The "Adult" Chicken Noodle Soup

Tuesday, November 25, 2014

There is no denying that cold weather is here to stay. Even here in New Mexico it's cold (no snow - yet), but definitely cold. What does cold weather mean? It's soup season! I've shared a few soups before on the blog, but this one I am really excited about. It's Chicken Meatball & Artichoke Ravioli Soup with Spinach and Artichoke Hearts (a mouthful of a title)... shortened to "The Adult Chicken Noodle Soup"!

After treating myself earlier this month to a trip to Trader Joe's (where I normally don't shop) I had some things in my fridge and freezer I normally don't have. Namely, artichoke ravioli and frozen artichoke hearts. With the temperature leveling out in the low '40s, I decided to make a soup with them.


For the meatballs-
-12 oz ground chicken (or ground turkey)
-4 Tbsp Italian bread crumbs
-2 Tbsp fresh grated Parmesan cheese
-1 large egg
-1 clove garlic, minced
-1/8 tsp salt

For the soup-
-1/2 Tbsp unsalted butter
-2 stalks of celery, chopped
-1 small onion, chopped
-1 large carrot, peeled and chopped
-2 cloves garlic, minced
-4 14.5 oz cans reduced sodium chicken broth
-Ground black pepper
-1 9 oz package of Trader Joe's Artichoke Ravioli (or a ravioli or tortellini of your choosing)
-1 12 oz package of Trader Joe's Frozen Artichoke Hearts (or jarred artichoke hearts)
-4 Cups loosely packed fresh baby spinach
-Fresh grated Parmesan cheese for garnish


-Combine all of the ingredients for the meatballs and set aside.
-In a stock pot, melt the butter over medium heat. Once melted, add the celery, onion, carrot, and garlic. Cover and saute until the vegetables are soft.
-Add the chicken broth, increase heat, and bring to a boil.
-Once broth is boiling, add it black pepper to taste.
-Reduce heat to medium, and forming small (1 tablespoon-size) meatballs, drop the meatballs into the broth. Cook about 4-5 minutes.
-Rinse the artichoke hearts under water for one minute and add them to the boiling broth. Cook about 4 minutes.
-Add in the ravioli and cook according to package instructions.
-Once cooked, add in the baby spinach and turn of the heat. 
-Serve with a sprinkle of fresh Parmesan cheese.

Adapted from this recipe.

{I party with these blogs.}


  1. This looks delicious! It's so pretty looking too. I love me some artichokes and I can't wait to try this recipe out!

  2. Hi Julia, great dish! How about adding it to the Food on Friday: Chicken collection over at Carole's Chatter? Cheers

  3. That looks mouthwatering!


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