Best 3 Chicken Artichoke Soup Recipes

Indulge in the creamy delight of our delectable Chicken Artichoke Soup, a culinary masterpiece that tantalizes taste buds with every spoonful. This comforting soup is an orchestra of flavors, blending tender chicken, succulent artichoke hearts, and a symphony of aromatic vegetables, all simmered in a velvety broth. Experience the richness of cream and savory Parmesan cheese, adding a touch of elegance to this hearty dish. As you savor each bite, let the flavors dance on your palate, leaving you craving more. Embark on a culinary journey with our diverse collection of soup recipes, ranging from the classic Chicken Noodle Soup to the exotic Thai Coconut Soup. Dive into the depths of flavor with our hearty Beef Stew or let the simplicity of our Minestrone Soup warm your soul. No matter your preference, our treasure trove of soup recipes caters to every palate, promising a delightful dining experience.

Let's cook with our recipes!

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.

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

CHICKEN ARTICHOKE BRIE SOUP

CHICKEN ARTICHOKE BRIE SOUP image

Categories Soup/Stew Chicken

Number Of Ingredients 15

Ingredients

1/4 cup butter or margarine
1 cup chopped carrots (2 medium)
1 cup sliced celery (2 stalks)
1 cup chopped onion (1 large)
2 cloves garlic, minced
2 14-ounce cans chicken broth
1/2 teaspoon ground white pepper
1/4 teaspoon salt
2 cups half-and-half, light cream or whole milk
1/4 cup all-purpose flour
1-1/2 cups cubed cooked chicken or turkey
1 cup whipping cream
1/2 of a 8- or 9-ounce package frozen artichoke hearts, thawed and cut into bite-size pieces
1/2 of a 10-ounce package frozen chopped spinach, thawed and well-drained
1 4 1/2-ounce round Brie or Camembert cheese, rind removed and cut up Croutons (optional)

Steps:

1. In a large saucepan, melt butter over medium heat. Add carrots, celery, onion and garlic. Cook and stir till tender. Add broth, white pepper, and salt. Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes. 2. In a large screw-top jar combine half-and-half and flour. Cover and shake well until smooth; stir into soup. Cook and stir till thickened and bubbly. 3. Stir in chicken, whipping cream, artichoke hearts, spinach and Brie. Cook and stir over medium-low heat about 5 minutes more or till heated through and cheese is melted. (Stir often to make sure soup doesn¿t scorch on bottom of saucepan.) Serve topped with croutons, if you like. Makes 8 side-dish or 4 main-dish servings.

Tips:

Mise en Place: Before you start cooking, make sure you have all your ingredients and equipment ready to go. This will help you stay organized and prevent any scrambling.
Use Fresh Ingredients: Whenever possible, use fresh ingredients for the best flavor. Fresh vegetables, herbs, and spices will make a big difference in the taste of your soup.
Don't Overcook the Chicken: Chicken can easily become dry and tough if it's overcooked. Cook it just until it's cooked through, about 10-12 minutes.
Use a Good Quality Broth: The broth is the base of your soup, so it's important to use a good quality one. Look for a broth that is low in sodium and has a rich flavor.
Season to Taste: Always taste your soup before serving and adjust the seasonings as needed. You may need to add more salt, pepper, or herbs to suit your taste.
Garnish Before Serving: A few simple garnishes can make your soup look and taste even better. Try adding a sprinkle of fresh herbs, a dollop of sour cream, or a few croutons.

Conclusion:

Chicken artichoke soup is a delicious and comforting dish that is perfect for a cold winter day. It's easy to make and can be tailored to your own taste. With a few simple tips, you can make a restaurant-quality soup at home. So next time you're looking for a quick and easy meal, give this chicken artichoke soup a try. You won't be disappointed!