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–+ servings

Chicken, Artichoke + Spinach Soup

This is a great all-day simmer in the crock pot, and it makes a heap! Promise.
Print Recipe
A bowl of chicken artichoke soup in a fluted white bowl set atop a white plate.
Prep Time:20 minutes
Cook Time:6 hours
To Finish Up Soup:30 minutes

Equipment

Ingredients

  • 2 lbs skinless, chicken breasts
  • 1- 12 oz package frozen artichoke hearts, thawed (if you can't find frozen, use canned)
  • 3 cups frozen riced cauliflower
  • 6 oz cream cheese, can use reduced fat
  • 4 cups chicken broth
  • 1 medium onion, chopped
  • 1 cup milk, any kind
  • 3 cloves garlic, minced
  • 1.5 tsp salt
  • 3/4 tsp ground pepper
  • 3/4 tsp onion powder
  • 1 tsp crushed red pepper
  • 1 lemon, juiced
  • 1/2 cup heavy cream or half-and-half
  • 1/4 cup flour
  • 1 cup shredded mozzarella cheese
  • 5 cups fresh spinach, roughly chopped
  • 2 Tbsp fresh parsley, chopped or 2-3 tsp dried

Instructions

  • To a 6-8 slow cooker, add chicken, artichoke hearts, cauliflower, cream cheese, broth, onion, milk, garlic, salt, pepper, onion powder and crushed red pepper. Stir to combine. Cover and cook on High for 4 hours or set to Low and cook for 6-7 hours.
  • Using 2 forks, shred chicken in crock pot. Or, remove and shred on a cutting board, if it's easier.
  • In a separate bowl, combine cream and flour, whisking till smooth. Then, stir flour mixture, mozzarella, spinach and the shredded chicken (if you removed it), to the slow cooker. Add juice of a lemon. Stir, cover and let simmer for 15-30 minutes before serving.
  • Add to bowls and sprinkle parsley over top.

Notes

I love all the leftovers from this soup, especially if it's just the two of us. I do transfer it to a big soup pot after the initial serving. But be sure to have extra chicken broth on hand for reheating. Somehow, everything in this seems to soak up all the broth. No need to measure; simply pour broth into soup until desired consistency. Enjoy!
Servings: 7