Freezer Meal Recipes / Lunch / Paleo Chicken Artichoke Soup with Basil

Paleo Chicken Artichoke Soup with Basil

This Chicken Artichoke Soup is quick to make, packed full of delicious flavor, and Paleo friendly.
4 Servings Meet The Cook Print
Paleo Chicken Artichoke Soup with Basil

Ingredients

Freezer Containers

Supplies

Nutritional Information

  • 1 serving = 1 Cup
  • 221 Calories
  • 7g Fat
  • 56mg Cholesterol
  • 625mg Sodium
  • 225mg Potassium
  • 13g Carbs
  • 3g Fiber
  • 4g Sugar
  • 24g Protein
  • 5 WW+ Points
  • THM Meal Type: S
  • Zone Blocks: 3 Protein 8 Fat 1 Carbs

Make It Now Cooking Directions

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.

Freeze For Later Cooking 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?

  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.

Freeze For Later 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.

  1. Microwave until warm, about 1-2 minutes.

14 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?

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