Best 3 Baby Artichoke And Chicken Soup Recipes

Indulge in a culinary journey with our delightful Baby Artichoke and Chicken Soup, a symphony of flavors that will tantalize your taste buds. This heartwarming soup showcases the delicate flavor of baby artichokes, complemented by tender chicken, aromatic herbs, and a touch of lemon. Experience the perfect balance of savory and tangy flavors in every spoonful.

Embark on a culinary adventure with our curated collection of soup recipes, each offering a unique taste experience. From the classic Minestrone Soup, brimming with fresh vegetables and hearty beans, to the creamy and comforting Creamy Spinach Soup, these recipes cater to every palate. Discover the vibrant flavors of Mexican Chicken Soup, infused with zesty spices and tender chicken, or savor the classic comfort food of Chicken Noodle Soup, a timeless favorite that warms the soul. Elevate your culinary skills with our expert guidance, ensuring each soup turns out perfectly. Explore the diverse world of soups and create memorable meals that will delight your family and friends.

Check out the recipes below so you can choose the best recipe for yourself!

BABY-ARTICHOKE AND CHICKEN SOUP

Baby-Artichoke and Chicken Soup image

If you can't find baby artichokes, use four regular (globe) artichokes. Trim and steam them, then quarter them lengthwise.

Provided by Martha Stewart

Categories Food & Cooking Soups, Stews & Stocks Soup Recipes

Time 50m

Number Of Ingredients 12

Ingredients

1 teaspoon fennel seed
2 tablespoons safflower oil
1 pound boneless, skinless chicken breast, cut into 1 1/2-inch pieces
1 teaspoon coarse salt
1/4 cup all-purpose flour
1 leek, trimmed and thinly sliced, washed well and drained (about 1 cup)
2 cloves garlic, sliced
Pinch of red-pepper flakes
1 tablespoon red-wine vinegar
2 cups low-sodium chicken broth
12 baby artichokes (about 2 pounds), steamed and halved or quartered lengthwise
1 bunch arugula, leaves torn if large (2 cups)

Steps:

Heat a medium heavy pot over medium-high heat. Add fennel seed; cook, stirring, 1 minute. Transfer to a plate.
Add 1 tablespoon oil to pot; swirl to coat. Season chicken with 1/2 teaspoon salt; coat with flour and shake off excess. Add half of chicken to pot. Cook, turning, until golden brown on all sides, about 10 minutes. Transfer to a plate. Repeat with remaining oil and chicken.
Reduce heat to medium and add leek, garlic, and pepper flakes. Add vinegar and 1/2 cup broth, scraping up browned bits with a wooden spoon. Cook, stirring, until vegetables are tender, about 6 minutes.
Add remaining 1 1/2 cups broth, 3 cups water, fennel seed, chicken with any accumulated juices, and artichokes. Bring to a boil; reduce to a simmer. Cook until chicken is tender, about 10 minutes. Season with remaining 1/2 teaspoon salt. Divide arugula among 4 shallow bowls, ladle in soup, and serve.

Nutrition Facts : Calories 277 g, Cholesterol 66 g, Fat 8 g, Fiber 7 g, Protein 33 g, SaturatedFat 1 g, Sodium 791 g

CREAMY SPINACH-ARTICHOKE CHICKEN STEW

Creamy Spinach-Artichoke Chicken Stew image

This creamy chicken stew is spinach-artichoke dip reimagined as a simple stovetop braise. It comes together quickly, thanks to frozen spinach and jarred artichoke hearts, though if you have time, there is also a slow-cooker version of this recipe. Fresh dill and scallions are added just before serving, and provide bright, herbal flavor that offsets the richness of the finished dish.

Provided by Sarah DiGregorio

Categories dinner, poultry, soups and stews, main course

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 16

Ingredients

2 tablespoons unsalted butter
1 large yellow or red onion, finely chopped
Kosher salt and black pepper
3 celery stalks, chopped
8 garlic cloves, smashed and chopped
2 cups chicken stock
3/4 cup white wine
2 to 2 1/4 pounds boneless, skinless chicken thighs
1/2 lemon, juiced (about 1 1/2 tablespoons)
1 teaspoon red-pepper flakes
1 (10-ounce) package frozen cut spinach
1 (12-ounce) jar marinated artichoke hearts, drained (about 1 heaping cup artichoke hearts)
1/2 cup cream cheese (about 4 ounces)
1/2 cup finely chopped fresh dill
4 to 6 scallions, thinly sliced, for topping
Grated Parmesan cheese, for topping

Steps:

In a large Dutch oven over medium-high heat, melt the butter. Add the onion, season lightly with salt, and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the celery and cook, stirring, until softened, about 5 minutes, adjusting the heat as necessary to avoid scorching. Stir in the garlic.
Pour in the stock and wine, and bring to a bubble. Add the chicken thighs, lemon juice and red-pepper flakes; season with 1 teaspoon salt and a generous amount of pepper. Mix well to combine all the ingredients and bring to a boil.
Reduce the heat to maintain a low simmer and simmer, uncovered, for 20 minutes.
Add the frozen spinach and the artichoke hearts to the pot. Increase the heat to medium-high and cook, stirring to help the spinach defrost and wilt into the stew. When the spinach is warm and evenly distributed, reduce the heat and simmer until the chicken is tender and the flavors are blended, another 10 to 15 minutes.
Add the cream cheese in dollops, stirring to melt it into the soup. Add the dill. Using two forks, coarsely break or shred the chicken into large chunks. Taste and add more salt and black pepper if necessary.
Divide the stew among bowls, and top with scallions and Parmesan.

CHICKEN ARTICHOKE SOUP

Chicken Artichoke Soup image

Make and share this Chicken Artichoke Soup recipe from Food.com.

Provided by Armfam

Categories Low Cholesterol

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

Ingredients

2 tablespoons olive oil
1 1/3 celery, chopped
1 cup onion, chopped
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon black pepper
4 cups low sodium chicken broth
1 cup artichoke heart
1 cup fresh spinach
1/2 cup fresh basil
2 cups cooked chicken, shredded

Steps:

Precook chicken, maybe boil and use water in soup. Shred chicken.
Add olive oil, saute onion for 5 minutes. Then add celery and saute for 5 minutes. Then add garlic and saute for another minute.
Add 1/2 of broth and artichokes, when all vegetables are soften, puree. Then add the rest of the broth and shredded chicken, salt and pepper. Bring to a boil.

Tips:

Use fresh baby artichokes: Fresh baby artichokes have a more delicate flavor and texture than mature artichokes. If you can't find fresh baby artichokes, you can substitute canned or frozen artichoke hearts.
Trim the artichokes properly: To trim the artichokes, remove the tough outer leaves and the sharp thorns from the tips of the leaves. You can also cut off the stem if it is very long.
Cook the artichokes until they are tender: Baby artichokes should be cooked until they are tender but still hold their shape. This usually takes about 10-15 minutes.
Use a flavorful broth: The broth is the base of the soup, so it's important to use a flavorful broth. You can use chicken broth, vegetable broth, or a combination of both.
Add vegetables and herbs: Vegetables such as carrots, celery, and onion add flavor and texture to the soup. Herbs such as thyme, rosemary, and bay leaves also add flavor.
Don't overcook the chicken: Chicken should be cooked until it is cooked through but still moist. This usually takes about 10-12 minutes.
Serve the soup hot: Baby artichoke and chicken soup is best served hot. You can garnish the soup with grated Parmesan cheese, fresh herbs, or a drizzle of olive oil.

Conclusion:

Baby artichoke and chicken soup is a delicious, healthy, and easy-to-make soup. It's perfect for a quick and easy meal or a comforting dinner on a cold night. With its combination of fresh baby artichokes, tender chicken, and flavorful broth, this soup is sure to please everyone at the table.