Spinach and Artichoke Chicken Soup Recipe

As the seasons shift and spring brings longer days and milder weather, it’s the perfect time to change out our meals a bit. This time of year I still enjoy soups but am moving away from hearty winter soups and enjoying light yet comforting recipes. This Creamy Spinach & Artichoke Chicken Soup captures the fresh flavors of spring with nutrient-rich spinach, and tangy artichokes. Inspired by the classic dip, this soup is creamy, satisfying, and easy to make in the crockpot—ideal for busy days or relaxed evenings.

Give it a try and let us know how you like it in the comments below!

Creamy Spinach & Artichoke Chicken Soup

Ingredients:

Serving Size: 4 servings

  • 4 Boneless, Skinless Chicken Breasts

  • 1 can (14 oz) Artichoke Hearts, drained and chopped

  • 2 cups Fresh Spinach, chopped

  • 1 Onion, chopped

  • 3 cloves Garlic, minced

  • 1/2 cup Greek Yogurt

  • 1/2 cup Low-Sodium Chicken Broth

  • 1 tsp Dried Oregano

  • Salt and Pepper, to taste

  • 1 tbsp Olive Oil

  • Fresh Parsley, chopped (optional, for garnish)

Directions:

  1. Heat olive oil in a skillet over medium heat. Sauté chopped onion and garlic until softened, about 5 minutes.

  2. Place chicken breasts in the crockpot. Add sautéed onion and garlic, artichoke hearts, spinach, Greek yogurt, chicken broth, oregano, salt, and pepper. Stir to combine.

  3. Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is fully cooked and tender.

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