridge with Raw Chicken?
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Technique Guides
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