Mother Earth Living

Chicken-Artichoke Soup Recipe

Whip up a pot of hearty soup with this Chicken-Artichoke Soup recipe, then gather friends and neighbors for a casual night of great food.
By Maggie Stuckey
November, 2013
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This hearty Chicken-Artichoke Soup recipe is a great addition to your collection of winter soup recipes.
Photo By Lara Ferroni

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Soup Night (Storey Publishing, 2013) by Maggie Stuckey provides the perfect soup recipes for building community. Gather friends and neighbors on a regular basis for a casual night of soup and sides—this self-made soup party will have a positive ripple effect. The following Chicken-Artichoke Soup recipe, which combines hearty ingredients with flavorful herbs, is excerpted from chapter 3, “Winter.”

You can purchase this book from the Mother Earth Living store: Soup Night.

Chicken-Artichoke Soup Recipe

This hearty Chicken Artichoke Soup recipe is our version of a wonderful shrimp soup we learned years ago in a New Orleans cooking school. We used chicken instead of shrimp and added the sherry. In Louisiana there’s a great seasoning called Joe’s Stuff, but Old Bay products are also terrific and much easier to find. —Recipe from Eric and Kat Meyer, Cleveland, Ohio

• 4 cups chicken broth
• 3 (8-ounce) packages frozen artichokes, thawed and quartered
• 1 cup chopped scallions, plus more for garnish
• 1 teaspoon dried thyme, or 1 tablespoon fresh thyme, minced
• Old Bay seasoning
• 4 tablespoons butter
• 1/4 cup all-purpose flour
• 1 pound skinless boneless chicken thighs, cut into bite-size pieces
• 4 cups heavy cream
• Cream sherry
• Salt and freshly ground black pepper
• Chopped fresh flat-leaf parsley, for garnish

1. Combine the broth, artichokes, scallions, thyme, and Old Bay to taste in a large soup pot. Bring to a boil. Reduce the heat, and simmer for 10 to 12 minutes.

2. Melt the butter in a small saucepan and whisk in the flour, stirring constantly over low heat for 1 to 2 minutes to make a light roux, then add the roux to the soup pot gradually, stirring as you go. Add the chicken and simmer for 5 to 7 minutes, until cooked through.

3. Add the cream, stir, and simmer for 10 minutes longer.

4. Reduce the heat, add sherry to taste, and season with salt and pepper to taste.

5. Garnish with the parsley and additional scallions. Serve hot. SERVES 6 TO 8.

Variations: Also wonderful made with shrimp rather than chicken.
Make ahead:
Through step 2. Refrigerate.
For large crowds:
Since the Meyers typically serve 100 people or more, I think it’s safe to say this soup is easy to expand.
Omit the chicken, and use water or vegetable broth.

More Soup Recipes from Soup Night

Zucchini Tortellini Soup Recipe
Sweet Corn Chowder Recipe
Slow-Cooker Chili Recipe

Excerpted from Soup Night (c) Maggie Stuckey, photography (c) Lara Ferroni, used with permission from Storey Publishing. Buy this book from our store: Soup Night.

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