Ingredients

• 1 (32 ounce) container chicken broth
• 1 1/2 cups shredded cooked chicken
• 1/2 cup chopped onion
• 2 large cloves garlic, chopped
• 1 (10 ounce) package frozen chopped spinach, thawed
• 1/2 (14 ounce) can quartered artichoke hearts, drained and chopped
• 1/2 (8 ounce) package reduced-fat cream cheese (Neufchâtel)

Instructions

1. Combine chicken broth, chicken, onion, and garlic in a large pot over medium heat. Bring to a boil; reduce heat and simmer until onion is tender, about 10 minutes.
2. Stir spinach and artichoke hearts into the pot. Bring broth back to a simmer. Drop in cream cheese in large spoonfuls, stirring continuously until melted, about 5 minutes.