Lemon Chicken Artichoke Soup
Serves 6-8
I love this soup, a hint of lemon and spice with just a touch of cream and loaded with healthy vegetables. I love artichokes and wanted to do something different with them. The lemon and artichokes make this soup a Mediterranean delight.
The nights are getting colder and soup season is upon us. This soup can be made vegetarian with the vegetable broth and leaving out the chicken or for meat lovers, add the chicken and make it with chicken broth. Either way it’s a light lemony twist on traditional chicken soup.
1 Tablespoon Olive Oil
1 Tablespoon Butter or Ghee
½ Yellow Onion, diced
2 Celery sticks, diced
3 Cloves of Garlic
½ teaspoon Cheyenne Pepper
Salt to taste
Black Pepper to taste
6 Vegetable Broth (or chicken broth)
Juice of ½ a lemon
2 Chicken Breasts
1 14 oz can of artichokes in water, quartered and drained
1 Cup Shredded Mozzarella
1 Cup Grated Parmesan plus some for garnish
2-3 Tablespoons Heavy Cream
2 Cups Fresh Spinach
¾ Cup Carrots sliced
1 Cup Zucchini, halved then sliced 1/8 inch thick
Sauté the onion in the olive oil and butter until the onion starts to caramelize, add celery and carrots and sauté a few more minutes, then add spices and garlic and sauté for just another minute (don’t let the garlic burn, it will taste bitter). Add Broth and cook another 5 minutes, then add zucchini and spinach and cook another minute. Then add parsley, cheese and cream and it’s done. I cooked the chicken separately in a Sous Vide cooker. I marinate the chicken in a little Olive Oil, Lemon Juice and Salt for 30 minutes to 4 hours. Cook in a Sous Vide at 150 degrees for 90 minutes. Chicken cooked this way is tender and moist, just add to the soup at the end, long enough for it to heat up. You can also just dice up the chicken breast raw and add it after you sauté the onions.
