Cozy Creamy Spinach Artichoke Chicken Soup

Instructions

1. 1Melt the butter in a large Dutch oven or soup pot over medium heat. Add the diced onion and cook, stirring occasionally, until softened and translucent, about 4 minutes.
2. 2Stir in the minced garlic and cook until fragrant, about 30 seconds.
3. 3Add the chicken pieces, season with the salt and pepper, and cook, stirring, until the outside is no longer pink, about 5 minutes.
4. 4Pour in the chicken broth and bring to a gentle simmer. Cook until the chicken is cooked through, 8 to 10 minutes.
5. 5Stir in the chopped artichoke hearts and spinach. Cook until the spinach is fully wilted, about 2 minutes.
6. 6Reduce the heat to low. Add the cream cheese cubes and stir until they melt into a smooth, creamy broth.
7. 7Stir in the Parmesan and heavy cream. Simmer gently, without boiling, until slightly thickened, 3 to 4 minutes. Taste and add more salt if needed.
8. 8Ladle into bowls and finish with extra Parmesan. Serve hot with crusty bread if you like.

Original Video