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Old 10-19-2012, 07:17 PM   #136
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Join Date: Jan 2006
Location: Southern California
Posts: 10,758

S/C/G: 173/in progress/140ish

Height: 5'8"

Default Spinach Artichoke Soup

Spinach Artichoke Soup

6 to 8 servings (about 1.5 c/serving)


1/2 c. diced onions
3 garlic cloves minced
2 tbsp olive oil
2 cups shredded cooked chicken (I used a rotisserie chicken)
1 can artichoke hearts in water, drained and roughly chopped
1/4 cup all-purpose flour
1⁄2 cup dry white wine
32oz chicken broth (I used fat free, reduced sodium)
1 12oz can evaporated milk (I used fat free)
8oz fresh spinach, roughly chopped
2/3 cup grated Parmesan
Salt and black pepper to taste
1/2 block (4 oz) of cream cheese (optional) (I used fat free)

To make

Sauté onions and garlic in oil in a large soup pot over medium heat until onions are soft, about 3-4 minutes.
Add artichokes; sauté 2 minutes
Stir in flour and cook for 2 minutes, stirring continually
Deglaze pot with wine and simmer until nearly evaporated, scraping any bits from the bottom of the pot.
Stir in broth and chicken and bring to a boil.
Reduce heat to low, add the milk, spinach and Parmesan, and stir until spinach wilts taking care not to boil soup. Add cream cheese and stir until fully melted...if you want a lighter soup, you can leave the cream cheese out.
Season soup with salt and pepper to taste before serving.

Calories are about 1735 for the whole batch, so 217 per serving (if 8 servings). If you want larger servings (6 servings) you still won't break the bank at about 290 per serving.

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