Make homemade Zuppa di Carciofi aka Italian Artichoke Soup with Chicken in under 30 minutes. This easy broth-based soup is made with artichokes, onions, tomatoes, and fresh herbs, then enhanced with tender shredded chicken and fresh lemon. Easy to adjust for keto and Whole30 protocols.
Once upon a time, I was gifted a copy of Cicciotti's Kitchen by Gaetano Cicciott (it was provided to me free of charge, but all opinions are my own). This cookbook is packed with incredible Italian dishes, but the recipe for Zuppa di Carciofi (Italian artichoke soup) stood out to me the most. The only thing missing was protein, so I added leftover shredded chicken, and this delicious chicken artichoke soup was born.
With the help of cooked shredded chicken, you can make a pot of chicken artichoke soup in 30 minutes or less with 29 grams of protein per serving.
The best part? Hold the cheese and croutons, and this soup is gluten-free, dairy-free, low carb, paleo, and Whole30 compliant. It's truly the best.
Why You'll Love This Recipe
- A one-pot meal in 30 minutes or less
- Includes protein-rich chicken
- A tasty way to repurpose leftover chicken
- Dairy-free and gluten-free ( hold the cheese and croutons)
- Easy to modify for keto, paleo, and Whole30 purposes
Ingredients You'll Need
- Artichoke Hearts: I like keeping a bag of frozen artichokes stocked for soup. I steam them until they're just thawed before adding them to the soup. See FAQ for tips on using canned artichoke hearts.
- Olive Oil: A quality olive oil or extra virgin olive oil to enhance the flavor and cook the veggies.
- Onion: The original recipe calls for yellow onion. I used Vidalia onion, and it came out great.
- Tomatoes: I used chopped Roma tomatoes, but you can use any plump, juicy tomato here.
- Chicken Broth: The broth matters. Use a quality store-bought broth or homemade chicken broth (or bone broth). It's the base of your soup, so it's essential that you genuinely enjoy it! 🙂
- Basil: Fresh basil to enhance every flavor. You can also throw in some parsley and dill here.
- Chicken: Got leftover chicken? Shred the meat up and use it in your soup. You'll need 1 pound total of cooked shredded chicken.
- Salt & Pepper: to taste! You may not need to add much, depending on your broth.
- Garnish: To replicate the OG, freshly grated Parmigiano-Reggiano and croutons are non-negotiable toppings. For paleo and Whole30 purposes, opt for a lemon wedge instead.
How To Make Chicken Artichoke Soup
Step 1: Prepare artichokes. If your artichokes are frozen, prepare them for soup by steaming then draining them thoroughly.
Step 2: Cook vegetables. In a large pot, warm olive oil over medium heat. Add onion and saute until soft and fragrant. Add the tomatoes and cook for about 5 minutes. Then, add the artichoke hearts and cook for a few more minutes.
Step 3: Add broth and chicken. Add the chicken broth, cooked shredded chicken, and basil to the pot. Bring to a boil and let simmer until everything is hot and the flavors have had time to mingle—season to taste with salt and pepper.
Step 4: Garnish and serve. Ladle soup into four bowls and top each serving with freshly grated Parmigiano-Reggiano and croutons (optional). Serve with lemon wedges and enjoy hot.
Recipe Tips
- Make it extra lemony. A squeeze of fresh lemon juice improves every flavor, but if you want to make your soup pop, also add a pinch of lemon zest to your bowl.
- Finish with greens. A minute or so before you're ready to take the pot off of the heat, add a handful of baby spinach leaves or chopped kale. It may seem like a lot at first, but the residual heat will make the leaves soft and tender.
- Give it a kick. This light, brothy soup is a good base for some spice. Add a dash of red pepper flakes or cayenne powder if you like heat.
Variations
Tailor your artichoke tomato soup with chicken to your dietary lifestyle. See below for ideas:
Low carb/ keto - This soup is low carb and keto-friendly without the croutons. For added fat, load on the cheese.
Paleo/ Whole30 - Hold the croutons and parm, of course. If your broth and chicken are compliant, you're good to go. To make your soup a bit heavier, add diced potatoes and carrots to the pot with the onions.
Vegan - Use your favorite veggie broth and hold the chicken. You can leave it like this, but there's plenty of room for wild rice, quinoa, beans, etc.
Serving
This tomato artichoke soup with chicken is fantastic year-round. It pairs beautifully with thick, crusty bread and Italian-inspired salads like this Olive Garden copycat. See below for more pairings:
Storing & Reheating
Fridge: Chicken artichoke soup is perfect for meal prep. After cooling to room temp, divide the soup into four airtight containers and refrigerate for up to 4 days. To reheat, warm on the stovetop over medium heat or pop it in the microwave for 2 to 3 minutes.
Freezing: You can freeze this soup in portions or one big batch for up to a month. Before reheating, leave it in the fridge to thaw halfway through and then finish heating on the stovetop or microwave.
Recipe FAQ
Yes! Canned and frozen artichokes are interchangeable, keeping in mind the taste and texture aren't quite the same. Frozen artichokes are most similar to fresh, while canned artichokes are softer and have a subtle tangy flavor. You can make this soup with canned artichokes, but rinse and drain well beforehand. From there, they can be added straight to the soup.
Absolutely, but it's best to cook the noodles separately and add them to individual servings. Otherwise, the noodles will absorb all of the broth during storage.
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Italian Chicken Artichoke Soup
Ingredients
- ½ cup finely chopped yellow onion I used a Vidalia onion
- 2 tablespoon good quality extra virgin olive oil
- 1 cup chopped Roma tomatoes
- 14 oz quartered artichoke hearts You can use frozen artichokes steamed and drained prior to adding to soup. You can also use canned, just rinse well and drain
- 4 cups chicken broth
- 16 oz precooked shredded chicken *utilize leftover chicken or shred cooked rotisserie chicken breast
- ¼ cup julienned fresh basil
- salt and freshly cracked pepper to taste
- Garnish: freshly grated Parmigiano-Reggiano cheese
- Garnish: Homemade Croutons I left these out
Instructions
- If using frozen artichokes, steam and drain any excess water
- In a large sauté or frying pan, sauté onion in olive oil until soft, about 3-5 minutes
- Stir in tomatoes and cook for 5 minutes
- Add artichoke hearts, cooking 2-3 more minutes
- Add broth, chicken, and basil
- Bring to a boil and let simmer until everything is hot and the flavors have had time to mingle
- Season with salt and freshly ground pepper to taste
- Garnish with Parmigiano-Reggiano cheese and croutons, if using
Notes
- Make it extra lemony. A squeeze of fresh lemon juice improves every flavor, but if you want to make your soup pop, also add a pinch of lemon zest to your bowl.
- Finish with greens. A minute or so before you're ready to take the pot off of the heat, add a handful of baby spinach leaves or chopped kale. It may seem like a lot at first, but the residual heat will make the leaves soft and tender.
- Give it a kick. This light, brothy soup is a good base for some spice. Add a dash of red pepper flakes or cayenne powder if you like heat.
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