Paleo Chicken Artichoke Soup with Basil

Plan This Recipe Print

Paleo Chicken Artichoke Soup with Basil

Christine
The Cook
4 Servings
10 Ingredients
21 Comments
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.
4 Servings
10 Ingredients
21 Comments

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

  • Labels

Cooking Instructions

Freeze For Later Cooking Day Directions

Stovetop

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?

  1. Heat coconut oil in a large saucepan over medium heat.
  2. Add celery, onion, salt and pepper and cook 4-5 minutes.
  3. Add chicken broth and artichoke hearts.
  4. Bring to a boil.
  5. Cover, reduce heat to medium-low and simmer until the artichoke hearts are tender, about 12 minutes.
  6. Stir in spinach and basil and then puree small batches of soup in a blender.
  7. Return all puree to the same saucepan and stir in shredded chicken.
  8. Let cool.
  9. Divide into indicated number of freezer bags. Label and freeze.

Make From Frozen Serving Day Directions

Easy Assembly/Ready to Eat

These directions help you cook or reheat this meal AFTER it's been frozen for when you are ready to eat it.

  1. Thaw: In fridge
  2. Microwave until warm, about 1-2 minutes.

Make It Now Cooking Directions

Stove Cook

These directions are for cooking this recipe to serve immediately and NOT to freeze for later.

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

Nutrition Facts

Servings Per Recipe
4 Servings
Serving Size
1 Cup
Amount Per Serving
Calories
221
Total Fat
7g
Cholesterol
56mg
Sodium
625mg
Potassium
225mg
Total Carbohydrates
13g
Fiber
3g
Sugar
4g
Protein
24g
WW+ Points
5
THM Meal Type
S
Zone Blocks
3 Protein 8 Fat 1 Carbs

21 Comments

Join the discussion
  1. 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.

    1. 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 🙂

    1. 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.

  2. 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!

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

  3. 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!

  4. 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!

  5. 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?

  6. 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?

  7. 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!

    1. 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!

Leave a Reply

Your email address will not be published.