Creamy Chicken, Spinach and Artichoke Soup
Description
This is a wonderful soup that will warm you up on a cold day. You can make it vegetarian easily by using vegetable broth and leaving out the chicken. It will still be delicious.
Ingredients
olive oil
9 oz. bag baby spinach, chopped
2 c. artichoke hearts
1 c. diced onion
4-5 cloves minced garlic
3 cans white beans, pureed in the blender
4 oz. cream cheese
2 c. vegetable or chicken broth/stock
1 t. salt
1/2- 1 t. pepper
3 T. fresh sage, optional
2 c. cooked, shredded chicken
Parmesan cheese, for garnish
Directions
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Saute the onion, garlic, spinach and artichoke hearts on medium-high heat in a little olive oil.
Meanwhile, rinse and drain the bean, if desired and then puree them in the blender or by using an immersion blender.
Add the sauteed vegetables, the pureed beans and remaining ingredients to a stock pot. Cook on medium-low heat for 20 minutes.
Serve warm. Top with Parmesan cheese, if desired.
**A slow cooker could be used on low 4-6 hours.