- 1 (32 ounce) container chicken broth
- 1 1/2 cups shredded cooked chicken
- 1/2 cup chopped onion
- 2 large cloves garlic, chopped
- 1 (10 ounce) package frozen chopped spinach, thawed
- 1/2 (14 ounce) can quartered artichoke hearts, drained and chopped
- 1/2 (8 ounce) package reduced-fat cream cheese (Neufchâtel)
- Combine chicken broth, chicken, onion, and garlic in a large pot over medium heat. Bring to a boil; reduce heat and simmer until onion is tender, about 10 minutes.
- Stir spinach and artichoke hearts into the pot. Bring broth back to a simmer. Drop in cream cheese in large spoonfuls, stirring continuously until melted, about 5 minutes.
04/12/2018
recipepes.com
Spinach Artichoke Soup, recipe
PT15M
PT1H
5
455 calories
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