About
When a staple dip becomes a soup, well, you can't get much better than that! Not-The-Dip Soup starts with plump chicken breasts cooked in a perfectly seasoned chicken broth, then adds in tangy artichoke hearts, garden-fresh spinach, and, of course, creamy mozzarella and sharp parmesan, to make a perfect replica of artichoke dip in a soup! Not-The-Dip Soup is a brilliant way to make a delicious meal, and you won't just want to take a dip in it; you'll want to dive in headfirst!
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1/2 yellow onion, chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 6 cups chicken broth
- 1/2 lemon, juiced
- kosher salt, to taste
- freshly ground black pepper, to taste
- 3 large chicken breasts, boneless and skinless
- 1 (14-ounce) can artichoke hearts, drained and quartered
- 1 cup mozzarella, shredded
- 1 cup parmesan cheese, freshly grated, plus more, to taste, for garnish
- 2 tablespoons heavy cream, optional
- 4 cups spinach
- fresh parsley, optional, to taste, chopped, for garnish
Directions
Step 1 -In a large pot over medium heat, heat the olive oil.
Step 2 -Add the onion and the celery to the heated olive oil and cook, while stirring frequently, until softened, about 6 minutes.
Step 3 -Add the garlic and the red pepper flakes to the onion mixture and cook, while stirring frequently, until fragrant, about 1 minute.
Step 4 -Add the chicken broth, the lemon juice, the kosher salt, and the black pepper to the onion mixture and stir to combine.
Step 5 -Bring the soup mixture to a boil.
Step 6 -Add the chicken breasts to the soup mixture and lower the stovetop heat to medium-low.
Step 7 -Let the chicken simmer until it reaches an internal temperature of 165 degrees F, about 10-12 minutes.
Step 8 -Transfer the chicken from the pot to a cutting board and shred it with two forks.
Step 9 -Transfer the shredded chicken back into the pot
Step 10 -Add the artichoke hearts, the mozzarella cheese, 1 cup of the parmesan cheese, and the heavy cream and cook, while stirring occasionally, until the cheeses are melted and the artichoke hearts are tender.
Step 11 -Add the spinach to the soup mixture and stir to combine.
Step 12 -Serve the soup in bowls sprinkled with the parsley and the extra parmesan cheese.
