Spinach Artichoke Chicken Soup is the best tasting 30 minute meal and it’s made up of kitchen staples! This recipe is the ultimate quick dinner recipe!
I have a confession to make to you. Last year I got busy. (No, that’s not the confession, have patience, I’ll get there.) I was busy with the house and work. Keep in mind that part of my job is to cook, so my confession is even more embarrassing. Here it goes. We ate dinner out a lot last year. I think there may have even been some weeks where we ate out every single night. I love to go out but not that often. I was busy and wasn’t planning and fell back on ordering pizza or going to grab Mexican way too often! (Although, part of me thinks you can’t have Mexican food enough!) With the new year I was making changes and getting control of my life like every other person and decided to get control of dinner. There was no way I was going to be less busy, I still own my own business, have a house built in the 70’s that needs love and two boys in elementary. So, if I was going to be successful I needed to stock up on things that I could pull together at the last minute to make dinner. I made a list of pantry staples to keep on hand that could be used to make a dinner in no time and be more nutritious than grabbing fast food all the time.
I thought about what I needed to make some of our family favorite dinners. We eat chicken a lot. So when I make up a batch of Busy Weeknight Chicken I make extra so I can throw it into other dishes throughout the week. I also made a list of fruits and vegetables that I wanted to keep stocked in my pantry. I love being able to grab cans to whip up a dinner. With canned veggies there is so much less prep to worry about. Just open the can, drain and pour. Did you know that February is National Canned Food Month? I had no idea until Albertson’s approached me to help get the word out. I was super excited because it totally went with my strategy for eating at home more this year, even on the busy nights!
I actually came up with Spinach Artichoke Chicken Soup the other night at dinner time when I hadn’t thought about dinner until dinner time! I looked at the clock on the computer and realized that not only did I not know what I was going to make for dinner but it was in fact time to eat! I needed something that I could make fast that would taste great. We had some leftover rotisserie chicken from the night before and I grabbed some of the cans from my pantry!
Spinach Artichoke Dip is a huge favorite in our house! I’ve loved it since the late 90’s when it was all the rage and it’s never left the seen. It’s a staple at parties and it’s always the dip that’s gone first! I knew that making a soup that used these same flavors would be a no brainer. When we all sat down to eat (only 30 minutes later) my husband couldn’t believe I had just thrown it together with what we had on hand. Spinach Artichoke Chicken Soup is totally a new dinner time staple!
I’m so glad that we’ve made the change to eat at home more and found a strategy to actually make that happen! Life is super crazy and I don’t see it slowing down any time soon, but I want to be feeding my family food that I made, that we can all enjoy around the table together. I’m telling all my friends now to hop on board the canned food bandwagon. It’s like discovering a super hero ability to make dinner super fast and super affordable! Save yourself time at dinner and head to Albertson’s to pick up a stock of canned fruits and vegetables! I’m telling you that you’ll find yourself saving money and time at dinner!
- 2 tbsp olive oil
- 1 cup onion, chopped
- 1 cup celery, chopped
- 4 garlic, cloves, minced
- 7 oz can Signature Kitchens sliced mushrooms, drained
- 13.75 oz can Signature Kitchens Quartered Artichokes, drained and chopped
- 1 tbsp flour
- 8 oz. cream cheese, softened
- 14 oz can Signature Kitchens Cut Leaf Spinach, drained and squeezed
- 4 cups chicken broth
- 1 cup milk
- 1/2 cup freshly shredded Parmesan cheese,
- 2 cup mozzarella cheese, shredded
- 2 cups cooked chicken, chopped
- salt and pepper to taste
- heat olive oil over medium heat in a large pot
- add in onion and celery and allow to soften about 5 minutes
- stir in garlic and cook for 1 minute
- pour in the sliced mushrooms and chopped artichokes
- sprinkle flour over vegetables and stir, allow to cook for 1-2 minutes
- stir in the cream cheese and allow it to melt and coat all the ingredients
- add in the spinach and combine
- pour in the chicken broth, milk, Parmesan cheese and mozzarella cheese
- add in the chicken and season with salt and pepper to taste
- bring to a boil and allow to simmer for 10-15 minutes
This is a sponsored conversation written by me on behalf of Albertsons . The opinions and text are all mine.