This Chicken Spinach Artichoke Soup is a bowl of comfort reimagined. Rich, velvety, and brimming with flavor, it brings all the creamy goodness of your favorite dip into a warm and satisfying meal. With tender chicken, vibrant greens, and briny artichokes, it’s hearty without feeling heavy—perfect for any time you’re craving something wholesome and deeply flavorful.
Ingredient Breakdown
At the core of this recipe is a fragrant and flavorful base built from ghee or avocado oil, chopped onion, and garlic. These aromatic ingredients form the foundation of the soup, creating warmth and complexity right from the start. A quick sauté brings out their sweetness and sets the tone for the rest of the dish.
The creamy texture is achieved with a thoughtful combination of chicken bone broth and full-fat coconut milk or cream. Tapioca or arrowroot flour replaces traditional roux ingredients, offering a silky finish and a gentle thickening effect that doesn’t weigh down the soup.
The heart of the dish comes from cooked, shredded chicken, which adds substance and savory depth. Stone ground mustard, nutritional yeast, and a splash of lemon juice brighten the broth with subtle tang and umami, cutting through the richness with well-balanced flavor.
Then come the signature ingredients: chopped baby spinach and artichoke hearts. The spinach lends color and freshness while the artichokes provide a gentle bite and a unique earthiness that makes each spoonful exciting.
Step-by-Step Cooking Instructions
Begin by warming your oil of choice in a stock pot over medium heat. Once it begins to shimmer, add the chopped onion and stir gently to coat. Let it cook until soft and fragrant, about 2 to 3 minutes, before adding the garlic and seasoning with sea salt and black pepper. Stir frequently to avoid browning.
Next, sprinkle in the tapioca or arrowroot flour and stir to coat the aromatics. Slowly stream in the broth, whisking constantly to avoid clumps. Keep stirring as the soup begins to thicken into a glossy, cohesive base.
Lower the heat to a simmer and stir in the shredded chicken, coconut milk, nutritional yeast (if using), stone ground mustard, and a squeeze of fresh lemon juice. Raise the heat just slightly and let the soup simmer gently for another 3 to 5 minutes, allowing the flavors to meld together into a rich, creamy broth.
Add the spinach gradually, folding it in by handfuls so it wilts evenly without overcrowding the pot. Once the greens are tender, stir in the chopped artichoke hearts and let the soup simmer for a final 2 to 5 minutes. Adjust salt and pepper to taste, then ladle into bowls and serve piping hot.
Recipe Tips
Use pre-cooked rotisserie chicken for quicker prep:
It saves time and infuses the soup with extra savory depth.
Ensure tapioca or arrowroot flour is well combined to avoid lumps:
Stir it evenly into the onions and garlic before adding broth to create a smooth base.
Stir coconut milk thoroughly before measuring for even consistency:
Coconut milk can separate in the can, so mix it well to ensure even creaminess in the soup.
Add spinach in handfuls to avoid overcrowding the pot:
Let each batch wilt before adding more for a balanced texture throughout.
Let the soup rest for a few minutes before serving for deeper flavor:
A short rest helps everything settle and gives the broth a chance to fully round out.
What to Serve With This Recipe
A thick slice of toasted sourdough or your favorite gluten-free bread is perfect for soaking up every spoonful of the luscious broth. Serve alongside a cool, crisp cucumber and avocado salad dressed with lemon juice or vinaigrette to balance the richness. Roasted sweet potatoes or root vegetables make a warm and filling side dish. For a finishing touch, add a drizzle of lemon juice or scatter fresh herbs like thyme or parsley just before serving.
Creative Variations
Add mushrooms or leeks during the sauté for an extra layer of earthy depth. Swap the spinach for kale or Swiss chard if you’re looking for a more robust green. Blend part of the soup with an immersion blender for a thicker, creamier consistency, leaving some chunks intact for texture. For a heartier bowl, stir in cooked rice or quinoa just before serving to make it even more filling.
Frequently Asked Questions
Can I use frozen spinach instead of fresh?
Yes, just make sure to thaw and drain it well before adding to avoid excess moisture.
Is there a substitute for coconut milk?
You can use heavy cream or cashew cream if you’re not avoiding dairy or coconut.
Can this soup be made ahead of time?
Absolutely. It reheats well and the flavors deepen as it sits.
How do I store and reheat leftovers?
Store in an airtight container in the fridge for up to 3 days. Reheat gently over low heat, stirring occasionally.
What’s a good vegetarian alternative to the chicken?
Use white beans, chickpeas, or firm tofu for a satisfying meat-free version.
This Chicken Spinach Artichoke Soup is a creamy, comforting creation that combines the best elements of a classic dip with the soul of a homemade soup. It’s flavorful, nourishing, and versatile—perfect for warming up on cool evenings or impressing guests with something both familiar and exciting. Each spoonful is layered with texture, from the tender greens to the hearty chicken and velvety broth, offering a satisfying meal you’ll want to make again and again.
Ingredients
3 tablespoons ghee or avocado oil
1 medium onion, finely chopped
4 cloves garlic, minced
3 tablespoons tapioca flour or arrowroot flour
3 1/2 cups chicken bone broth or regular chicken broth
3/4 cup full-fat coconut milk or coconut cream
2–3 cups cooked, shredded chicken
1 14-ounce can artichoke hearts, drained and chopped
4–5 ounces fresh baby spinach, roughly chopped
2 tablespoons nutritional yeast (optional, for added depth)
1 1/2 teaspoons stone ground mustard
Juice of half a lemon
Sea salt and freshly ground black pepper, to taste
Instructions
Before starting, ensure all ingredients are measured and prepped for seamless cooking.
Place a large stock pot over medium heat and add the ghee or avocado oil. Once shimmering, toss in the chopped onion and stir to coat. Sauté for about 2 to 3 minutes, until the onion softens and becomes fragrant. Add in the minced garlic, sprinkle with sea salt and black pepper, and cook for another minute until aromatic.
Sprinkle the tapioca or arrowroot flour over the mixture and stir well to combine. Slowly pour in the chicken broth, stirring constantly to avoid clumps. Bring the mixture to a boil, continuing to stir as it thickens to a silky consistency.
Reduce the heat to a gentle simmer. Stir in the shredded chicken, coconut milk, nutritional yeast (if using), stone ground mustard, and a squeeze of fresh lemon juice. Raise the heat slightly and allow the mixture to simmer for 3 to 5 minutes, letting the flavors meld.
Fold in the chopped spinach in batches, allowing it to wilt before adding more. Once the spinach is incorporated, add the chopped artichoke hearts and let the soup simmer for another 2 to 5 minutes, giving time for the flavors to harmonize. Taste and adjust the seasoning with additional salt and pepper if needed.
Ladle into bowls and serve piping hot.
Chicken Spinach Artichoke Soup Recipe
Ingredients
- 3 tablespoons ghee or avocado oil
- 1 medium onion finely chopped
- 4 cloves garlic minced
- 3 tablespoons tapioca flour or arrowroot flour
- 3 1/2 cups chicken bone broth or regular chicken broth
- 3/4 cup full-fat coconut milk or coconut cream
- 2 –3 cups cooked shredded chicken
- 1 14- ounce can artichoke hearts drained and chopped
- 4 –5 ounces fresh baby spinach roughly chopped
- 2 tablespoons nutritional yeast optional, for added depth
- 1 1/2 teaspoons stone ground mustard
- Juice of half a lemon
- Sea salt and freshly ground black pepper to taste
Instructions
- Before starting, ensure all ingredients are measured and prepped for seamless cooking.
- Place a large stock pot over medium heat and add the ghee or avocado oil. Once shimmering, toss in the chopped onion and stir to coat. Sauté for about 2 to 3 minutes, until the onion softens and becomes fragrant. Add in the minced garlic, sprinkle with sea salt and black pepper, and cook for another minute until aromatic.
- Sprinkle the tapioca or arrowroot flour over the mixture and stir well to combine. Slowly pour in the chicken broth, stirring constantly to avoid clumps. Bring the mixture to a boil, continuing to stir as it thickens to a silky consistency.
- Reduce the heat to a gentle simmer. Stir in the shredded chicken, coconut milk, nutritional yeast (if using), stone ground mustard, and a squeeze of fresh lemon juice. Raise the heat slightly and allow the mixture to simmer for 3 to 5 minutes, letting the flavors meld.
- Fold in the chopped spinach in batches, allowing it to wilt before adding more. Once the spinach is incorporated, add the chopped artichoke hearts and let the soup simmer for another 2 to 5 minutes, giving time for the flavors to harmonize. Taste and adjust the seasoning with additional salt and pepper if needed.
- Ladle into bowls and serve piping hot.
