Spinach-Artichoke Soup

By ninebirch

Soup
Nutrition Information
Per cup: 257 cal; 14g total fat; 499mg sodium; 15g total carbs; 3g fiber; 17g protein

Ingredients

• 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

Details

Servings 8
Preparation time 20mins
Cooking time 20mins

Preparation

Step 1

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.

Steps to Success

1. Stir the flour into the vegetables and chicken until coated. The flour will help thicken the soup

2. Because the heat from the soup wilts the spinach so quickly, add it just before serving.