If you love spinach and artichokes, this is the perfect soup for you. The creamy base is packed with veggies and shredded chicken, which soaks up the broth while adding a boost of protein. Frozen artichoke hearts have less sodium than canned, but canned can be used in their place. Just be sure to give them a good rinse before adding them to the slow cooker.
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
Directions
- Add 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 an instant-read thermometer inserted in the thickest portion of chicken registers 165°F, about 4 hours on High or 6 to 7 hours on Low. Transfer the chicken to a cutting board; shred, using 2 forks.
- Whisk cream and flour together in a small bowl until smooth; stir into the soup. Stir in mozzarella, spinach and the shredded chicken. Cover and cook on High until the soup is thickened and the spinach is wilted, about 15 minutes; stir.
- Divide the soup among 8 shallow bowls. Sprinkle with parsley and chives.