Description
A comforting and bright Lemon Artichoke Chicken Soup recipe. Easy to make with tender chicken, creamy artichokes, and zesty lemon. Perfect for a light yet satisfying meal.
Ingredients
Scale
- 1 tablespoon olive oil
- 1 medium yellow onion, finely chopped
- 2 carrots, peeled and diced
- 2 celery stalks, diced
- 3 cloves garlic, minced
- 6 cups low-sodium chicken broth
- 2 cups cooked chicken, shredded or diced (rotisserie chicken works well)
- 1 (14-ounce) can artichoke hearts, drained and roughly chopped
- 1/2 cup half-and-half or heavy cream (optional, for extra creaminess)
- 1/4 cup fresh lemon juice (from about 1–2 lemons)
- 1/4 cup fresh parsley, chopped
- Salt and freshly ground black pepper to taste
- Pinch of red pepper flakes (optional)
Instructions
- 1. Heat olive oil in a large pot or Dutch oven over medium heat. Add the chopped onion, carrots, and celery. Cook, stirring occasionally, until the vegetables have softened, about 8-10 minutes.
- 2. Stir in the minced garlic and cook for another minute until fragrant, being careful not to burn it. Add red pepper flakes, if using.
- 3. Pour in the chicken broth and bring to a simmer. Add the cooked chicken and the chopped artichoke hearts.
- 4. Reduce the heat to low, cover, and let the soup simmer for at least 15-20 minutes.
- 5. If desired, stir in the half-and-half or heavy cream. Cook for another 2-3 minutes, but do not boil after adding the dairy.
- 6. Remove the pot from the heat. Stir in the fresh lemon juice and chopped parsley.
- 7. Taste the soup and season with salt and freshly ground black pepper as needed. Ladle into bowls and serve hot.
Notes
For optimal flavor and texture, store leftovers in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat. This soup also freezes well for up to 2-3 months. Thaw overnight in the refrigerator before reheating.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: Approx. 300-400 (varies with cream)
- Sugar: 4g
- Sodium: 600mg (using low-sodium broth)
- Fat: 15-25g (varies with cream)
- Carbohydrates: 10g
- Fiber: 3g
- Protein: 25g