Creamy Chicken Artichoke Soup
This hearty creamy chicken artichoke soup is packed with flavor and made effortlessly in a slow cooker. Perfect for a comforting meal!
Cook time:
Total time:
Yield:10 servings
Ingredients
- 1 pound boneless, skinless chicken breasts
- 1 (12-ounce) package frozen artichoke hearts, thawed
- 4 cups frozen riced cauliflower
- 6 ounces reduced-fat cream cheese
- 4 cups reduced-sodium chicken broth
- 1 medium yellow onion, finely chopped
- 1 cup reduced-fat milk
- 1 teaspoon garlic powder
- 1 teaspoon salt
- 3/4 teaspoon ground pepper
- 3/4 teaspoon onion powder
- 1/2 teaspoon crushed red pepper
- 1/2 cup heavy cream
- 1/4 cup all-purpose flour
- 1 cup shredded whole-milk mozzarella cheese
- 1 (5-ounce) package baby spinach (about 5 cups)
- 2 tablespoons finely chopped fresh flat-leaf parsley
- 1 tablespoon finely chopped fresh chives
Instructions
- Add the chicken, artichoke hearts, cauliflower, cream cheese, broth, onion, milk, garlic powder, salt, pepper, onion powder, and crushed red pepper to a 6-quart slow cooker. Stir to combine.
- Cover and cook until the chicken reaches an internal temperature of 165°F, about 4 hours on High or 6 to 7 hours on Low.
- Transfer the chicken to a cutting board and shred it using two forks.
- In a small bowl, whisk the cream and flour together until smooth. Stir the mixture into the soup.
- Add the shredded chicken, mozzarella, and spinach to the slow cooker. Cover and cook on High until the soup thickens and the spinach wilts, about 15 minutes. Stir well.
- Divide the soup among bowls and garnish with parsley and chives before serving.
Nutrition Information
Per serving:
- Calories: 233
- Fat: 11g
- Carbohydrates: 15g
- Protein: 19g