• Chef’s notes
• Details
• Ingredients
• Directions

§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.