Creamy Spinach-Artichoke Chicken Stew Recipe (2024)

Even though I am serving only one person, I made this exactly according to the recipe, only using fresh spinach instead of frozen. I found that the dill overwhelmed the dish, and I couldn't taste the vegetables, although the chicken flavor came through reasonably well. Fast forward two days, after all those leftovers had sat in the fridge. The dill had mellowed and the chicken, spinach, and artichoke flavors had married beautifully. This is a keeper, but make it a couple of days early.

I modified this partly out of necessity to use up some ingredients i had on hand and it turned out fantastic:Frozen artichoke hearts not jarredFresh spinach not frozenBurrata not cream cheese (1.5 cups)Fresh Basil not DillBone broth not stockSlightly more white wineA dash of red pepper flakesEveryone loved it:)

Next time I will add a Parmesan rind to the stew. Could use the background flavor.

If I saw the word "stalk," I would know what she was talking about (and so would just about everyone else, imo). As you noted, this is commonly used in many recipes so why make a big deal out of it?

Hello fellow cooks. What are you doing right? Actually, it doesn't matter, stop whatever you are doing and make this soup! I would like to argue that this soup is the BEST recipe on this website!! I followed the directions exactly and it is beyond words good!! Please do yourself a favor and make this soon. You won't regret it.

Made the stovetop version and my family loved it! I only had canned artichokes so I marinated my canned artichokes in a little olive oil, lemon juice, oregano, basil and fresh pepper while I prepared the stew. Added most of the dill as a garnish since not everyone in my house loves dill, but otherwise followed the recipe. Very good and easy! Will make it again!

I used leeks instead of celery, sour cream instead of cream cheese, half the amount of chicken and I added a big head of broccoli. Heaven

I have made this now 3 times. Good with both marinated and water packed artichokes. The only suggestion I have is to brown the chicken thighs to render some of the fat and add that extra layer of flavor the fond provides.No left overs x 3, a keeper!

Surely she meant 3 ribs of celery and not 3 stalks! 3 stalks would have filled up the entire pot. This is a common error seen in many of today’s recipes. A stalk and a rib are NOT the same thing.

made the stovetop version last night. Used creme fraiche instead of cream cheese, a little less dill. Added in frozen peas and small red potatoes. It was quite good and comfort food for a cold Sunday night.

Can I use frozen kale I bought during the Covid apocalypse shopping? I'm going to say yes I can

I made this as written and served over rice. Everyone liked it, however it tasted way, way better two days later (which was an unanimous opinion).

We loved this. It’s full of flavor. I used sour cream instead of cream cheese, fresh spinach added 5 minutes before the end and homemade bone broth I used chicken from a roast chicken we made the night before. We will definitely make this again.

This recipe is not only super delicious and a big hit in our house, but it hits all the high notes of a good recipe (in my opinion). Each stage allows a little time to tidy up any used dishes/tools and prep a few steps ahead for the next stage, without feeling completely overwhelming. By the time you're done, everything should be all put away and you just need to deal with the dutch oven. Well done NYT.

I made this recipe right before I picked my 3 year old up from school. As soon as she walked in the door she remarked how good the house smelled! Music to my ears. The whole family loved it. The leftovers were even better the following day.

I made this last week and will do so again. Just delicious. I used raw artichokes (small, trimmed) instead of jarred. I added them with the celery. And because I can’t digest dairy, I used 1/2 can of coconut cream instead of the cream cheese. An absolute keeper!

Joyce loved it. I thought too spicy and too much dill…but maybe not. I didn’t love it, Joyce said I should make it for everyone.

Joyce loved it and wants me to make again and serve to book club. Use more stock and consider less red pepper and dill….add stock.

I used chicken breasts and fresh spinach (personal preference) and kept everything else the same and it was amazing. My family of three absolutely loved it. My husband thought it was “restaurant quality.” Thanks for another great recipe, NYT Cooking. Oh, one more thing to note: I felt like I needed to add more chicken broth than it called for, but this is typical for me. The end result was not overly brothy, it was still quite stew-like. Does anyone else have this issue?

Perfect change of pace for a cold evening.

This was honestly so delicious and unique. We went the easy route and used a rotisserie chicken, pulled apart and added so the stew came together much faster. Highly recommend.

Made it exactly as written for 2 of us It was sooooooo good Even better the second day I love dill so that was a big bonus Wasn’t sure about cream cheese, but it worked really well

Made this as written. Delish. So good that after eating it for dinner, woke in the middle of the night and ate cold from the fridge. Can’t edit to see how much better it can get after it sits s day.

We made this last night. It was yum.

This was sooooo good! I made some mistakes; didn't have some things. All I had was red wine so I used that. Then I found some white in the fridge and added a little. I planned to substitute Greek yogurt for the cream cheese but accidentally bought vanilla! So I punted and threw some cottage cheese and a little sour cream in the blender and used that. Only bought 1.5 lbs of chicken. Used a little basil instead of dill per others ideas. It was still really good.

I found this soup to be too chunky and not very good

I used a shallot and a leek in place of onion, fresh spinach, and a can of quartered artichoke hearts instead of marinated (because I had these on hand). I also added a can of drained cannellini beans. It was excellent with these changes and I would expect it would be very good as written. I might make it with marinated artichokes next time because I am curious about the difference in taste, but would otherwise make it the same way again.

My first bite, I thought, “this is spinach artichoke dip, but soup.” My second bite, and all the other bites after that, I thought, “ok, this is delicious!” Prepared as instructed. One thing, the longer it sat the more the flavors melded, but also the saltier it became - my guess would be the salt in the marinated artichokes comes out more? So watch how much salt you add, maybe the first night add salt to just your bowl, not the whole pot? Definitely putting it on rotation though

This soup is what chicken noodle soup thinks it does. It slaps

my mods: based on some comments saying it was bland, i used 1 1/2 times the stock and wine, and added rosemary and thyme. also, subs: celery seeds for fresh, white balsamic vinegar for lemon juice, and italian parsley for dill. it came out delicious — aromatic and flavorful. in fact i tasted it before adding the cream cheese, and i think it would have been perfectly fine served like that. so next time i think i’m gonna make it that way.