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Spinach Artichoke Dip Soup

A creamy, cheesy delight with a unique twist on a beloved classic: Spinach Artichoke Dip Soup with Chicken, a bowl of pure comfort that combines the decadent flavors of spinach artichoke dip with the heartiness of chicken soup.

Recipe Video Here!

Creamy Spinach Artichoke Dip Soup with chicken combines the essence of two beloved classics into a single, unforgettable dish. It's a hearty creation that merges the comfort of chicken soup with the rich, cheesy elegance of spinach artichoke dip. With every spoonful, you'll delight in the creamy, savory goodness that only this soup can provide. Whether you seek ultimate comfort food or aim to impress your guests, this recipe is your ticket to culinary excellence.

This soup can be made gluten free by skipping the roux step and thickening the soup with a cornstarch slurry at the end. A corn start flurry is equal parts cornstarch and cold water; when added to a hot soup it thickens right up! You can also make this soup vegetarian by leaving the chicken out.

Making sure the cheeses are at room temperature will help when they're melting into the soup. If cold cheese goes into the hot soup it can seize and may not melt down nicely. I leave my cheese out on the counter for an hour before I start my soup!

Spinach Artichoke Dip Soup Recipe

Serves 6-8 in 45 minutes!


  • 2 pounds chicken thighs (about 6-8 thighs)

  • 1 onion, diced

  • 4 cloves garlic, minced

  • 2 (14 oz) cans of artichoke hearts in water, chopped

  • 6 cups chicken or vegetable stock

  • 2 cups half and half

  • 2 tablespoons butter

  • 2 tablespoons flour

  • 8 ounces cream cheese, at room temperature

  • 8 ounces whole milk mozzarella, at room temperature

  • 4 ounces parmigiana reggiano, grated

  • 1 (5 ounce) carton of baby spinach

  • Salt & Pepper, to taste

  • More mozzarella and parmesan, to garnish


  1. Start by sautéing the chicken thighs, seasoned with salt and pepper, in your soup pot, until golden brown. Set them aside to cool and then chop into small pieces.

  2. Sweat onions in the chicken drippings until soft, scraping the brown frond on the bottom of the pan.

  3. Add garlic, butter, and flour; stir well for one minute to make a roux.

  4. Add chicken stock, artichokes, and chicken, bring to a simmer and once it starts to thicken, add the half & half.

  5. Simmer the soup for 10 minutes uncovered and then add the cheeses.

  6. Once the cheeses are all melted into the soup and it's as thick as you want it, about 10-15 minutes, add the baby spinach.

  7. Plate the soup in a crock or oven safe bowl and top with more mozzarella and parmesan cheese; place under broiler for 3-4 minutes until the cheese is melted and browned on top.

And that's it! This soup tastes EXACTLY like spinach artichoke dip! I add chicken so there's good, healthy protein and it can be a complete meal but you can always leave the chicken out and just indulge in a delicious spinach artichoke soup. It's your excuse to eat an entire bowl of spinach artichoke dip, basically.

I hope you love this recipe as much as my husband and I do! If you try it feel free to let me know how it worked for you; you can tag me in stories and posts or DM me on Instagram and TikTok @LizaHomesteads!


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