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Lemon Artichoke Chicken Soup Recipe

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3.9 from 6 reviews

This comforting Lemon Artichoke Chicken Soup combines tender chicken breasts, delicate pastina pasta, and tangy artichoke hearts in a savory chicken broth, enlivened with fresh lemon juice and herbs. Perfect for a cozy meal, this soup balances bright citrus flavors with gentle heat from chili flakes, creating a wholesome and flavorful dish that’s easy to prepare in under an hour.

Ingredients

Soup Base

  • 1 tablespoon olive oil
  • 1 medium onion, diced
  • 1 medium carrot, diced
  • 2–3 celery stalks, diced
  • 2 garlic cloves, finely chopped
  • 1/4 teaspoon red chili flakes

Protein and Broth

  • 2 chicken breasts (about 1 lb / 450 g)
  • 6 cups (1.5 liters) chicken stock

Pasta and Vegetables

  • 1/2 cup (75 g) pastina
  • 1 can (14 oz / 400 g) artichoke hearts, drained, rinsed and quartered

Finishing Touches

  • Juice of 1 small lemon
  • A handful of fresh parsley, chopped
  • Salt and freshly ground black pepper to taste

Instructions

  1. Sauté the Vegetables: Heat the olive oil in a large stock pot or Dutch oven over medium heat. Add the diced onion, carrot, and celery. Cook for 6-8 minutes until the vegetables are softened and fragrant.
  2. Add Garlic and Chili Flakes: Stir in the finely chopped garlic and red chili flakes, cooking for an additional minute to release their aromas without burning.
  3. Cook the Chicken: Place the chicken breasts into the pot and pour in the chicken stock to cover. Bring the mixture to a boil, then reduce the heat to medium-low, cover with a lid, and let it simmer gently for 15 minutes until the chicken is cooked through.
  4. Prepare the Pasta: Remove the chicken breasts from the pot and set aside. Add the pastina pasta to the simmering broth and cook for 10 minutes until al dente, stirring occasionally to prevent sticking.
  5. Shred and Combine Chicken: While the pasta cooks, shred the chicken breasts using two forks. Return the shredded chicken to the pot along with the quartered artichoke hearts and lemon juice. Stir to combine all ingredients evenly.
  6. Finish and Serve: Mix in the chopped fresh parsley and season with salt and freshly ground black pepper to taste. Serve the soup hot, offering extra lemon juice on the side for added brightness if desired.

Notes

  • Pastina can be substituted with other small pasta shapes like orzo or acini di pepe if unavailable.
  • Adjust the red chili flakes quantity to control the heat according to your preference.
  • For a richer flavor, use homemade chicken stock or low-sodium stock and adjust salt accordingly.
  • This soup can be stored in the refrigerator for up to 3 days; reheat gently before serving.
  • Add a sprinkle of grated Parmesan or a dollop of Greek yogurt when serving for extra creaminess.

Find it online: https://bitezly.com/lemon-artichoke-chicken-soup-recipe/