Spinach and Artichoke Chicken Soup

 Ingredients

• 10 oz. frozen spinach
• 2 tbsp olive oil
• 1 (4 oz.) yellow onion, finely chopped
• 2 garlic cloves, finely chopped
• 14 oz. (1¾ cups) cream cheese
• 4 cups chicken stock
• 14 oz. canned artichokes, roughly chopped
• 8-10 chicken tenderloins cooked
  
• Salt and pepper to taste

Garnish

• 1 cup Parmesan cheese flakes
• 2 tbsp fresh parsley, chopped
• salt and ground black pepper

 

Instructions

1. Remove the spinach from the freezer and set aside in a strainer in the sink to thaw. Leave to drain until you are ready to use it.
2. Heat the olive oil in a heavy pot over medium-high heat and then add the onion and garlic, sautéing until they are translucent and fragrant.
3. Add the cream cheese and lower the heat to medium, stirring until the cheese has melted down.
4. Squeeze the excess moisture from the spinach and add to the pot.  Add the chicken stock one cup at a time, stirring each addition until well  combined. Lastly, add the chopped artichoke hearts and stir thoroughly.
5. Return to high heat until just boiling then reduce heat to a simmer for 10 minutes. Taste and season accordingly. Add chicken last to maintain its tenderness.
   
6. Garnish with Parmesan flakes, a pinch of salt, black pepper, and chopped parsley.