And it was darn tasty. My husband who does not really like soup had 3 bowls. It's that good.
Spinach, Artichoke and Chicken Soup
Ingredients:
- 5 organic baking potatoes - scrubbed, peeled and quartered
- 2 Tbsp butter
- 2 Tbsp olive oil (EVOO)
- 1 onion (finely chopped)
- 4 cloves garlic - pressed or finely chopped
- 1 cup whole milk
- 1 quart vegetable or chicken broth
- 1 Tbso dried Oregano
- Pepper to taste
- Sea Salt
- 2 tsp dried Thyme
- 1 can (14 ounce) or artichoke hearts - drained and chopped
- 16 ounces of frozen or fresh spinach
- 2 cups diced or shredded cooked chicken
- 1 cup grated Parmesan cheese
- Shredded cheese for garnish (Parmesan, mozzarella or colby jack are all great)
Directions:
- Put the potatoes in a large pot of cold water. Salt the water and bring to a boil. Lower the heat and simmer until fork-tender (about 15-20 minutes). Drain the potatoes and set aside.
- Back in the pot, melt the butter into the EVOO over medium heat. Add the onion and garlic and cook until soft (about 5-7 minutes). Add the boiled potatoes and milk and use the back of your spoon to mash together.
- Season with oregano, pepper, salt and thyme. Add chicken broth and bring to a low simmer. Stir in artichokes, spinach and chicken. Cook until heated through, stirring throughout. Stir in Parmesan.
- Garnish with cheese on top and serve with crusty bread.
