SPINACH AND ARTICHOKE SOUP
I love creating and experimenting in the kitchen, and luckily, my husband is a very willing taste tester. This recipe was one of the more successful experiments! One night, I was craving spinach and artichoke dip, but didn't have any cream cheese in the house and my husband was begging for something a bit more filling and substantial than dip. A lightbulb came on and I whipped up a soup version of my favorite dip. I make mine in the crockpot (we are deeply in love, my crockpot and I), but cooking it on the stovetop is just as do-able.
Provided by Stephanie Krone @ladyKrone
Categories Chicken Soups
Number Of Ingredients 9
Steps:
- Cut up the chicken into small pieces, cook in a little oil in a frying pan with the onions and garlic. Transfer to a pot and add the spinach, artichoke hearts (cut into smaller chunks), cream of chicken, seasonings and 1/2 cup of the milk. I didn't drain the spinach, and just used the liquid from that instead of adding water.
- Simmer for about 10 minutes until heated through.
- Add the cheese and the rest of the milk. Stir slowly and simmer until cheese is melted and fully incorporated in the soup. Serve with crusty, toasted bread.
- Note: I use homemade cream of chicken soup, so the liquid amounts differ. Just add milk/cream/water to reach your desired consistency.
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