Description
This Slow-Cooker Spinach & Artichoke Chicken Soup is a creamy, comforting dish packed with veggies, shredded chicken, and rich flavors. The combination of spinach, artichokes, and a blend of cheeses creates a hearty and satisfying soup perfect for any occasion. Using a slow cooker makes it easy to prepare, allowing the flavors to meld over hours without constant attention.
Ingredients
Protein and Vegetables
- 1 pound boneless, skinless chicken breasts
- 1 (12-ounce) package frozen artichoke hearts, thawed
- 4 cups frozen riced cauliflower
- 1 medium yellow onion, finely chopped
- 1 (5-ounce) package baby spinach (about 5 cups)
Dairy and Cheese
- 6 ounces reduced-fat cream cheese
- 1 cup reduced-fat milk
- 1/2 cup heavy cream
- 1 cup shredded whole-milk mozzarella cheese
Liquids and Broth
- 4 cups reduced-sodium chicken broth
Spices and Seasonings
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 3/4 teaspoon ground pepper
- 3/4 teaspoon onion powder
- 1/2 teaspoon crushed red pepper
Others
- 1/4 cup all-purpose flour
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 1 tablespoon finely chopped fresh chives
Instructions
- Combine ingredients in slow cooker: Add chicken breasts, thawed artichoke hearts, frozen riced cauliflower, reduced-fat cream cheese, reduced-sodium chicken broth, finely chopped yellow onion, reduced-fat milk, garlic powder, salt, ground pepper, onion powder, and crushed red pepper to a 6-quart slow cooker. Stir everything together to combine the ingredients evenly.
- Cook the soup base: Cover the slow cooker and cook on High for about 4 hours or on Low for 6 to 7 hours. Cook until the chicken reaches an internal temperature of 165°F using an instant-read thermometer inserted into the thickest part of the chicken breast.
- Shred the chicken: Transfer the cooked chicken to a cutting board. Use two forks to shred the chicken into bite-sized pieces, then set aside.
- Make the cream and flour mixture: In a small bowl, whisk together the heavy cream and all-purpose flour until smooth with no lumps.
- Finish the soup: Stir the cream and flour mixture into the soup in the slow cooker. Then add shredded mozzarella cheese, baby spinach, and the shredded chicken back into the pot. Cover and cook on High for about 15 minutes until the soup has thickened and the spinach is wilted, stirring occasionally to combine.
- Serve the soup: Divide the soup evenly among 10 shallow bowls. Garnish each serving with finely chopped fresh flat-leaf parsley and fresh chives for a burst of fresh flavor and color.
Notes
- Frozen artichoke hearts are recommended for lower sodium content, but canned artichokes can be used if rinsed well.
- You can adjust the cooking time based on your slow cooker’s performance and preference for chicken tenderness.
- For a thicker soup, you can let it cook a bit longer uncovered after adding the cream and cheese mixture.
- Feel free to substitute whole milk for reduced-fat milk if preferred, but it will increase the creaminess and calories slightly.
- Prep Time: 20 mins
- Cook Time: 4 hrs 20 mins
- Category: Soup
- Method: Slow Cooking
- Cuisine: American
