Spinach-Artichoke Soup
Have your appetizer as an entrée in just 20 minutes with this creamy, cheesy soup.
my friend, Suz, told me about this recipe. It's YUMMY!! gotta make it!
Makes: 8 cups
Total time: 20 minutes
| 1 | cup sliced leeks |
| 1 | Tbsp. minced garlic |
| 2 | Tbsp. olive oil |
| 2 | cups shredded cooked chicken (1/2 lb.) |
| 1 | can artichoke hearts in water, drained and quartered (13.75 oz.) |
| 2 | Tbsp. all-purpose flour |
| 1⁄2 | cup dry white wine |
| 2 1⁄2 | cups low-sodium chicken broth |
| 1 1⁄2 | cups whole milk |
| 1⁄2 | cup heavy cream |
| 8 | cups fresh spinach (6 oz.) |
| 1⁄2 | cup grated Parmesan |
| Salt and black pepper to taste |
Nutrition Information
Per cup: 257 cal; 14g total fat; 499mg sodium; 15g total carbs; 3g fiber; 17g protein
Sauté leeks and garlic in oil in a large pot over medium-high heat until leeks are soft, about 2 minutes. Add chicken and artichokes; sauté 2 minutes, then stir in flour and cook for 1 minute.
Deglaze pot with wine and simmer until nearly evaporated, scraping any bits from the bottom of the pot. Stir in broth, milk, and cream; bring to a boil. Reduce heat to low, add the spinach and Parmesan, and stir until spinach wilts. Season soup with salt and pepper before serving.
