Soup season is slowly making its way to a close, but before it’s over this chicken, spinach, & artichoke soup from Sarah DiGregorio is a MUST MAKE. The recipe can be made on the stovetop, but I made it in the crockpot because nothing is better than low and slow. The recipe calls for frozen spinach, but I used fresh and it still came out great, I used about 2 Cups but it’s totally your call!

Ingredients

• 2 TBSP Unsalted Butter
• 1 Large Yellow Onion, finely chopped
• Salt + Pepper
• 3 Celery Stalks, chopped
• 8 Garlic Cloves, smashed & chopped
• 2 lbs Boneless, Skinless Chicken Thighs
• 1 Cup Chicken Stock
• 1/2 Cup White Wine
• 1/2 Lemon, Juiced
• 1 TSP Red Pepper Flakes
• 1 10oz Package Frozen Cut Spinach, or 2 Cups Fresh Spinach
• 1 10oz Jar Marinated Artichoke hearts, drained
• 1/2 Cup Cream Cheese
• 1/2 Cup Finely Chopped Fresh Dill or 2 TBSP Dried Dill
• Scallions & Grated Parm for topping

Let’s Get Cooking

In a large skillet, melt the butter over MED-HIGH heat. Add in the onion and season lightly with salt, stir until soften and translucent. Add in the celery + garlic and stir until soften, lower the heat if needed to avoid burning. Pour the mixture into a slow cooker.

To the slow cooker, add in chicken thighs + stock + wine + lemon juice. Season with red pepper flakes + 1 TSP Salt + black pepper and mix well to combine. Cover and cook on low for 4 hours. ** The dish can stay on the warm setting for a few hours following the cook time if needed **

About 20 min before you’re ready to eat, add in the spinach + artichoke hearts to the slow cooker and cook on low until the spinach can be stirred into the soup.

Add in the cream cheese + dill and stir until the cream cheese melts in.

Shred the chicken and serve in bowls, topping with parm and scallions.

Made with Love,

Hannah