Spinach-Artichoke Chicken Stew

Makes 6 servings | Gluten free 

Step 1

2 Tbsp butter
1 large yellow onion, diced
Salt and pepper
4 large celery stalks, chopped
6-8 garlic cloves, minced (2 Tbsp minced garlic)

Step 2

1½-2 quarts chicken stock or bone broth (less if you prefer a thicker stew)
2 lbs. boneless, skinless, chicken thighs (may cut into bite-size pieces or keep whole for shredded chicken)
1 lemon, juiced
1 tsp red-pepper flakes

Step 3

16 oz. spinach, fresh or frozen
2-14 oz. cans artichoke hearts, drained and quartered
2-15.5 oz. cans cannellini beans, rinsed and drained

Step 4

6 oz. cream cheese
½ c. fresh dill, chopped
6 scallions, sliced (for garnish)

Directions:

1. In a stock pot or Dutch oven over medium heat, melt butter. Add the onion and cook until soft and translucent, about 5 minutes. Add the celery and cook until soft, about 5 minutes. Stir in the garlic.
2. Pour in the chicken stock or bone broth and bring to a simmer. Add chicken thighs, lemon juice, and red pepper flakes. Season with salt and pepper to taste (about ½ teaspoon each). Mix well and bring to a boil.
3. Reduce heat to a simmer and continue to cook uncovered for 20 minutes.
4. Add the spinach, artichoke hearts, and cannellini beans to the pot. Increase the heat to maintain a simmer and wilt the spinach. Continue to simmer until chicken is tender, about 15 minutes.
5. Add the cream cheese (cut into 4-6 segments to help it melt into the soup). Stir until evenly combined. Add the dill. Use two forks to shred the chicken thighs (bite-size pieces can be left as-is). Taste and season with additional salt and pepper if needed.
6. Divide soup among 6 bowls, topping with scallions.