Ingredients
1 tbsp. extra-virgin olive oil
1/2 yellow onion, chopped
2 celery stalks, chopped
3 cloves garlic, minced
1/2 tsp. red pepper flakes
Kosher salt
Freshly ground black pepper
6 c. chicken broth
Juice of 1/2 lemon
1 1/4 lb. boneless skinless chicken breasts (about 3 large breasts)
1 (14-oz) can artichoke hearts, drained and quartered
1 c. shredded mozzarella
1 c. freshly grated parmesan, plus more for garnish
2 tbsp. heavy cream (optional)
4 c. fresh spinach
2 tbsp. freshly chopped parsley, for garnish
Preparation
Step 1In a large pot over medium heat, heat oil. Add onion and celery and cook until soft, 6 minutes. Add garlic and red pepper flakes if using and cook until fragrant, one minute more.Add chicken broth and lemon juice and bring to a boil. Step 2Add chicken breasts and lower heat. Let simmer until chicken is cooked through, 10 to 12 minutes.Step 3Remove chicken from pot and shred with two forks. Return chicken top pot, then add artichoke hearts, mozzarella, parmesan, and cream if using. Cook, stirring occasionally, until cheeses are melted. Stir in spinach and serve garnished with parsley and more parmesan.
Looking for ways to make this soup even heartier? Throw in some dry pasta after you add the shredded chicken back into the soup, then boil 8 minutes more before stirring in your spinach. Soup + pasta + classic dip flavors = our kind of dinner. Made this? Let us know how it went in the comments below!
