Chicken Spinach and Artichoke Noodle Soup Bowl
- Servings: 6
- Prep: 15 mins
- Cook Time: 20 mins
With all the flavors of a classic spinach and artichoke dip, this hearty soup is tangy, rich and creamy.
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Ingredients
| 6 oz | No Yolks® Extra Broad |
| 2 Tbsp | olive oil |
| 1 | onion, diced |
| 1 rib | celery, diced |
| 4 cloves | garlic, minced |
| 6 cups | reduced sodium chicken broth |
| 1/2 cup | 35% heavy cream |
| 8 oz | brick style cream cheese, room temperature and cut into cubes |
| 1 cup | shredded rotisserie chicken |
| 1 jar | (12 oz.) chopped marinated artichoke hearts, drained |
| 5 oz | baby spinach |
| 1 tsp | lemon zest |
| 1/4 cup | lemon juice |
| 1/2 cup | mozzarella, shredded |
| 1/2 cup | Parmesan, grated |
Directions
- Heat oil in Dutch oven or large saucepan set over medium heat. Cook onion, celery and garlic for 3 to 5 minutes or until start to soften.
- Stir in broth and 1 cup water; bring to a boil. Reduce heat to medium. Whisk in cream and cream cheese until smooth.
- Stir in pasta, chicken and artichokes; cook for 10 minutes or until pasta is tender. Stir in spinach and cook for 1 to 2 minutes or until wilted. Stir in lemon zest and lemon juice.
- Remove from heat and stir in mozzarella and Parmesan cheese.
Tips
Substitute mozzarella with aged Cheddar cheese if desired.
