Best 3 Chicken Artichoke Soup Recipes

Chicken artichoke soup is a creamy, savory soup made with chicken, artichoke hearts, vegetables, and a variety of spices. It is a comforting and delicious meal that can be enjoyed by people of all ages. Whether you are looking for a quick and easy weeknight meal or a special dish to serve at a dinner party, chicken artichoke soup is a great option. It can be made with fresh or canned ingredients, and can be easily customized to suit your own taste preferences.

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

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:

Use a variety of vegetables. This will give your soup more flavor and nutrients. Some good options include carrots, celery, onions, garlic, and potatoes.
Don't overcook the chicken. Chicken is best when it is cooked through but still tender. Overcooked chicken will be dry and tough.
Use a good quality broth. The broth is the base of your soup, so it's important to use a good one. Look for a broth that is low in sodium and has a rich flavor.
Season the soup to taste. Add salt, pepper, and other seasonings to taste. You can also add a splash of lemon juice or white wine for a bit of brightness.
Serve the soup with a variety of toppings. Some good options include shredded cheese, sour cream, croutons, and chopped parsley.

Conclusion:

Chicken artichoke soup is a delicious and easy-to-make soup that is perfect for a quick and easy meal. It is also a great way to use up leftover chicken. This soup can be made in a variety of ways, so feel free to experiment with different ingredients and flavors to find your favorite recipe.