Creamy Spinach Artichoke Chicken Soup with Melted Cheese
Rich and comforting soup combining tender chicken with creamy spinach-artichoke dip flavors in a hearty broth. Cream cheese and melted mozzarella create an indulgent base while mushrooms add earthy depth. Perfect for cold evenings or when craving restaurant-style comfort food at home. The combination of canned vegetables makes this surprisingly quick to prepare, while the generous cheese blend delivers the satisfying richness of the classic appetizer in soup form.
Ingredients
- 2 tbsp olive oil
- 1 cup onion, chopped
- 1 cup celery, chopped
- 4 cloves garlic, minced
- 7 oz can sliced mushrooms, drained
- 13 ¾ oz can quartered artichokes, drained and chopped
- 1 tbsp flour
- 8 oz cream cheese, softened
- 14 oz can cut leaf spinach, drained and squeezed
- 4 cups chicken broth
- 1 cup milk
- ½ cup Parmesan cheese, freshly shredded
- 2 cups mozzarella cheese, shredded
- 2 cups cooked chicken, chopped
- salt and pepper, to taste(optional)
Instructions
- 1
Heat olive oil over medium heat in a large pot
- 2
Add onion and celery and cook until softened about 5 minutes
- 3
Stir in garlic and cook for 1 minute
- 4
Add sliced mushrooms and chopped artichokes
- 5
Sprinkle flour over vegetables and stir, cook for 1-2 minutes
- 6
Stir in cream cheese and allow it to melt and coat all ingredients
- 7
Add spinach and combine
- 8
Pour in chicken broth, milk, Parmesan cheese and mozzarella cheese
- 9
Add chicken and season with salt and pepper to taste
- 10
Bring to a boil and simmer for 10-15 minutes
Tips
Squeeze spinach thoroughly to remove excess water and prevent a watery soup
Use rotisserie chicken for convenience or leftover roasted chicken for deeper flavor
Let cream cheese soften at room temperature for easier melting and smoother texture
Good to Know
Refrigerate up to 3 days in airtight container
Make 1 day ahead, reheat gently and thin with broth if needed
Ladle hot into bowls, garnish with extra Parmesan or crusty bread
Common Mistakes
Drain canned vegetables well to avoid watery soup
Add cheese gradually to prevent curdling
Simmer gently after adding dairy to prevent breaking
Substitutions
FAQ
Can I use fresh spinach instead of canned?
Yes, use 1 pound fresh spinach, wilt it first, then chop and squeeze out excess moisture before adding to soup.
What if my soup is too thick?
Thin with additional chicken broth or milk, adding gradually while stirring until desired consistency is reached.
How long does this soup keep in the refrigerator?
Store covered for up to 3 days. Reheat gently on stovetop, stirring frequently and adding liquid if needed.