Hey spinach and artichoke dip let me introduce you to chicken noodle soup...
The perfect mash up of two delicious classics- spinach and artichoke dip and chicken noodle soup. This recipe has the best of both worlds, it's cheesy and packed with flavors of the delicious dip plus it has the heartiness of a bowl of soup with tons of chicken and noodles.
I recommend going easy on the salt at first, tasting it and adding more as needed. Since we use canned artichokes and their juices they pack in the salt already you may not need any more to flavor the soup.
I prefer to only add half the cheese and save the remainder to broil on top of individual bowls. This ensures each bite has that perfect cheese pull we love in spinach and artichoke dip.
Spinach and Artichoke Chicken Noodle Soup
8 Servings | Cook time: 25 minutes
Notes: Spinach and artichoke meets chicken noodle soup in this delicious cold weather recipe.
Ingredients:
1/2 tbsp olive oil
1.5 lb boneless skinless chicken breast
3 cloves garlic, minced
1/2 large onion, 200g, diced
1/2 tsp red pepper flakes
1/2 tsp salt, plus more as needed
1 tsp pepper
8 cups low sodium chicken broth
Juice of half a lemon
2 15 oz cans quartered artichoke hearts and their juices
2.5 cups egg noodles
2 tbsp half and half
4 cups fresh spinach
1 cup parmesan cheese
1 cup part skim mozzarella, finely shredded, divided
2 tbsp fresh parsley, chopped
Directions:
Heat the olive oil in an instant pot or large pot. Add the chicken breasts to sear for 2-3 minutes. Flip the chicken and sear another 2 minutes. Add garlic, onion, red pepper flakes, salt and pepper. Sear another 2 minutes.
Pour in chicken broth and lemon juice. Stir to combine. Cover and cook on soup for 15 minutes if using an instant pot. For a pot, bring the mixture to a boil, low to a simmer and simmer, covered for 15 minutes.
After 15 minutes, if using instant pot, allow to naturally release for 5 minutes before opening and continuing to next step. If using a pot, continue to step 4.
Open the pot, remove chicken to shred or dice. Return the chicken to the pot along with noodles, artichoke hearts and fresh spinach. Return the soup to a low boil (turn on sauce feature for instant pot or just turn the heat up to medium/medium-high for pot) for 7 minutes or until the noodles are fully cooked.
Turn off the heat and stir in parmesan cheese and half of the mozzarella.
Stir in fresh parsley.
For serving: Turn the oven on to broil. Spoon the soup into bowls and top all of them with the remaining mozzarella cheese. Place the bowls on a baking sheet and place on the top rack under the broiler for 2 minutes until the cheese starts to bubble and brown.
Screenshot/Printer Friendly Version:
Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.
