- Meat and poultry
- Chicken soup
- Chicken vegetable soup
A deliciously hearty chicken soup. Serve with crusty bread.
4 people made this
- 25g dried porcini mushrooms
- 250ml boiling water
- 450g skinless, boneless chicken breast fillets
- salt and pepper to taste
- 1.5 litres chicken stock
- 25g sun-dried tomatoes (not packed in oil), cut into small pieces
- 2 tablespoons tomato puree
- 75ml olive oil
- 2 cloves garlic, finely chopped
- 1 red onion, finely chopped
- 2 (400g) tins artichoke hearts, drained and chopped
- 1/4 teaspoon black pepper
- 30g fresh parsley, chopped
- 2 tablespoons fresh lemon juice
- 125ml dry white wine
- 40g Parmesan cheese, grated or to taste
MethodPrep:50min ›Cook:40min ›Ready in:1hr30min
- Place the dried mushrooms into the boiling water and set aside until softened, about 20 minutes. Once softened, squeeze excess water from mushrooms and finely chop. Reserve the mushroom-flavoured water.
- Preheat an outdoor barbecue for medium-high heat and lightly oil cooking grate.
- Season chicken breasts with salt and pepper. Barbecue chicken breasts until no longer pink in the centre, about 6 minutes per side. Once cooked, set aside.
- Pour chicken stock into a large pot and bring to the boil over high heat. Stir in sun-dried tomatoes, tomato puree and reserved mushroom liquid. Reduce heat to medium-low and simmer for 15 minutes.
- Meanwhile, heat the olive oil in a large frying pan over medium heat. Stir in garlic and onion and cook until the onion has softened and turned translucent, about 5 minutes. Stir in the chopped mushrooms, artichokes, pepper, parsley, lemon juice and white wine. Bring to the boil over high heat, then reduce heat and simmer 10 minutes; add to the simmering chicken stock.
- Slice the grilled chicken breasts into strips and stir into the simmering soup. Sprinkle with Parmesan cheese before serving.
Alternative cooking methods
You can also cook the chicken breasts under the grill.
Check out our BBQ how-to guides and videos for easy tips on how to BBQ to perfection!
Reviews & ratingsAverage global rating:(4)
Reviews in English (3)
by JIM F.
Don't let my initial 4 star (WAIT.. it is a 5 star but, 4 star as a result of my OWN lack of ingredients.... rating detour you from trying an exceptional recipe.I followed directions EXCEPT I used marinate artichokes!Guess what, VERY GOOD but not perfect as I imagine the recipe should and could have been.I used 26 ounces of drained, marinated, artichoke hearts and the result was very good. It would have been FANTASTIC if I had compensated for the marinated artichokes by eliminating the white wine and lemon juice due to the marinade!This is a great recipe; just make sure you follow the directions and, as the first reviewer suggested, you may want to reduce the artichokes by half but, if you LOVE THOSE ARTICHOKES... go for it!Thank you for a great recipe!-30 Jun 2008
by Laura Erin
I liked the flavours and consistency of the soup but would consider adding only one can of artichoke hearts next time and maybe a potato or two instead of the second can. I found the soup too salty as well, even though I used reduced-sodium chicken broth. I would consider making my own broth next time, but the recipe already requires a lot of prep time.-28 Apr 2008
I did not care for this recipe. I like to make a point of following each recipe exactly the first time, and this was no exception. Since it did not specify marinated, I bought simple canned artichoke hearts.In Step 5, there is absolutely no way all these solid ingredients with so little liquid will produce something that will boil. It turned out as a big, dry glob I could sauté for a bit, and then add to the broth. The final product was one unsatisfying meal.-28 Mar 2013
Chicken Artichoke Lemon Soup
A bowl of this hearty, nourishing chicken soup, full of tangy, lemony flavor, and fresh herbs is all you need on a cold, rainy day.
- 1 Onion, Chopped Into Bite-size Pieces
- 2 Carrots, Chopped Into Bite Size Pieces
- ½ Red Bell Pepper, Chopped Into Bite-size Pieces
- 2 Tablespoons Olive Oil
- 1 can (14 Oz. Size) Artichoke Hearts, Drained And Chopped
- 2 cups Chicken Meat, Preferably Dark Meat, Chopped
- 6 cups Chicken Stock
- ½ cups Chopped Fresh Parsley
- 6 cloves Garlic, Sliced Thinly
- Salt To Taste
- 1 teaspoon Black Pepper
- ¼ cups Medium Grain Rice
- 2 Egg Yolks
- 1 Lemon, Juiced
- ¼ cups Chopped Fresh Basil
Sauté onion, carrot and bell pepper in olive oil for 5 minutes. Add chopped artichokes, chicken, chicken stock, parsley, and sliced garlic. Season with salt and black pepper, and bring to a simmer. Cover and cook for 20 minutes.
Add rice, stir, and continue to cook until rice is soft (20 more minutes). Taste chicken and veggies and, if done, remove from heat. Let soup cool down slightly before proceeding to the next step.
In a bowl, mix egg yolks and lemon juice. Add a little of the warm soup to temper the eggs and whisk quickly, then pour the egg yolk and lemon mixture back to the soup pot. Slowly warm up, but do not let it boil.
Add fresh chopped basil, and more lemon if needed. Taste for salt and pepper and serve with good crusty bread.
Slow Cooker Chicken Artichoke Soup
True story: slow cooker chicken artichoke soup is my lunch at least three days a week. No, seriously. The Whole Foods near Chic HQ makes it and I happen to think it’s the most delicious thing on this planet. I have it so often I finally decided I had to know how to make it for myself. And then I realized, wait a minute I literally employ a chef who could figure this out for me!!
So once again, Jonathan is totally knocking it out of the park for me with this incredible recipe and you guys are going to die. As in, die because slow cooker chicken artichoke soup is your new favorite food too. Can’t wait to hear what y’all think!
Start by placing the onion, garlic, bell pepper, spinach, artichoke, carrots, celery, salt and pepper in the slow cooker. You can throw them all in raw, or cook them in a skillet with a tablespoon of oil for about 5 to 8 minutes. Then transfer the cooked veggies to the bowl of your slow cooker.
Toss in the chicken stock, sherry cooking wine, lemon juice, chicken, and fresh herbs. To make this even easier for you, use store-bought rotisserie chicken!
Cover and let cook on low for 6 to 8 hours or on high for about 3 to 4 hours. Stir every once in a while to ensure that nothing sticks to the bowl.
Meanwhile, as the soup cooks, before the time is up, cook up a pot of rice on the stove according to package directions. I used an arborio rice. About 30 minutes before the soup is done, stir in the cooked rice and parsley. Cook for the remaining 30 minutes.
Give the slow cooker chicken artichoke soup a taste and adjust the seasoning according to your preferred taste, adding more salt and pepper as needed.
The soup will get better tasting the longer it sits, so the great news is that if you make it and have leftovers, it will taste even better the next day.
Start the New Year right by making easy meals that are good for you. With the help of your slow cooker, you can have a meal that your whole family will love, without much effort!
Creamy Chicken and Artichoke Soup
Oh my goodness gracious….do not know about where you live but, it has rained and rained here in Atlanta for days. When it is gloomy, wet and cold out all I want is a nice warm bowl of comforting soup. This is a soup we all love. As you may have guessed I have lots of soup recipes…yes, I do like soup. This soup is wonderful in the winter and summer as well. In the summer I make a chicken salad very much like the soup they pair very well together. It is great with home made croutons on top and a little grated parmesan cheese. Tonight I am serving it with a homemade Crunchy Rosemary Focaccia Bread. I am trying a new recipe for the focaccia today, the one from the new book The Tucci Cookbook. I will let you know how it fairs to the other one I make all the time. Try the soup and I am sure you will love it as much as we do….enjoy!
Chicken and Artichoke Soup
4 tablespoon butter
1 onion finely chopped
1 carrot grated
1 celery stalk chopped
1 garlic clove minced
3/4 cup heavy cream
2 – 12oz bag of frozen artichoke hearts
1 quart of chicken stock
2 baked chicken breast
1 bay leaf
juice and zest
salt and pepper
Rinse then drain your artichoke hearts, set aside. Melt butter in a large stock pot, once melted add your onion, carrot and celery, saute until tender. Add garlic for a brief minute to the onion mixture quickly add your chicken stock. I put about 1 cup of artichokes in the food processor, lemon juice and the cream and puree until creamy. I add this mixture to my soup. I chopped the remaining artichoke hearts in 1 inch pieces and then add them. I chopped the chicken into 1 inch pieces add them and a bay leaf to the soup pot and simmer on a low heat for about one hour. I remove the bay leaf and check the seasonings adding salt and pepper if needed. Be careful if you use canned or prepared stock it can be loaded with salt
The focaccia bread was good but, I will say I still like the old recipe a little better. This new recipe called for milk and more fat. I am voting for the tried and true recipe. You can find the recipe over to the right in the pink buttons under focaccia bread.
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- ¼ cup butter
- ½ cup minced onion
- ½ cup minced celery
- ½ cup minced carrots
- 1 clove garlic, minced
- 3 cups chicken broth
- 2 cups chopped artichoke hearts
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 1 lemon, halved
- 3 cups half and half
Melt the butter in a saucepan over medium heat. Add the onion, celery, carrot, and garlic cook until the onion and garlic are translucent. Stir in the chicken broth, artichoke hearts, salt, and pepper and simmer 10 minutes. Transfer mixture to a blender and puree until smooth return the mixture to the saucepan. Squeeze one lemon half into the pan. Place the other lemon half into the saucepan. Bring to a boil. Reduce heat to low and simmer another 10 minutes. Remove the lemon half from the pan and pour in the half and half stir. Continue to simmer until thoroughly heated, about 10 minutes.
If you make this Lemon Artichoke Chicken Soup be sure to leave a comment and give this recipe a rating! I love to hear from you all and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to share and tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
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How to Make Crock Pot Chicken Artichoke and Kale Soup:
Let&rsquos talk chicken. I sautéed an onion and pan-seared bone-in skin-on chicken thighs for this soup, then added everything to the crock pot and allowed it to slow-cook together.
After 5-ish hours, I took the thighs out of the crock pot, removed the skin and bones, chopped the chicken, then added it back to the soup.
I f this sounds like it&rsquos too much work, no sweat: you can definitely use boneless skinless chicken breasts. I will say, though, that bone-in, skin-on chicken yields a much more flavorful soup.
The arborio rice makes this soup super thick and hearty without the need for flour, and also gives it a creamy and comforting essence.
The kale gives it some fresh green power, with a little crisp crunch, which is a nice contrast from the rest of the thick and creamy soup.
I like adding red pepper flakes to my chicken soup to help clear the sinuses and also add a little POW flavor to give it that unique je ne sais quios.
For serving the soup, I recommend a squeeze of fresh lemon juice, to add some extra tang, but if you&rsquore averse to the lemon-chicken combo, the soup is still delicious without the lemon juice.
Side Dishes Ideas
Soup goes with quite a few sides. My favorites include:
- Salad. Soup and salad were just meant to be together. Whip up a fancy one, like this kale Caesar or make one out of whatever veggies you have in your vegetable crisper. Remember to keep the cheeses, nuts, and other high-calorie or high-fat ingredients to a minimum or skip them all together.
- Bread. I can't help it — I love soup with a handful of oyster crackers, a roll, or some French bread, or a piece of baguette.
- Mashed potatoes. I have a friend who loves to put soup over mashed potatoes. Don't knock it till you try it — it's quite good. You don't need much for the flavors to meld, and it makes for quite a hardy dish!
- A side of veggies. Whether roasted, sauteed, or grilled, a side of veggies is always a good, healthy, filling choice with any meal.
- Fruit salad. I love me some fruit salad. Layer it all in a bowl and dive right in — or save it for a healthy dessert!
Chicken artichoke lemon soup
Everyone needs a good and trusty chicken soup recipe in their repertoire for the times when one feels under the weather, or needs a pick-me-up, comforting meal. This chicken artichoke lemon soup is just that – hearty and nourishing, tangy and full of fresh herbal aromas. It’s substantial enough to serve as a main dish, without being heavy, and will leave you totally warmed up and satisfied.
It was inspired by a soup I tried at Wholefoods, that reminded me of my grandma’s famous chicken soup, which she served at every family gathering. She made it with rice, lots of fresh parsley, red peppers, and at the very end thickened it with egg yolks, and flavored it with fresh lemon juice. It always tasted hearty but at the same time bright, fresh and citrussy, and that’s what stands out to me the most, and made it so unique. I pretty much recreated my grandma’s recipe, but also added some canned artichokes, which further accentuate the tangy flavors, and fresh basil for extra aroma. The soup really benefits from lots of freshly ground black pepper, so be generous with that.
Good chicken stock is essential, and if you can make your own at home, I highly recommend doing so. I usually throw a couple of pounds of organic chicken drumsticks, and/or wings into my slow cooker, add one chopped onion, carrot, celery, and parsley stalks, plus thyme, a few garlic cloves, lots of black peppercorns, a splash of vinegar, and salt. I cover it all with water and cook on low for 12 hours or more. The longer it cooks, the better and more flavorful it gets. The long cooking time allows the bones to release all the good minerals and nutrients into the broth. It’s important to use more bony parts, as well as dark meat which results in a more flavorful chicken stock. If you have a whole chicken – head, feet and all – all the better! Just keep in mind that it will gel in the fridge due to the gelatin released from the bones. That shouldn’t worry you, as it will liquefy once heated, and in fact it’s a sign your broth is good.
Once you’ve got a great stock, the rest is a no-brainer. The only part that may be a little tricky is adding raw egg yolks at the end which thicken the soup and create a silky texture. To do that you need to first temper the eggs, by adding a little of the hot soup so the eggs get warm gradually. To be on the safe side, you can always let the soup cool down a bit first. This technique is a traditional way to finish off most soups in Bulgarian cuisine, and give them a creamy texture without adding cream or milk. Instead of fresh lemon, yogurt may be added for a slight tangy flavor but in this case, lemon works better.
You can use pre-cooked chicken meat as well for a faster version. In fact, this would be a good way to use up left over turkey meat after Thanksgiving.
If you are in the mood for soup, here are a few other hearty soups you can make now:
- 1/2 lemon
- 4 Big Heart or globe artichokes (1 pound each)
- 2 tablespoons extra-virgin olive oil
- 3/4 pound Yukon Gold potatoes, peeled and cut into 1/2-inch pieces
- 4 large shallots, halved
- 3 large garlic cloves, halved
- 1 cup dry white wine
- 4 cups chicken stock or broth
- One 4-ounce Parmesan rind, plus 1/2 cup of shavings, for garnish
- 12 thyme sprigs and 1 tablespoon whole black peppercorns, tied in cheesecloth
- 1/2 cup heavy cream
- 1 cup pure olive oil
Fill a large bowl with cold water and squeeze the lemon half into it. Working with 1 artichoke at a time, snap off the outer leaves. Using a sharp knife, trim the stem and base of the artichoke and cut off the top two-thirds of the leaves. With a spoon or melon baller, scrape out the furry choke. Rub the artichoke heart all over with the lemon half and add back to the water. Repeat with the remaining 3 artichokes. Cut 3 of the artichoke hearts into 1-inch pieces and return them to the water.
In a large saucepan, heat the extra-virgin olive oil until shimmering. Drain the artichoke pieces and pat dry. Add them to the saucepan along with the potatoes, shallots and garlic season with salt. Cook over moderate heat, stirring occasionally, until the vegetables are lightly browned and barely tender, about 20 minutes. Add the wine and cook until nearly evaporated, about 7 minutes. Add the chicken stock, Parmesan rind and thyme bundle and bring to a boil. Cover partially and cook over moderately low heat until the vegetables are tender, about 30 minutes. Discard the thyme bundle and Parmesan rind.
Working in batches, puree the soup until smooth. Return it to the saucepan. Add the heavy cream and season with salt. Keep the soup warm.
Drain the whole artichoke heart and pat thoroughly dry. Thinly slice the heart on a mandoline. In a medium skillet, heat the pure olive oil until shimmering. Add the sliced artichoke heart and fry over high heat, stirring occasionally, until golden, about 1 1/2 minutes. Using a slotted spoon, transfer the fried artichoke slices to paper towels to drain sprinkle lightly with salt.
Ladle the soup into bowls. Mound some Parmesan shavings in the center, top with the fried artichokes and serve.
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