Best 8 Baby Artichoke And Chicken Soup Recipes

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When it comes to hearty, comforting meals, nothing beats a piping hot bowl of soup. And when it comes to soup, few ingredients are as versatile as baby artichokes and chicken. With their tender texture and slightly sweet flavor, baby artichokes add a unique twist to classic chicken soup. Whether you prefer a simple and straightforward soup or one with a more complex flavor profile, there is sure to be a recipe out there that will satisfy your cravings.

Let's cook with our recipes!

CREAM OF CHICKEN AND ARTICHOKE SOUP



Cream of Chicken and Artichoke Soup image

After dining at a certain restaurant that is known for making cheesecake, I fell in love with their chicken and artichoke soup. I've looked through various websites in search of a similar recipe. I couldn't find a recipe for it, but did find one that has some of the same type of ingredients so I tweaked it by adding some vegetables and putting a twist on it. Here is what I came up with. This is a pretty easy recipe and tastes very good. Top with shredded cheese.

Provided by CJ'sMom

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Chicken Soup Recipes

Time 1h8m

Yield 8

Number Of Ingredients 17

2 cups chicken broth
2 cups water
½ lemon
2 teaspoons vegetable oil, or as needed
1 red bell pepper, diced
1 cup diced tomatoes
1 (14 ounce) can artichoke hearts, drained and chopped
1 russet potato, diced
1 small carrot, diced
1 celery stalk, diced
2 green onions, chopped
¼ cup chopped mushrooms
1 clove garlic, minced
1 cup heavy whipping cream
½ cup white cooking wine
2 fully cooked chicken breasts, cut into bite-size pieces
1 pinch ground black pepper

Steps:

  • Heat chicken broth and water in a stockpot over medium-high heat. Squeeze lemon juice in and stir. Cook for 5 minutes.
  • Heat oil in a grill pan over medium-high heat. Add red bell pepper; grill until somewhat soft, 3 to 5 minutes. Transfer red bell pepper to the stockpot; add tomatoes, artichokes, potato, carrot, celery, green onions, mushrooms, and garlic. Increase heat to high. Bring to a boil; cook until vegetables are soft, about 15 minutes. Stir in cream and wine.
  • Fill blender halfway with the vegetable-broth mixture. Cover and hold lid down with a potholder; pulse a few times before leaving on to puree. Pour into a separate pot. Repeat with remaining vegetable-broth mixture.
  • Pour all the pureed mixture back into the original stockpot; add chicken and black pepper. Heat over medium heat. Bring to a simmer and cook until heated through, about 5 minutes.

Nutrition Facts : Calories 285 calories, Carbohydrate 13.1 g, Cholesterol 83.5 mg, Fat 16.5 g, Fiber 2.9 g, Protein 18.3 g, SaturatedFat 8.2 g, Sodium 584.5 mg, Sugar 2.7 g

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

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

PARMESAN-CRUSTED CHICKEN WITH GRILLED BABY ARTICHOKES



Parmesan-Crusted Chicken with Grilled Baby Artichokes image

Provided by Jeff Mauro, host of Sandwich King

Categories     main-dish

Time 1h

Yield 4 to 6 servings

Number Of Ingredients 12

1 clove garlic, minced
2 lemons, cut in half
1/2 cup olive oil
Kosher salt and freshly ground black pepper
12 baby artichokes, trimmed and cut in half
1 cup all-purpose flour
2 large eggs, beaten
1 cup breadcrumbs
1/2 cup grated Parmesan
1 1/2 pounds chicken breast, thinly sliced
3/4 cup canola or vegetable oil
2 cups watercress

Steps:

  • Whisk together the garlic and juice of 1 1/2 of the lemons in a small bowl. Let stand for 5 minutes to mellow the garlic flavor. Whisk in the olive oil and season with 1/2 teaspoon salt and 1/4 teaspoon pepper. Set aside.
  • Bring a large pot of salted water to a boil and prepare an ice bath. Squeeze the juice from the remaining lemon half into the boiling water and add the rind to the water. Add the artichokes and cook until the centers are tender when pierced with a knife, about 8 minutes. Shock the artichokes in the ice bath, remove from the water and pat dry.
  • Heat a grill pan over medium-high heat.
  • In a large bowl, toss the artichokes with about 1/4 cup of the dressing. Place the artichokes on the grill pan and cook until grill-marked, 3 to 4 minutes per side. Set aside.
  • Preheat the oven to 200 degrees F.
  • Set up 3 shallow bowls or baking dishes. In one, mix together the flour, 1/2 teaspoon salt and 1/4 teaspoon pepper. In the next one, whisk together the eggs, 1/4 cup water and some salt and pepper. In the last one, mix together the breadcrumbs, Parmesan and salt and pepper to taste. Coat each chicken piece with the flour mixture first, shaking off any excess flour. Next, dip into the egg mixture, making sure to coat both sides. Lastly, dredge in the breadcrumb mixture, pressing lightly to coat. Place on a baking sheet fitted with a rack.
  • In a large skillet, heat the canola oil over medium heat. Add 3 or 4 chicken pieces and cook each side until golden brown, 3 to 4 minutes. Transfer to a clean baking sheet fitted with a rack and hold in the oven. Repeat the process with the remaining chicken.
  • To serve, toss the watercress with the remaining dressing. Place each chicken piece on a plate, arrange some of the artichokes around the chicken, top with some of the watercress and serve.

POTATO SOUP WITH BABY ARTICHOKES



Potato Soup With Baby Artichokes image

You can substitute eight small artichokes for the baby artichokes: Prepare them as directed, removing all but the tender inner leaves and scooping out the choke. Adjust the cooking time accordingly. Fan leaves of artichoke hearts, and place one in each bowl.

Provided by Martha Stewart

Categories     Food & Cooking     Soups, Stews & Stocks     Soup Recipes

Number Of Ingredients 9

2 lemons, halved crosswise
24 baby artichokes
6 cups homemade or low-sodium store-bought chicken stock
4 tablespoons unsalted butter
2 small onions, finely chopped
Coarse salt
Freshly ground white pepper
2 pounds Yukon gold potatoes, peeled and cut into 1-inch pieces
Fresh chives, cut into 1-inch pieces, for garnish

Steps:

  • Fill a large bowl with cold water, and squeeze the juice of 3 lemon halves into water; add rinds. Working with 1 artichoke at a time, remove the tough outer leaves (reserve about 8 cups leaves, and discard remaining). Trim tops so artichokes are 1 inch long. Peel stems to remove tough, dark-green parts, and cut stems flat so that artichokes can stand upright. Rub artichokes with juice from the remaining lemon half; place artichokes in the lemon water. Cover with damp paper towels. Artichokes can be refrigerated in lemon water overnight; cook just before serving.
  • Put reserved artichoke leaves and the stock into a large stockpot. Bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer for 10 minutes. Pour through a fine sieve into a large bowl, and discard leaves (you should have about 4 cups liquid). Set aside.
  • Melt butter in a medium stockpot over medium-high heat. Add onions, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until onions are translucent, about 4 minutes. Add potatoes and reserved artichoke broth. Bring to a boil over medium-high heat. Reduce heat to medium-low. Simmer, partially covered, until potatoes are tender when pierced with the tip of a knife, 10 to 15 minutes. Let cool slightly.
  • Meanwhile, fill a clean large stockpot with 2 inches of water. Insert a steamer basket, and bring water to a boil. Add artichoke hearts to steamer basket. Cover, and steam until artichoke hearts are tender but not falling apart, 15 to 20 minutes (begin checking after 15 minutes). Season with salt. Transfer artichoke hearts to a platter, and cover to keep warm.
  • Working in batches, coarsely puree the soup in a food processor (do not over-process). Pass through a medium-mesh sieve into pot. Season with salt and pepper. Soup can be refrigerated in an airtight container overnight; reheat over medium-low heat before serving.
  • Ladle soup into bowls. Fan leaves of artichoke hearts, if desired; place 3 hearts in each bowl. Garnish soup with chives.

ARTICHOKE AND CHICKEN CASSEROLE



Artichoke and Chicken Casserole image

With a flavor that's similar to the popular dip, this rich and comforting chicken artichoke casserole will warm you up on chilly nights. -Amy Nutoni, La Crescent, Minnesota

Provided by Taste of Home

Categories     Dinner

Time 45m

Yield 6 servings.

Number Of Ingredients 11

2 cups uncooked bow tie pasta
2 cups cubed cooked chicken
1 can (14 ounces) water-packed artichoke hearts, rinsed, drained and chopped
1 can (10-3/4 ounces) condensed cream of chicken soup, undiluted
1 cup shredded Parmesan cheese
1 cup mayonnaise
1/3 cup 2% milk
1 garlic clove, minced
1/2 teaspoon onion powder
1/2 teaspoon pepper
1 cup onion and garlic salad croutons, coarsely crushed

Steps:

  • Preheat oven to 350°. Cook pasta according to package directions. Meanwhile, in a large bowl, combine chicken, artichokes, soup, cheese, mayonnaise, milk, garlic, onion powder and pepper. Drain pasta; add to chicken mixture., Transfer to a greased 2-qt. baking dish. Sprinkle with croutons. Bake, uncovered, until heated through and bubbly, 25-30 minutes.

Nutrition Facts : Calories 614 calories, Fat 41g fat (9g saturated fat), Cholesterol 70mg cholesterol, Sodium 1085mg sodium, Carbohydrate 33g carbohydrate (2g sugars, Fiber 2g fiber), Protein 26g protein.

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

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.

ARTICHOKE PARMESAN SOUP



Artichoke Parmesan Soup image

Provided by Food Network

Categories     appetizer

Time 1h

Yield 5 to 6 servings

Number Of Ingredients 9

1 small carrot, cut into 1-inch chunks
1 celery stalk, cut into 1-inch chunks
1/2 small onion, cut into chunks
Two 14-ounce cans artichoke hearts in brine
2 tablespoons extra-virgin olive oil
1 cup cornstarch, or more as needed
1/3 cup heavy cream
1 1/2 cups grated Grana Padano or Parmigiano-Reggiano
1 tablespoon plus 1 1/2 teaspoons kosher salt

Steps:

  • Chop the carrot, celery and onion into almost a purée in a food processor. Set aside.
  • Drain the artichoke hearts and reserve the liquid. Place the artichoke hearts in the food processor and purée, using some of the liquid if necessary to facilitate puréeing. Set aside.
  • Heat up the olive oil in a large saucepan, then add the puréed carrot, celery and onion and cook on high heat for 1 minute, stirring constantly because they can burn easily. Add the puréed artichoke hearts and their liquid and 4 cups water. Bring the soup to a boil on high heat, then reduce the heat to medium and let it simmer gently for 20 to 30 minutes, stirring every few minutes so that it doesn't stick to the bottom of the pan!
  • Mix the cornstarch with 1 cup warm water in a small bowl, using your hands to make sure the cornstarch is fully dissolved, then add the mixture to the soup and bring it back to boil. If the soup is too thick for your taste, add a bit more water; if it is too thin, add a bit more cornstarch mixed with water. Don't overdo it, because a bit of cornstarch goes a long way.
  • Add the cream to the soup and stir, then remove the pot from the stove. Add the grated cheese to the soup a bit at the time, using a whisk to work it into the soup so that it doesn't form large clumps. Add 1 tablespoon salt, then taste the soup and, if you think it is necessary, add the remaining 1 1/2 teaspoons salt.

POTATO SOUP WITH BABY ARTICHOKES



Potato Soup with Baby Artichokes image

Categories     Potato     Steam     Low Sodium     Artichoke     Simmer     Boil

Yield serves 8

Number Of Ingredients 9

2 lemons, halved crosswise
24 baby artichokes
6 cups homemade or low-sodium store-bought chicken stock
4 tablespoons unsalted butter
2 small onions, finely chopped
Coarse salt
Freshly ground white pepper
2 pounds Yukon Gold potatoes, peeled and cut into 1-inch pieces
Fresh chives, cut into 1-inch pieces, for garnish

Steps:

  • Fill a large bowl with cold water, and squeeze the juice of 3 lemon halves into the water; add the rinds. Working with 1 artichoke at a time, remove the tough outer leaves (reserve about 8 cups leaves, and discard remaining). Trim the tops so the artichokes are 1 inch long. Peel the stems to remove tough, dark-green parts, and cut the stems flat so that the artichokes can stand upright. Rub the artichokes with juice from the remaining lemon half; place the artichokes in the lemon water. Cover with damp paper towels. The artichokes can be refrigerated in lemon water overnight; cook just before serving.
  • Put the reserved artichoke leaves and the stock into a large stockpot. Bring to a boil over medium-high heat. Reduce heat to medium-low, and simmer for 10 minutes. Pour through a fine sieve into a large bowl, and discard the leaves (you should have about 4 cups liquid). Set aside.
  • Melt the butter in a medium stockpot over medium-high heat. Add the onions, 1/2 teaspoon salt, and 1/4 teaspoon pepper. Cook, stirring occasionally, until the onions are translucent, about 4 minutes. Add the potatoes and reserved artichoke broth. Bring to a boil over medium-high heat. Reduce heat to medium-low. Simmer, partially covered, until the potatoes are tender when pierced with the tip of a knife, 10 to 15 minutes. Let cool slightly.
  • Meanwhile, fill a clean large stockpot with 2 inches of water. Insert a steamer basket, and bring water to a boil. Add the artichoke hearts to steamer basket. Cover, and steam until artichoke hearts are tender but not falling apart, 15 to 20 minutes (begin checking after 15 minutes). Season with salt. Transfer the artichoke hearts to a platter, and cover to keep warm.
  • Working in batches, coarsely purée the soup in a food processor (do not overprocess). Pass through a medium-mesh sieve into another pot. Season with salt and pepper. The soup can be refrigerated in an airtight container overnight; reheat over medium-low heat before serving.
  • Ladle the soup into bowls. Fan leaves of artichoke hearts, if desired; place 3 hearts in each bowl. Garnish soup with chives.

Tips:

  • Choose fresh, tender baby artichokes: Look for artichokes that are firm and have tightly closed leaves.
  • Prepare the artichokes properly: Trim the stem and remove the tough outer leaves. Cut the artichokes in half and scoop out the fuzzy choke.
  • Use a flavorful broth: Chicken broth or vegetable broth are both good options. You can also use a combination of the two.
  • Add plenty of vegetables: In addition to artichokes, you can add other vegetables such as carrots, celery, onions, and potatoes.
  • Season the soup to taste: Add salt, pepper, and other seasonings to taste. You can also add a squeeze of lemon juice or a dollop of sour cream.
  • Serve the soup hot: Baby artichoke and chicken soup is best served hot, with a side of crusty bread or crackers.

Conclusion:

Baby artichoke and chicken soup is a delicious and nutritious soup that is perfect for a cold winter day. It is also a good way to use up leftover chicken. With its delicate flavor and tender artichokes, this soup is sure to be a hit with the whole family.

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