Chicken Soup with Lemon & Artichokes (Print Version)
# Ingredients:
→ Base Ingredients
01 -
1 tablespoon olive oil
02 -
1 medium onion, diced
03 -
1 medium carrot, diced
04 -
2-3 celery stalks, diced
05 -
2 garlic cloves, finely chopped
→ Main Components
06 -
2 chicken breasts (about 1 lb / 450 g)
07 -
6 cups (1.5 liters) chicken stock
08 -
1/2 cup (75 g) pastina
09 -
1 can (14 oz / 400 g) artichoke hearts, drained, rinsed and quartered
→ Seasonings & Garnish
10 -
1/4 teaspoon red chili flakes
11 -
Juice of 1 small lemon
12 -
A handful of fresh parsley
13 -
Salt and freshly ground black pepper to taste
# Instructions:
01 -
Get your soup started by heating olive oil in a large stock pot or Dutch oven. Toss in your diced onion, carrot, and celery, letting them soften and release their flavors for about 6-8 minutes over medium heat.
02 -
When your vegetables are tender, stir in the garlic and chili flakes. Let these fragrant ingredients cook for just a minute to wake up their flavors.
03 -
Nestle the chicken breasts into the pot and pour in your chicken stock. Once it starts bubbling, cover it up and let it simmer gently on medium-low heat for 15 minutes.
04 -
Take out the chicken and add your pastina to the pot. Keep an eye on it for 10 minutes, stirring occasionally so it doesn't stick. While that's happening, use two forks to shred your chicken into bite-sized pieces.
05 -
Once the pasta's perfectly al dente, add back your shredded chicken along with the artichokes and a bright squeeze of lemon juice. Finally, sprinkle in fresh parsley, taste for seasoning, and serve it up hot. Feel free to add an extra squeeze of lemon if you're feeling citrusy!
# Notes:
01 -
This soup brings together tender chicken, bright lemon, and hearty artichokes for a fresh take on traditional chicken soup. Perfect for both cozy nights and light lunches!