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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

Author/Source:

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

Ingredients:

Directions:

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

14 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!

  9. Virginia says:

    I’m looking forward to trying this! I bought a Crock Pot lunch warmer, and I think it will be perfect to heat up my frozen soup slowly throughout the day. I plan to use canned chicken and an immersion blender… can’t wait to try it!

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