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Simply Delicious

Not-The-Dip Soup

ChickenStove-TopGastro-Pub

Time: 30 minutes

Yield: 6 servings

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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!

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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.

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