Artichoke - Chicken Soup
whole Foods Market
• Chicken Stock – 8 cups (homemade or store-bought)
• Chicken Thigh Meat – 1.5 lbs, cooked and shredded
• Artichoke Hearts – 14 oz, chopped
• Onion – 1 large, diced
• Celery – 2 stalks, chopped
• Carrots – 2, chopped
• Spinach – 1 cup, chopped
• Arborio Rice – ½ cup (or substitute with white rice)
• Lemon Juice – ¼ cup (plus zest from 1 lemon)
• Olive Oil – 1 tbsp
• Garlic – 3 cloves, minced
• Sea Salt & Black Pepper – to taste
• Fresh Herbs – parsley, thyme, basil, oregano (about 1 tsp each)
• Optional: splash of sherry cooking wine for depth
1. Sauté base veggies: In a large pot, heat olive oil over medium. Add onion, celery, carrots, and garlic. Cook until softened (about 5–7 minutes).
2. Add stock & chicken: Pour in chicken stock and add shredded chicken. Bring to a simmer.
3. Add rice & artichokes: Stir in rice and chopped artichokes. Simmer for 20–25 minutes until rice is tender.
4. Add greens & lemon: Stir in spinach, lemon juice, and zest. Simmer 5 more minutes.
5. Season & serve: Add herbs, salt, and pepper to taste. Optional: finish with a splash of sherry wine. Serve hot with crusty bread.
