Italian Chicken Artichoke Soup

Name: Italian Chicken Artichoke Soup
Prep time: 5 min
Cook time: 20 min
Total time: 25 min
Yield: 4
Cuisine: Italian
Ingredients: ½ cup Yellow Onion (1/2 cup finely chopped yellow onion I used a Vidalia onion); 2 tbsp Extra Virgin Olive Oil (2 tbsp good quality extra virgin olive oil); 1 cup Roma Tomato (1 cup chopped Roma tomatoes); 14 oz Artichoke Hearts (14 oz quartered artichoke hearts You can use frozen artichokes steamed and drained prior to adding to soup. You can also use canned, just rinse well and drain); 4 cup Chicken Broth (4 cups chicken broth); 16 oz Chicken Breast (16 oz precooked shredded chicken *utilize leftover chicken or shred cooked rotisserie chicken breast); ¼ cup Basil (1/4 cup julienned fresh basil); 0 pieces Table Salt (salt and freshly cracked pepper to taste); 0 pieces Parmesan Cheese (Garnish: freshly grated Parmigiano-Reggiano cheese); 0 pieces Croutons (Garnish: Homemade Croutons I left these out)

Italian Chicken Artichoke Soup - Soup (Italian)

25 minItalian

Servings4

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Gluten Free
Egg Free

Ingredients

For 4 servings

Yellow Onion½ cup · 1/2 cup finely chopped yellow onion I used a Vidalia onion
Extra Virgin Olive Oil2 tbsp · 2 tbsp good quality extra virgin olive oil
Roma Tomato1 cup · 1 cup chopped Roma tomatoes
Artichoke Hearts14 oz · 14 oz quartered artichoke hearts You can use frozen artichokes steamed and drained prior to adding to soup. You can also use canned, just rinse well and drain
Chicken Broth4 cup · 4 cups chicken broth
Chicken Breast16 oz · 16 oz precooked shredded chicken *utilize leftover chicken or shred cooked rotisserie chicken breast
Basil¼ cup · 1/4 cup julienned fresh basil
Table Salt0 pieces · salt and freshly cracked pepper to taste
Parmesan Cheese0 pieces · Garnish: freshly grated Parmigiano-Reggiano cheese
Croutons0 pieces · Garnish: Homemade Croutons I left these out

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Steps

1If using frozen artichokes, steam and drain any excess water
2In a large sauté or frying pan, sauté onion in olive oil until soft, about 3-5 minutes
3Stir in tomatoes and cook for 5 minutes
4Add artichoke hearts, cooking 2-3 more minutes
5Add broth, chicken, and basil
6Bring to a boil and let simmer until everything is hot and the flavors have had time to mingle
7Season with salt and freshly ground pepper to taste
8Garnish with Parmigiano-Reggiano cheese and croutons, if using