Paleo Chicken Artichoke Soup with Basil
Paleo Chicken Artichoke Soup with Basil has a delightfully smooth, herbaceous base accented with bits of shredded chicken for a satisfying springtime lunch. This freezer meal recipe is packed full of fresh flavor and makes eating paleo all the easier.
Ingredients
- 2 tablespoons Coconut Oil
- 1 ⅓ cups dice Celery
- 1 cup dice Onion
- ⅛ teaspoons Sea Salt
- ⅛ teaspoons Black Pepper
- 2 cups Chicken Broth/Stock
- 1 ½ cups Artichoke Hearts, Frozen
- 1 cup Spinach
- 3 teaspoons chop Basil, Fresh
- 2 cups cook and shred Chicken, Boneless Breasts
Containers
Supplies
Cooking Instructions
Freeze For Later Cooking Day Directions
These directions help you cook or prepare this meal PRIOR to being frozen for serving later (see Serving Day Directions when you are ready to prepare it to eat).
Why would I want to freeze this?
- Heat coconut oil in a large saucepan over medium heat.
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Make From Frozen Serving Day Directions
These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.
- Thaw: In fridge
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Make It Now Cooking Directions
These directions are for cooking this recipe to serve immediately and NOT to freeze for later.
- Heat coconut oil in a large saucepan over medium heat.
- Add celery, onion, salt and pepper and cook 4-5 minutes.
- Add chicken broth 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.
Nutrition Facts
- Servings Per Recipe
- 4 Servings
- Serving Size
- about 1 cup Amount Per Serving
- Calories
- 246
- Total Fat
- 11g
- Saturated Fat
- 7g
- Trans Fat
- 0g
- Cholesterol
- 85mg
- Sodium
- 595mg
- Total Carbohydrates
- 8g
- Fiber
- 4g
- Sugar
- 2g
- Protein
- 28g
- WW Freestyle
- 4
21 Comments
Join the discussionI 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.
Thanks for the tip! I definitely need to make a whole artichoke for my oldest. They probably are a ton of fun for kids to eat 🙂
How many cups of broth is it?
Oops…sorry about that…the formatting was off. I used 2 cups of broth but you can use more/less depending on the level of thickness you prefer.
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!
Julia – So glad you loved this recipe. It’s a fun twist on your normal soup routine!
This was SO good! I will definitely make this again!
Have you used frozen spinach before?
Lesley – you could easily sub frozen spinach for fresh, just make sure it is thawed, and squeezed dry from any moisture.
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!
Oh that’s a great idea Emily! Love the topping suggestions! Thanks for sharing!
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!
This might be a super dumb question, but I’m relatively new to all this. I’m assuming because the ingredients list says “artichoke hearts, frozen” and not “frozen artichoke hearts, thawed” you’re cooking with them while they’re *still* frozen and not defrosted, correct? or am I reading too much into this?
You assume correctly- just toss them in frozen!
This was really good but the only bad thing is that it stained my teeth and tongue green/brown! I had to go all afternoon like that. Is there something I did wrong or I should add to the recipe to prevent this?
Sorry to hear this! Unfortunately, there isn’t much you can do ?
I like a chunky soup so I left out half of the artichokes and all the chicken. Blended soup then added diced artichokes and chicken back in. Delicious!
Wonderful!!
Can I use canned artichokes?
Hi Veronica! Great question! You can use canned artichokes, you will just need to adjust the cooking time in step #5 in the recipe to accommodate. Since this is a stovetop recipe, I would just keep an eye on them as you cook!
Thanks, will do!