I love a good summer soup. Mostly because soups are so easy to make. And this one is no exception. It is also exceptionally delicious!

This is one of those recipes that I threw together at the end the week because I had a hodge podge of ingredients around and couldn’t deal with more than a one pot dinner. To my surprise, it was so damn good Nick and I polished off the entire pot. I wasn’t suprised that it was yummy – it has some of my favorite ingredients: artichokes, spinach, chicken, lemon. But I was surprised at how addicting it was. 

It’s hearty enough to make you feel like you had a full meal packed with protein, vegetables, and starch. But it’s light enough to not leave you feeling bloated during these warm summer months. It’s cozy, comforting, and buttery but also fresh, light, and herby. Not to mention a hefty amount of parmesan at the end makes it feel decadent without overdoing it. It can be all things! And it truly is! Hence why we downed the entire pot’s worth in one sitting. And didn’t feel bad about it afterward either. 

Enjoy!

INGREDIENTS

Serving Size: 6-8

INSTRUCTIONS

• Roughly chop onion and garlic.
• In a large soup pot, melt butter and add the onion and garlic in.
• Stir for 4-5 minutes until onions become translucent and garlic is fragrant.
• Drain the artichoke hearts and beans then add to pot. Quarter the artichoke hearts if not purchased that way.
• Clean the chicken and add to the pot. 
• Stir in italian seasoning, salt and pepper. 
• Pour broth over everything and bring to a boil. 
• Once boiling, reduce heat to a simmer and cover the pot, propping open slightly to let it breathe. 
• Simmer for 45-60 minutes until the chicken is cooked through and able to shred. 
• Remove the chicken from the soup, shred with a fork, and return to the pot. 
• Stir in spinach and juice of the lemon.
• Top with a healthy handful of parmesan.
• Enjoy!