When a staple dip becomes a soup, well, you can’t get much better than that! Not-The-Dip Soup starts with plump chicken breasts cooked in a perfectly seasoned chicken broth, then adds in tangy artichoke hearts, garden-fresh spinach, and, of course, creamy mozzarella and sharp parmesan, to make a perfect replica of artichoke dip in a soup! Not-The-Dip Soup is a brilliant way to make a delicious meal, and you won’t just want to take a dip in it; you’ll want to dive in headfirst!
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1/2 yellow onion, chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 6 cups chicken broth
- 1/2 lemon, juiced
- kosher salt, to taste
- freshly ground black pepper, to taste
- 3 large chicken breasts, boneless and skinless
- 1 (14-ounce) can artichoke hearts, drained and quartered
- 1 cup mozzarella, shredded
- 1 cup parmesan cheese, freshly grated, plus more, to taste, for garnish
- 2 tablespoons heavy cream, optional
- 4 cups spinach
- fresh parsley, optional, to taste, chopped, for garnish
Directions
Step 1 –In a large pot over medium heat, heat the olive oil.
Step 2 –Add the onion and the celery to the heated olive oil and cook, while stirring frequently, until softened, about 6 minutes.
Step 3 –Add the garlic and the red pepper flakes to the onion mixture and cook, while stirring frequently, until fragrant, about 1 minute.
Step 4 –Add the chicken broth, the lemon juice, the kosher salt, and the black pepper to the onion mixture and stir to combine.
Step 5 –Bring the soup mixture to a boil.
Step 6 –Add the chicken breasts to the soup mixture and lower the stovetop heat to medium-low.
Step 7 –Let the chicken simmer until it reaches an internal temperature of 165 degrees F, about 10-12 minutes.
Step 8 –Transfer the chicken from the pot to a cutting board and shred it with two forks.
Step 9 –Transfer the shredded chicken back into the pot
Step 10 –Add the artichoke hearts, the mozzarella cheese, 1 cup of the parmesan cheese, and the heavy cream and cook, while stirring occasionally, until the cheeses are melted and the artichoke hearts are tender.
Step 11 –Add the spinach to the soup mixture and stir to combine.
Step 12 –Serve the soup in bowls sprinkled with the parsley and the extra parmesan cheese.
