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Paleo Chicken Artichoke Soup with Basil

A few years ago I tried an artichoke for the very first time. From the moment it hit my lips I was addicted! I think I could have eaten an artichoke every day except for the fact that fresh artichokes are quite time consuming to make…and eat! That’s not really a great combination when you have small kids. Thankfully, I found a recipe recently that calls for frozen artichokes. Frozen artichokes! Brilliant. I grabbed that recipe, Paleo-fied it a bit, and ate every last drop. Here’s to you doing the same!

Paleo Chicken Artichoke Soup with Basil


Christine @ onceamonthmeals.com (Adapted from the Food Network)



Heat coconut oil in a large saucepan over medium heat. Add celery, onion, salt and pepper and cook 4-5 minutes. Add chicken broth, preferably homemade, and artichoke hearts. Bring to a boil. Cover, reduce heat to medium-low and simmer until the artichoke hearts are tender, about 12 minutes. Stir in spinach and basil and then puree small batches of soup in a blender. Return all puree to the same saucepan and stir in shredded chicken.

Freezing Directions:

Let cool. Pour into a freezer bag, label and lay flat to freeze. To serve: Thaw. Pour into pan to reheat on stove or pour into microwave safe bowl and cook for 2 minutes.

Servings: 4

**conversion chart image provided by Erik Spiekermann

13 Responses to “Paleo Chicken Artichoke Soup with Basil”

  1. Hillary says:

    I use a microwavable steamer to fix my artichokes in 12-15 minutes! The steamer I use is the from Tupperware (Tupperwave Stack Cooker using the colander steamer – a “classic”) annd can fit 2 to 3 full artichokes. I wash the artichokes off and then pour a little lemon juice inside the artichoke and then pop them in the steamer – add water to the bottom and put the whole thing in the microwave for about 12-15 minutes. To check if they are done, I pull a leaf from the bottom of the artichoke and if it comes off easily then it is done. I am sure that there are other steamers out there that would fit an artichoke… My kids love eating them now too! I pair them with homemade Vinegrette dressing (light on the oil – heavy on the vinegar) and it is a healthy meal.

  2. Jessica says:

    How many cups of broth is it?

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  5. Julia says:

    I really liked this soup. If I remade it I would probably water down the chicken broth because I just generally am not a fan of that taste but the soup was delicious and super fun to make!

  6. Leigh says:

    This was SO good! I will definitely make this again!

  7. Lesley says:

    Have you used frozen spinach before?

    • Lisa says:

      Lesley – you could easily sub frozen spinach for fresh, just make sure it is thawed, and squeezed dry from any moisture.

  8. Emily says:

    This is fantastic! I will be making this regularly. I loved how it is creamy without having any dairy in it. This would make a great meal for a luncheon or something like that. I think it would be fun to add a toppings bar in addition to the chicken. Maybe sauteed mushrooms, chopped tomatoes, chopped roasted red peppers, cheeses to sprinkle on for people who eat dairy, etc. Love it!

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