Low-Carb Lemon Artichoke Chicken Soup

Chef's notes#

This is a WIP based on my craving for Whole Foods' soup. I have made this thrice, changing it as I go each time. So take this recipe as a suggestion and make it yours!

Mince your garlic first, so it can sit for 10 minutes while you chop the other veggies, and the alliin can convert to allicin--the good anti-inflammatory stuff!

For stock, you can use a concentrated stock and add water, use a bone broth for part and add chicken stock cubes with water for the rest, use Better than Bouillon (USA), etc. Whatever you can acquire easily is good.

*If you can find lemongrass and sumac, then they make wonderful additions. Sub 4 stalks lemongrass and 2 tbsp sumac for one lemon. Add the sumac in at the very beginning, directly to the hot oil before sautéing veggies. This blooms it and gives it a more complex flavor. Make sure to bruise the lemongrass with the back of your knife. Really give it a good whack, lotsa times. Add in with the stock, then remove with the bay leaves.

To make this soup non-keto, add cooked Arborio rice as a last step. And remember, if you think to yourself, hmmm I wonder if that is enough salt, then NO, it is not enough salt.

Details#

• ⏲️ Prep time: 15 minutes
• 🍳 Cook time: 60 minutes
• 🍽️ Servings: 6

Ingredients#

• 1.5 pounds boneless skinless chicken thighs
• 5 cups chicken stock
• 2 14-ounce cans artichoke hearts (in water, drained, rinsed, and quartered)
• 2 lemons, squeezed plus their zest
• 5 garlic cloves, minced
• 1 yellow onion, diced in chunks
• 4 celery stalks, deveined, cut in 0.5" chunks
• 4 medium carrots, peeled, cut in 0.5" chunks
• 1 medium yellow bell pepper, diced in chunks
• 1 cup heavy cream
• 2 cups fresh spinach, cut in 1" strips
• 1 tsp thyme
• 0.5 tsp oregano
• 0.5 tsp rosemary
• 2 bay leaves
• 1 tbsp salt
• 0.5 tsp black pepper
• 0.5 cup dry white wine or substitute
• 4 stalks lemongrass*
• 2 tbsp sumac*

Directions#

1. Sauté aromatics: Heat 2 tablespoons olive oil in a large pot or Dutch oven over medium heat. Add sumac*, if using, and let it bloom for 1 minute. Add yellow onion and bell pepper, carrot, and celery, and cook about 5 minutes. Add minced garlic and cook another minute until fragrant.
2. Add dry white wine and cook for 5 minutes or until alcohol burns off.
3. Add broth and chicken: Pour in 5 cups chicken stock and add whole chicken thighs, 2 bay leaves, 1 tsp dried thyme, 0.5 tsp dried oregano, 0.5 tsp rosemary, 1 tbsp salt, and 0.5 tsp black pepper. Bring to a boil, then reduce heat to a simmer.
4. Simmer chicken: Simmer until chicken is cooked through and tender, about 20 minutes.
5. Shred chicken: Remove chicken from pot and shred with two forks. Remove and discard bay leaves and lemongrass*, if using. Return shredded chicken to the pot. Optionally, you can sauté the shredded chicken in a high heat oil in another pan to give it some browning and more flavor.
6. Simmer: Let soup simmer for 20 minutes.
7. Add artichokes and cream: Add artichoke hearts to the pot. Stir heavy cream into the soup over low heat.
8. Add lemon and greens: Stir in lemon juice and zest from 2 lemons (*or 1 lemon, if using lemongrass and sumac). Add 2 cups fresh spinach and cook for another 5 minutes. Taste and adjust salt, pepper, and lemon to your preference.