Lemon Artichoke Chicken Soup

This lemon artichoke chicken soup will change the way you think about clean eating. The soup is simply bursting with flavors while being hearty and full of texture. A real treat, indeed!

If you’re looking for a delicious twist on classic chicken soup, this lemon artichoke chicken soup is a must try.

This soup combines chicken, artichoke hearts, and a tangy lemon flavor to create a delicious and nutritious meal. It’s a great option if you’re looking to add some zest and extra texture to your chicken soup.

If you’ve never had artichoke hearts in soup, you’re in for a surprise. Together with the lemon, they change the flavor profile of the soup while also making it heartier and more nutritious.

Why you’ll love this lemon artichoke chicken soup

• It’s a great twist on a classic chicken soup with a wonderful tanginess.
• It’s hearty and nourishing, just perfect for those days you’re feeling under the weather.
• Artichokes are a tasty and nutritious addition to the soup and give it a lovely texture.

What goes into artichoke chicken soup

Olive oil — You need a bit of extra virgin olive oil to saute the veggies in.

Onion, carrot and celery — I like to dice the base veggies small so they soften quickly, but you can do it your way.

Garlic — This is optional, but I highly recommend it for extra flavor.

Red chili flakes — Only add red chili pepper flakes if you want the soup to have a bit of a kick, and adjust the quantity to your liking.

Chicken breasts — Chicken breast is great for keeping this soup lean. You can also use leftover rotisserie chicken in this soup. Simply add it in at the end.

Chicken stock — Use low-sodium chicken broth as needed.

Pastina — Pastina is a type of small, grain-like pasta typically used in soups. There are many different shapes of pastina, including stars, letters, and other small shapes.

The pasta you see in the pics is called semi di melone (which translates as melon seeds). Acini di pepe, stelline or orzo are other great options for this chicken pastina soup.

Artichoke hearts — I used canned artichoke hearts that I drained and rinsed before adding to the soup.

Frozen artichoke hearts also work here. I wouldn’t use artichokes packed in oil unless patted dry to remove most of the oil.

Lemon juice — The juice of a small lemon will add extra brightness and an amazing flavor to the soup. Feel free to add more if you like.

How to make this chicken artichoke soup recipe

Heat the olive oil in a large stock pot or Dutch oven and saute 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.

Leftovers and storage

• The soup will keep well in the fridge for up to 3 days in an airtight container.
• Freeze the leftover soup in individual servings for an easy, ready-to-go meal on a busy day. This chicken artichoke soup will keep well for up to 3 months in the freezer.
• When you’re ready to eat the soup, thaw it in the refrigerator or in the microwave, then reheat it on the stove or in the microwave until it’s hot all the way through.
• The pasta may continue to absorb liquid as it sits. To prevent this from happening, you can store the pasta and soup separately and add the pasta to the soup when you are ready to serve it.

Recipe notes and tips

• Add some extra vegetables to the soup, such as mushrooms, zucchini or potatoes.
• For an even heartier soup and extra protein, stir in a can of chickpeas or white beans (drained and rinsed).
• Top the soup with freshly chopped parsley before serving it for a pop of color and flavor.
• This lemon chicken soup pairs well with crusty bread.

If you liked this lemon artichoke chicken soup, you might also like some of my other easy soup recipes:

• Tuscan White Bean and Kale Soup (Ribollita)
• Creamy Italian Sausage Gnocchi Soup
• Polish Sauerkraut Soup (Kapusniak)
• Creamy Vegetarian Tortellini Soup
• Kielbasa Potato Soup

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