Lemon Artichoke Chicken Soup

Ingredients

1 tablespoon olive oil

1 medium onion, diced

1 medium carrot, diced

2-3 celery stalks, diced

2 garlic cloves, finely chopped

¼ teaspoon red chili flakes

2 chicken breasts (about 1 lb / 450 g)

6 cups (1.5 liters) chicken stock

½ cup (75 g) pastina

1 can (14 oz / 400 g) artichoke hearts, drained, rinsed and quartered

Juice of 1 small lemon

A handful of fresh parsley

Salt and freshly ground black pepper to taste

Instructions

Heat the olive oil in a large stock pot or Dutch oven and sauté the onion, carrot and celery for 6-8 minutes over medium heat until softened.

Next, add the garlic and red chili flakes and continue to cook for another minute.

Place the chicken breasts in the pot and cover everything with the chicken stock. Bring to a boil, then cover with a lid and simmer on medium-low heat for 15 minutes.

Take the chicken breasts out of the pot and add the pastina. Cook for 10 more minutes until the pasta is al dente. Make sure you stir from time to time to prevent the pasta from sticking to the bottom of the pot.

Meanwhile, shred the chicken with two forks. Add it back to the pot when the pasta is cooked together with the artichoke and lemon juice.

Stir in the fresh parsley, adjust the seasoning and serve hot, with some extra lemon juice if you like.

Notes:

Chicken Breast Alternatives: If you prefer, you can use chicken thighs instead of chicken breasts for a richer flavor. Bone-in, skinless thighs will also work, though you may need to adjust the cooking time.

Stock Variations: For a lighter soup, use low-sodium chicken stock. You can also substitute chicken stock with vegetable broth for a different flavor profile or to make it suitable for a vegetarian version (though it won’t have the same richness).

Pastina Substitutes: If you can’t find pastina, you can use other small pasta shapes like orzo, alphabet pasta, or even rice. Adjust cooking times as needed depending on the substitute used.

Artichoke Hearts: For a more intense artichoke flavor, consider using marinated artichoke hearts instead of plain ones. Just be mindful of the extra seasoning from the marinade.

Lemon Juice: Adjust the amount of lemon juice based on your taste preference. Adding more can enhance the soup’s brightness and acidity, while less will give a milder flavor.

Spice Level: The red chili flakes add a touch of heat. If you prefer a milder soup, reduce the amount or omit them altogether.

Vegetable Variations: Feel free to add other vegetables like peas, green beans, or corn to increase the soup’s nutritional value and flavor. Add them along with the pastina.

Storage: This soup stores well in the refrigerator for up to 3-4 days. For best results, store the pasta separately if you plan to keep leftovers, as it can absorb liquid and become mushy.

Freezing: To freeze, allow the soup to cool completely. Transfer to airtight containers and freeze for up to 3 months. Reheat gently on the stove, adding a bit of water or extra stock if needed.

Garnishes: Consider garnishing the soup with additional fresh parsley or a sprinkle of grated Parmesan cheese before serving for extra flavor.

Nutrition Information:

Yield: 6 Serving Size: 1

Amount Per Serving:

Frequently Asked Questions:

Can I use pre-cooked chicken in this recipe instead of raw chicken breasts?

Yes, if you have pre-cooked chicken, you can absolutely use it in this recipe.

Simply shred or chop the cooked chicken and add it back to the pot when the pasta is cooked, along with the artichokes and lemon juice.

What can I use as a substitute for pastina if I can’t find it?

If you can’t find pastina, you can substitute with any small pasta shape such as orzo, small shells, or ditalini.

Adjust the cooking time according to the package instructions for the chosen pasta.

Can I use vegetable stock instead of chicken stock to make this soup vegetarian?

Yes, you can use vegetable stock instead of chicken stock to make this soup vegetarian.

It will alter the flavor slightly but will still result in a delicious and comforting soup.

How long will this soup keep in the refrigerator?

This soup can be stored in the refrigerator for up to 3-4 days in an airtight container.

Simply reheat it on the stove or in the microwave before serving.

Can I freeze leftovers of this soup?

Yes, this soup freezes well.

Allow it to cool completely, then transfer it to freezer-safe containers or bags.

It can be frozen for up to 3 months.

Thaw overnight in the refrigerator before reheating on the stove or in the microwave.

Can I use boneless, skinless chicken thighs instead of chicken breasts?

Yes, you can use boneless, skinless chicken thighs instead of chicken breasts in this soup.

Thighs will add a slightly different flavor and texture to the soup but will work well.

Is there a substitute for fresh parsley if I don’t have any?

If you don’t have fresh parsley, you can substitute with dried parsley.

However, fresh parsley adds a brighter flavor and color to the soup, so if possible, try to use it.

Can I use fresh artichokes instead of canned ones?

Yes, you can use fresh artichokes instead of canned ones if you prefer.

Simply clean and trim the fresh artichokes, then cook them until tender before adding them to the soup.

How can I adjust the spice level of the soup?

If you prefer a spicier soup, you can increase the amount of red chili flakes or add a dash of hot sauce or cayenne pepper.

Conversely, if you prefer a milder soup, you can omit the red chili flakes altogether.

Can I make this soup ahead of time and reheat it later?

Yes, you can make this soup ahead of time and reheat it later.

Allow the soup to cool completely before transferring it to an airtight container and storing it in the refrigerator.

Reheat gently on the stove over medium heat, stirring occasionally.

Can I use vegetable broth instead of chicken stock to make it vegetarian?

Yes, you can use vegetable broth instead of chicken stock to make this soup vegetarian.

It will alter the flavor slightly but will still be delicious.

What size should I dice the onion, carrot, and celery?

Aim for a uniform dice of about 1/4 to 1/2 inch for the onion, carrot, and celery.

This size ensures even cooking and provides a pleasing texture to the soup.

Can I use a different type of pasta instead of pastina?

Yes, you can substitute pastina with any small pasta shape such as orzo, small shells, or ditalini.

Adjust the cooking time according to the package instructions for the chosen pasta.

How do I know when the pasta is al dente?

Pasta is al dente when it is cooked through but still slightly firm to the bite.

Taste a few pieces to check for doneness, and if it feels slightly firm, it’s ready to be added to the soup.

What can I serve as a side dish with this soup?

This soup pairs well with crusty bread, garlic bread, or a simple side salad.

The bread is perfect for dipping into the flavorful broth, while the salad adds freshness and lightness to the meal.