Chicken Spinach and Artichoke Noodle Soup Bowl
With all the flavors of a classic spinach and artichoke dip, this hearty soup is tangy, rich and creamy.
Ingredients
- 6 oz No Yolks® Broad
- 2 Tbsp olive oil
- 1 onion, diced
- 1 rib celery, diced
- 4 cloves garlic, minced
- 6 cups reduced sodium chicken broth
- 1/2 cup 35% heavy cream
- 8 oz brick style cream cheese, room temperature and cut into cubes
- 1 cup shredded rotisserie chicken
- 1 jar (12 oz.) chopped marinated artichoke hearts, drained
- 5 oz baby spinach
- 1 tsp lemon zest
- 1/4 cup lemon juice
- 1/2 cup mozzarella, shredded
- 1/2 cup Parmesan, grated
Directions
- 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.
- Stir in broth and 1 cup water; bring to a boil. Reduce heat to medium. Whisk in cream and cream cheese until smooth.
- 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.
- Remove from heat and stir in mozzarella and Parmesan cheese.
![No Yolks - Bottom - Light Tan Wave [Desktop]](https://www.noyolks.com/staging/wp-content/uploads/2026/03/No-Yolks-Bottom-Light-Tan-Wave-Desktop.svg "No Yolks - Bottom - Light Tan Wave [Desktop]")
