Artichokes bring a unique, slightly nutty flavor that transforms chicken soup into something special. Paired with sun-dried tomatoes and a splash of white wine, this soup has Mediterranean flair that feels restaurant-worthy but is surprisingly easy to make at home.
Using canned or jarred artichoke hearts makes this an achievable weeknight dinner - no need to spend hours prepping fresh artichokes. The result is an elegant soup that's sophisticated enough for company.
About Artichokes
- Fiber: Exceptionally high fiber content
- Antioxidants: One of the richest sources
- Flavor: Nutty, slightly sweet
- Texture: Tender, meaty
Mediterranean Partners
- Sun-dried tomatoes
- Kalamata olives
- Capers
- Fresh basil
Serving Suggestions
- Fresh basil leaves
- Shaved Parmesan
- Crusty ciabatta
- Drizzle of olive oil
Chicken Soup with Artichokes
Mediterranean-inspired soup with artichoke hearts.
Nutrition per serving
265Calories
30gProtein
16gCarbs
9gFat
6gFiber
5gSugar
Ingredients
Instructions
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Sauté aromatics. Heat olive oil in a large pot over medium heat. Add onion and cook 5 minutes until softened. Add garlic and Italian seasoning. Cook 1 minute.
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Deglaze. Pour in white wine and let it reduce by half, about 2 minutes, scraping up any browned bits.
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Cook chicken. Add broth and chicken breast. Bring to a simmer. Cook 20 minutes until chicken is cooked through. Remove and shred.
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Add vegetables. Add artichoke hearts and sun-dried tomatoes to the pot. Simmer 5 minutes until heated through. Return shredded chicken.
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Serve. Season with salt and pepper. Ladle into bowls and top with fresh basil and shaved Parmesan.
Recipe Notes
- Marinated artichokes: Use for extra flavor - drain well.
- Add spinach: Stir in baby spinach at the end.
- Alcohol-free: Replace wine with extra broth and lemon juice.
- Storage: Refrigerate 4 days. Freezes well.
