Spinach Artichoke Chicken Soup

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Ingredients

  • 1 tablespoon extra-virgin olive oil
  • 1/2 yellow onion, chopped
  • 2 carrots, peeled and chopped
  • 1 teaspoon fresh chopped thyme
  • 3 garlic cloves, minced
  • 1/2 teaspoon paprika
  • 1/4 teaspoon chipotle powder
  • Salt, to taste
  • Freshly ground black pepper, to taste
  • 6 cups low-sodium chicken broth
  • Juice of 1 lemon
  • 4 cups shredded rotisserie chicken, approximately one medium rotisserie chicken
  • 1 (14-ounce) can marinated artichoke hearts, drained and quartered
  • 2 tablespoons full-fat Greek yogurt
  • 1 cup shredded Gruyere, divided
  • 1 cup freshly grated Parmesan, divided
  • 4 cups fresh spinach
  • 2 tablespoon freshly chopped parsley, for garnish

Directions

  1. In a large stock pot over medium heat, heat the olive oil. Add the onion and carrots, cooking until soft, approximately 5-6 minutes. Add the fresh thyme, garlic, paprika, chipotle powder, salt and pepper and cook for an additional minute. Add the chicken broth and lemon juice and bring the mixture to a boil.
  2. Add the shredded chicken and simmer for 5 minutes.
  3. Add the artichoke hearts and Greek yogurt. Stir and add 1/2 cup of Gruyere and 1/2 cup of Parmesan, cooking until the cheeses melt (stirring occasionally), approximately 2-3 minutes. Stir in the spinach and cook until wilted. Serve garnished with parsley and additional Gruyere and Parmesan.

https://www.cutco.com/learn/spinach-artichoke-chicken-soup