A perfectly bright, warm, simple chicken soup for a day of April showers.
Simple, flavorful, healthy. This is something of a copycat recipe. I’m not going for anything even near total accuracy, but it most certainly was inspired by the Lemon Artichoke Soup you can find in the prepared foods section at Whole Foods. If you’ve been there lately, I’m sure you know the one. I love the flavor combination of lemon, artichoke and chicken (such as in this recipe), and having it rendered in soup form seemed like just the bowl of homemade nourishment I love in the rainy Northwest spring.
SPRING CHICKEN SOUP WITH ARTICHOKES & LEMON
2 tablespoons coconut oil
1 onion, diced
2 ribs celery, diced
1 carrot, diced
approximately 1 1/2 pounds leftover cooked chicken (breast, thigh, whatever)
1 quart chicken broth plus one cup water
2 cans artichoke hearts (plain, not marinated), drained and chopped
juice and zest of one large lemon
1 teaspoon salt
1/4 teaspoon pepper (I like white for this recipe)
1 cup flat-leaf parsley and chives, plus extra parsley for garnish
Standard soup base procedure: Heat the oil in a large pot over medium high, saute the onion, carrots and celery until soft and starting to brown. Add in chicken, broth, artichoke hearts, lemon juice and zest (I reserved a little to add at the end, but that’s up to you) and seasonings. Bring to a boil, then reduce to a simmer and cook for 20-30 minutes.
Ladle about a generous cup’s worth into a blender, aiming to use liquid and vegetables only (a little chicken sneaking in is no big deal, though). Add the 1 cup of parsley and chives and blend until smooth. Pour back into pot and stir, this will give the liquid a lively and lovely green hue that doesn’t quite come across in my photo, alas. Add remaining lemon and extra parsley for garnish to serve.
— posted by Anne