Chicken Artichoke Soup

September means soup season so we’ll be sending some of our favorites your way over the next several weeks, all of them with a delicious EVOO component.

This chicken spinach artichoke soup is one of our top favorites by far. Rich and savory, this soup is a great one to have in your repertoire for those cool fall evenings.

INGREDIENTS
1 tbsp. extra-virgin olive oil
1/2 yellow onion, chopped (plus more for crisping and topping)
2 celery stalks, chopped fine
3 cloves garlic, minced
Salt
Pepper
6 cups Chicken or veggie broth
1 1/4 lb. shredded chicken (pre-cooked or baked and shredded)
1 large can artichoke hearts, drained and quartered
1 cup Shredded mozzarella
1 cup Freshly grated parmesan, plus more for garnish
2 tbsp. heavy cream
4 cup Fresh spinach, roughly chopped
Crispy fried onions (or shallots) for garnish

DIRECTIONS

1. Over medium heat, heat oil. Add onion and celery and saute until soft and translucent. Add garlic and cook until fragrant, one minute more.

2. Add chicken broth and bring to a boil. Add shredded chicken and lower heat. Let simmer 8-10 minutes.

3. Add artichoke hearts, mozzarella, parmesan, and cream. Cook, stirring occasionally, until cheeses are melted. Stir in spinach. 

4. Garnished with more cheese and crispy fried onions. Serve with fresh sourdough or french bread.