Chicken Spinach and Artichoke Noodle Soup Bowl

  • Servings: 6
  • Prep: 15 mins
  • Cook Time: 20 mins

With all the flavors of a classic spinach and artichoke dip, this hearty soup is tangy, rich and creamy.


6 ozNo Yolks® Extra Broad
2 Tbspolive oil
1onion, diced
1 ribcelery, diced
4 clovesgarlic, minced
6 cupsreduced sodium chicken broth
1/2 cup35% heavy cream
8 ozbrick style cream cheese, room temperature and cut into cubes
1 cupshredded rotisserie chicken
1 jar(12 oz.) chopped marinated artichoke hearts, drained
5 ozbaby spinach
1 tsplemon zest
1/4 cuplemon juice
1/2 cupmozzarella, shredded
1/2 cupParmesan, grated


  1. Heat oil in Dutch oven or large saucepan set over medium heat. Cook onion, celery and garlic for 3 to 5 minutes or until start to soften.
  2. Stir in broth and 1 cup water; bring to a boil. Reduce heat to medium. Whisk in cream and cream cheese until smooth.
  3. Stir in pasta, chicken and artichokes; cook for 10 minutes or until pasta is tender. Stir in spinach and cook for 1 to 2 minutes or until wilted. Stir in lemon zest and lemon juice.
  4. Remove from heat and stir in mozzarella and Parmesan cheese.


Substitute mozzarella with aged Cheddar cheese if desired.