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 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!

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

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).

So after reading all these comments, I substituted the butter for crisco, used pork chops instead of chicken thighs, added apple cider vinegar to the stock, and substituted canned beets and sweet pickles because I was out of artichokes and I'm going to give this recipe 1 star because my kids hated it. JUST KIDDING. I made it exactly as written and it was delicious! Adding it into the regular rotation.

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.

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.

Not sure why all the rave reviews. Shredding chicken was labor-intensive, sauce was watery. Too much chicken in proportion to the veg. Since it made 6-7 servings for me I will use it up, but probably won't make it again.

This is one of my favorite recipes! I have made it multiple times for myself and for company. It’s always a hit! So easy, so delicious.

Someone at the NY Times Cooking is WAY too obsessed with garlic. I love garlic. I think of myself as someone who likes garlic more than the average person. However 8 cloves! I used 6 and was too much. This is now the 3rd recipe from the NY Times that has way over estimated the amount of garlic. Its a shame to have spent all this time making it and now the overly strong garlic flavor kinda ruins it. Take it from me use 2-3 cloves tops.

We made this recipe as written, it is flat out delicious!You could easily make adaptations, but why?

This recipe is excellent exactly as written. I made no changes, other than reserving the red pepper flakes for the end so that those sensitive to spice could have theirs without. Everything else followed exactly. We loved it. Cooked it for someone who is recovering from surgery and they loved it too. (And they requested the recipe, said it was "Wicked good!"

I’m seeing notes for many different recipes, not just the one I’ve opened. What’s goung on?

Add 1 cup water with sliced potatoes

Delicious.

This is incredible! Bright and refreshing, the perfect spring soup. I use fresh spinach and double the artichokes. Serve with the best baguette from Little T bakery in Portland.

Does anyone know how well this dish would hold up after being frozen?

This is an instant classic: printed and put in the kitchen binder. Everyone gobbled it up, even the picky 4-year-old. I made it ahead up through step 4, let the flavors blend in the fridge overnight, reheated and stirred in sour cream (subbed for the cheese) and chives instead of dill. Served it over egg noodles. Delicious.

Easy to follow recipe. Can be done in one pot which I loved (I don’t own a dutch oven). I do think it would have benefitted from a little more acidity — I went with a whole lemon and still wanted a bit more.

Delicious outcome. Will definitely make more. Minor variations—I increased the broth and wine, clamshell of fresh spinach/arugula, threw in a carrot and some red and regular cabbage and leftover parsley, and used about 6oz of cream cheese. Otherwise everything else was as outlined in recipe. I may try a can of coconut cream in place of cream cheese in future (lactose intolerant and love the flavor). I like everyone’s notes on their changes. Gives me ideas of how I can use what is in house.

This soup was wonderful . Worth making your own chicken stock - I reserved a lil finely diced onion to add at the end for a lil texture variance and I used bone in thighs and fished out the bones at the end .

I had slightly under the lowest recommended amount of chicken, so added some sliced up garlicky chicken sausage i had in the fridge. Also added some capers. With our without those changes, this would have been awesome and has already been requested again. Bonus for being super easy, and as another commenter noted, well spaced out to clean as you go, meaning there's very little to clean once the food is ready. Love that for us.