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5 from 1 vote

Chicken, Artichoke & Spinach Soup Recipe

From The Smart Shopper Diabetes Cookbook www.cookincanuck.com
Prep Time12 mins
Cook Time45 mins
Total Time57 mins
Course: Soups
Cuisine: American
Keyword: Poultry Recipes
Servings: 12 Servings
Calories: 145kcal
Author: Dara Michalski | Cookin' Canuck

Ingredients

  • 1 tablespoon olive oil
  • 1 medium onion chopped
  • 3 garlic cloves minced
  • 3/4 pound fresh or frozen chicken breasts thawed and patted dry, cut into 1/2-inch cubes
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/4 teaspoon crushed red pepper flakes
  • 1/4 teaspoon Kosher salt
  • 1/4 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

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