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    Home » Soups

    Chicken, Artichoke & Spinach Soup Recipe

    Published: Sep 3, 2013 · Modified: Mar 30, 2021 by Dara · This post may contain affiliate links. As an Amazon Associate I earn from qualifying purchases. · 23 Comments

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    Ease into fall with this healthy, but richly flavored Chicken, Artichoke & Spinach Soup. Thanks to the American Diabetes Association for sponsoring this post and helping me to share this recipe with you.
    Chicken, Artichoke & Spinach Soup Recipe | cookincanuck.com #soup #chicken

    “Is this healthy, Mum?” That’s the question that my boys started to ask me over the past couple of months. And, surprisingly, the answer they are hoping for is, “Yes.” That makes me break into a happy dance (“Ugh, Mum. Stop. That’s embarrassing!”) Perhaps it is because they see my husband and I eating well and running hard. Perhaps it is because they both want to get an edge in their chosen sports, soccer and Kung-fu.

    While these are both good reasons, I find myself hoping for something different. I am hoping that they want to eat healthfully simply because it makes them feel good…full of energy and inspired to move their bodies.

    Of course, eating “healthy” meals means different things to different people. While my husband and I are aware of calories, saturated fat content, and sugar, fiber and protein grams, we try to focus on the importance of “minimally processed foods” with our kids.

    For those who deal with diabetes on a daily basis, “minimally processed” is key to maintaining recommended blood sugar levels. They have to consider carbohydrate levels with every meal. I have watched several good friends and loved ones living with diabetes. It’s not easy, and it can be all-consuming.

    When I found out that Kitchen PLAY was looking for bloggers to be a part of the American Diabetes Association's (ADA) 30 Days of Family Health, I was excited to cook some recipes from some of the ADA’s recommended cookbooks.

    3D Smart Shopper

    The first book in this series is The Smart Shopper Diabetes Cookbook by Robyn Webb, MS. I was in the mood for soup, so immediately zeroed in on the Chicken, Artichoke & Spinach Soup. That being said, I had a tough time choosing between that recipe and some of the others, such as Aromatic Indian Style Pea Soup, Chicken Thighs in Apricot Port Mustard Glaze and Pesto Couscous and Chickpeas.

    All of these recipes use REAL ingredients, those that are minimally processed. I think my boys will approve.

    The recipe:

    Heat the oil in a large saucepan over medium heat. Add the onion and garlic and sauté for 6–7 minutes.

    Add in chicken, oregano, basil, crushed red pepper, salt, and ground black pepper and sauté for about 5 minutes.

    Chicken, Artichoke & Spinach Soup Recipe | cookincanuck.com #soup #chicken

    Add in the broth, corn, artichoke hearts, and tomatoes and bring to a boil. Lower the heat, simmer, uncovered, for 20 minutes.

    Chicken, Artichoke & Spinach Soup Recipe | cookincanuck.com #soup #chicken

    Break up the frozen spinach into small pieces and add to the soup. Simmer 5 minutes until heated through.

    Chicken, Artichoke & Spinach Soup Recipe | cookincanuck.com #soup #chicken

    Add in the lemon juice and remove from the heat. Serve.

    Chicken, Artichoke & Spinach Soup Recipe

    From The Smart Shopper Diabetes Cookbook www.cookincanuck.com
    5 from 1 vote
    Print Pin Rate
    Course: Soups
    Cuisine: American
    Keyword: Poultry Recipes
    Prep Time: 12 minutes
    Cook Time: 45 minutes
    Total Time: 57 minutes
    Servings: 12 Servings
    Calories: 145kcal
    Author: Dara Michalski | Cookin' Canuck

    Ingredients

    • 1 tablespoon olive oil
    • 1 medium onion chopped
    • 3 garlic cloves minced
    • ¾ pound fresh or frozen chicken breasts thawed and patted dry, cut into ½-inch cubes
    • 1 teaspoon dried oregano
    • 1 teaspoon dried basil
    • ¼ teaspoon crushed red pepper flakes
    • ¼ teaspoon Kosher salt
    • ¼ teaspoon freshly ground black pepper
    • 5 cups low-fat reduced-sodium chicken broth
    • 8 ounces frozen yellow corn
    • 8 ounces frozen artichoke hearts thawed and coarsely chopped
    • 1 14.5 ounce can no-salt-added diced tomatoes
    • 1 10 ounce frozen chopped spinach, package slightly thawed
    • 1 tablespoon fresh lemon juice
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    Instructions

    • Heat the oil in a large saucepan over medium heat. Add the onion and garlic and sauté for 6–7 minutes. Add in chicken, oregano, basil, crushed red pepper, salt, and ground black pepper and sauté for about 5 minutes.
    • Add in the broth, corn, artichoke hearts, and tomatoes and bring to a boil. Lower the heat, simmer, uncovered, for 20 minutes.
    • Break up the frozen spinach into small pieces and add to the soup. Simmer 5 minutes until heated through. Add in the lemon juice and remove from the heat.

    Notes

    WW (Old Points) 1 / WW (Points+) 2

    Nutrition

    Serving: 1Cup | Calories: 145kcal | Carbohydrates: 19g | Protein: 10g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 18mg | Sodium: 546mg | Potassium: 404mg | Fiber: 4g | Sugar: 2g | Vitamin A: 2860IU | Vitamin C: 7.3mg | Calcium: 59mg | Iron: 1.8mg
    Tried this recipe?If you make this recipe, I'd love to see it on Instagram! Just use the hashtag #COOKINCANUCK and I'll be sure to find it.

    Disclosure: I am a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for me to earn fees by linking to Amazon.com and affiliated sites.

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      Reader Interactions

      Comments

      1. Marilee

        October 11, 2013 at 8:46 am

        Why wouldn't you use fresh spinach?

        Reply
        • Dara (Cookin' Canuck)

          October 12, 2013 at 10:52 pm

          Marilee, you could certainly use fresh spinach. As I mentioned, I was cooking directly from an American Diabetes Association cookbook, and I believe the offer was trying to make the recipe accessible for people who are less inclined to keep fresh veggies in their fridge. Frozen spinach is something you can keep tucked away in your freezer, and it's still packed with vitamin and minerals.

          Reply
      2. lul

        October 06, 2013 at 10:52 am

        5 stars
        this was outstanding..Im on a low carb diet!! I made it last night and its even better today..I did a shortcut and used rotisserie chicken from grocery store..really good comfort food..taking some to my sister in a few

        Reply
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      I'm Dara, a Canadian living in the U.S. and sharing my favorite healthy recipes. My cooking motto is that healthy eating never needs to be boring!

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