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Artichoke Spinach Chicken Soup
Chicken soup gets a twist with this Artichoke Spinach Chicken Soup. This tangy Lemon Chicken Soup recipe is filled with healthy vegetables and loaded with flavor for a nutritious dinner. Serve with rice, noodles or as is for a low carb option.
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Servings: 6
Calories: 371kcal
Equipment
Ingredients
- 4 Tablespoons Oil
- 1 Yellow Onion - chopped
- 3 Carrots - sliced or chopped
- 2 Celery Ribs - sliced
- 4 Garlic Cloves - finely chopped
- 64 ounces Low Sodium Chicken Broth
- 1 Lb Boneless Skinless Chicken Thighs
- 1 Bay Leaf
- 8 ounces Baby Spinach - chopped
- 2 Cups Marinated Artichoke Hearts - quartered
- Juice of 1-2 Lemons
- Salt/Pepper - to taste
Instructions
- In large dutch oven pot, heat oil over medium/high heat. Add onions, carrots and celery. Sauté for 5 minutes. Add garlic and sauté 1 more minute.
- Add chicken broth to pot and bring to a gentle boil. Add chicken thighs and bay leaf. Gently boil until chicken is cooked through (chicken pieces will take 5-7 minutes, whole thighs take 10-15 minutes)*
- Add spinach, artichokes and lemon juice. Cook 5 more minutes. Discard bay leaf.
- Salt and pepper to taste. Serve with cooked rice or noodles.
Notes
*You can cut the chicken into bite sized pieces, cook them and serve straight from the pot. Or, the method I prefer, cook the chicken thighs whole. Once cooked through remove from pot and chop or shred the meat. Return to the pot the last 2 minutes of cooking to reheat.
Nutrition
Serving: 1g | Calories: 371kcal | Carbohydrates: 22g | Protein: 28g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 17g | Cholesterol: 92mg | Sodium: 847mg | Fiber: 5g | Sugar: 8g
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