The Scoop
Not-The-Dip Soup transforms a classic dip into a comforting, cheesy meal.
Years ago, after the dust had settled from moving into my first real office, I found myself needing a comforting lunch that didn't remind me of the hustle and bustle outside. This was right around the time artichokes started appearing in grocery stores, and being a lover of anything cheese-laden, I decided to throw them into a soup. I had a vision, perhaps a bit rebellious, to transform the classic spinach-artichoke dip into something that could be slurped with a spoon. That's how Not-The-Dip Soup was born from a half-chopped lemon rolling around my fridge and a can of artichoke hearts I'd planned to use for a Sunday social—but life had other plans.
One bright afternoon, just before the deadline rush, I found solace by simmering chicken broth with garlic and red pepper flakes, letting the aroma fill my little corner of the world. A tip? Always let the chicken reach that golden 165-degree mark to prevent a rubbery texture. The real magic happens when a generous handful of spinach wilts down into the broth, giving it body and soul. Each spoonful of gooey mozzarella and freshly grated parmesan was my secret weapon against mundane lunch meetings.
Next time you're looking for an escape, let your kitchen be the canvas and this soup the brush. Use extra heavy cream if you're feeling indulgent, or skip it for a lighter alternative. Serve it with a sprinkle of parsley or a dash of leftover parmesan to elevate those flavors. What began as a simple craving has become a staple—one that reminds me of life’s little leaps, comforting and familiar, yet always exciting.
Ingredients
- 1 tablespoon extra-virgin olive oil
- 1/2 yellow onion, chopped
- 2 stalks celery, chopped
- 3 cloves garlic, minced
- 1/2 teaspoon red pepper flakes
- 6 cups chicken broth
- 1/2 lemon, juiced
- kosher salt, to taste
- freshly ground black pepper, to taste
- 3 large chicken breasts, boneless and skinless
- 1 (14-ounce) can artichoke hearts, drained and quartered
- 1 cup mozzarella, shredded
- 1 cup parmesan cheese, freshly grated, plus more, to taste, for garnish
- 2 tablespoons heavy cream, optional
- 4 cups spinach
- fresh parsley, optional, to taste, chopped, for garnish
Directions
- In a large pot over medium heat, heat the olive oil.
- Add the onion and the celery to the heated olive oil and cook, while stirring frequently, until softened, about 6 minutes.
- Add the garlic and the red pepper flakes to the onion mixture and cook, while stirring frequently, until fragrant, about 1 minute.
- Add the chicken broth, the lemon juice, the kosher salt, and the black pepper to the onion mixture and stir to combine.
- Bring the soup mixture to a boil.
- Add the chicken breasts to the soup mixture and lower the stovetop heat to medium-low.
- Let the chicken simmer until it reaches an internal temperature of 165 degrees F, about 10-12 minutes.
- Transfer the chicken from the pot to a cutting board and shred it with two forks.
- Transfer the shredded chicken back into the pot
- Add the artichoke hearts, the mozzarella cheese, 1 cup of the parmesan cheese, and the heavy cream and cook, while stirring occasionally, until the cheeses are melted and the artichoke hearts are tender.
- Add the spinach to the soup mixture and stir to combine.
- Serve the soup in bowls sprinkled with the parsley and the extra parmesan cheese.
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