Recipe Details

Ingredients

• 1 tbsp. 

  extra-virgin olive oil

• 1/2 

  yellow onion, chopped

• 2 

  celery stalks, chopped

• 3 

  cloves garlic, minced

• 1/2 tsp. 

  red pepper flakes

• Kosher salt

• Freshly ground black pepper

• 6 c. 

  chicken broth

• Juice of 1/2 lemon

• 1 1/4 lb. 

  boneless skinless chicken breasts (about 3 large breasts)

• 1 

  (14-oz) can artichoke hearts, drained and quartered

• 1 c. 

  shredded mozzarella

• 1 c. 

  freshly grated parmesan, plus more for garnish

• 2 tbsp. 

  heavy cream (optional)

• 4 c. 

  fresh spinach

• 2 tbsp. 

  freshly chopped parsley, for garnish

Description

1. Step 1In a large pot over medium heat, heat oil. Add onion and celery and cook until soft, 6 minutes. Add garlic and red pepper flakes if using and cook until fragrant, one minute more.Add chicken broth and lemon juice and bring to a boil. 
2. Step 2Add chicken breasts and lower heat. Let simmer until chicken is cooked through, 10 to 12 minutes.
3. Step 3Remove chicken from pot and shred with two forks. Return chicken top pot, then add artichoke hearts, mozzarella, parmesan, and cream if using. Cook, stirring occasionally, until cheeses are melted. Stir in spinach and serve garnished with parsley and more parmesan.