Italian Chicken Artichoke Soup

overhead photo of a bowl of artichoke soup with shredded chicken and freshly grated parmesan cheese

Chicken Artichoke soup is a flavorful, broth-based Italian soup, made with precooked chicken breast, artichokes, Roma tomatoes, onions, and fresh herbs.

Course Soup

Cuisine Italian

Prep Time 5

Cook Time 20

Total Time 25

Servings

Calories 262kcal

Author Amee

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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