Creamy Chicken Chowder with Artichoke & Spinach

Ingredients:

• 1 yellow onion
• 1 lemon
• ¾ oz of Parmesan
• 14 oz of can artichokes
• 2 chicken broth concentrate
• 2 (1 oz) cream cheese
• ½ pkg ready to heat chicken
• 3 oz of baby spinach
• ¼ oz of fresh chives
• 1 ciabatta roll
• olive oil
• ¼ c all-purpose flour
• 1 cup milk (optional)
• kosher salt & ground pepper

Instructions:

1. Finely chop onion. Finely grate all of the lemon zest and squeeze 1 tablespoon lemon juice, keeping separate. Cut remaining lemon into wedges. Finely grate Parmesan. Drain artichokes. In a medium pot, heat 3 tablespoons oil over medium heat. Add onions and a pinch of salt. Cook, stirring occasionally, until onions are softened and translucent, 6-8 minutes.
2. Stir in ¼ cup flour; cook, stirring often, for 1 minute. Gradually add 3 cups water, whisking constantly to prevent lumps (alternatively, for a richer chowder, use 2 cups water and 1 cup milk). Add lemon zest and all of the broth concentrate and cream cheese. Bring to a boil over high heat, whisking, until cream cheese dissolves and soup is slightly thickened.
3. Stir spinach and artichokes into chowder. Lower heat to medium-low; simmer for 5 minutes. Pat chicken dry; break into bite-sized pieces. Stir chicken into soup and simmer until chicken is warmed through, another 2-3 minutes. Stir in Parmesan and lemon juice. Season to taste with salt and pepper.
4. Turn oven to broil with a rack in the top position. Drizzle cut sides of bread with oil. Broil cut side up on top rack until golden-brown and toasted, 2-3 minutes (watch carefully as broilers vary). Thinly slice chives. Divide chowder between bowls. Sprinkle with chives and a drizzle of oil, if desired. Serve with toasted bread and lemon wedges. Enjoy!
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Original URL: https://marleyspoon.com/menu/234764-creamy-chicken-chowder-with-artichoke-spinach

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