This Chicken and Artichoke Soup is the kind of bowl you want on a cool evening or whenever you need something soothing but not heavy. It’s brothy, lemony, and layered with flavor from tender chicken, earthy artichokes, and a hint of herbs. Think of it as a lighter cousin to chicken noodle soup—with a Mediterranean twist.
It comes together with simple ingredients and doesn’t ask for much effort. If you’ve got a rotisserie chicken and a can of artichokes, you’re already halfway there.
Why This Recipe Works
This soup balances richness and brightness. The chicken adds protein and comfort, while the artichokes bring a gentle tang that keeps every spoonful lively.
A splash of lemon lifts the whole pot, making it taste fresh instead of heavy. Simmering aromatics—onion, garlic, celery, and a touch of thyme—builds flavor fast. Using stock instead of water keeps it satisfying without needing cream.
It’s also flexible.
You can use leftover chicken or cook fresh thighs for extra juiciness. Pantry-friendly artichokes and canned tomatoes make it easy to throw together any night of the week. And with olive oil as the base, it leans naturally toward a Mediterranean profile that tastes clean and wholesome.
Shopping List
- Olive oil – for sautéing
- Yellow onion – 1 medium, diced
- Celery – 2 ribs, chopped
- Carrots – 2 medium, sliced
- Garlic – 3–4 cloves, minced
- Chicken – 2–3 cups cooked and shredded (rotisserie works well), or 1.5 lbs boneless, skinless thighs
- Artichoke hearts – 1–2 cans (14 oz each), drained and roughly chopped (or a 12 oz bag frozen)
- Chicken stock – 6 cups, low-sodium
- Crushed tomatoes – 1 cup (optional but great for depth and color)
- Lemon – 1, for juice and zest
- Fresh thyme – a few sprigs (or 1 teaspoon dried)
- Bay leaf – 1
- Baby spinach – 2 cups (optional but recommended)
- Parmesan rind – 1 piece (optional, for umami)
- Salt and black pepper – to taste
- Red pepper flakes – a pinch (optional for heat)
- Fresh parsley – chopped, for garnish
How to Make It
- Prep your aromatics. Dice the onion, slice the celery and carrots, and mince the garlic.
Chop the artichokes into bite-size pieces. Zest and juice the lemon, keeping them separate.
- Sauté the base. Warm 2 tablespoons of olive oil in a large pot over medium heat. Add onion, celery, and carrots.
Season with a pinch of salt. Cook 6–8 minutes, stirring, until softened and lightly golden.
- Add garlic and herbs. Stir in the garlic, thyme, and red pepper flakes (if using). Cook 30–60 seconds until fragrant.
- Build the broth. Pour in the chicken stock and add the bay leaf.
If using, add crushed tomatoes and the Parmesan rind. Bring to a gentle simmer.
- Add the chicken. If using cooked shredded chicken, add it now. If starting with raw thighs, nestle them into the pot and simmer 15–20 minutes, then remove, shred, and return to the pot.
- Artichokes go in. Stir in the chopped artichoke hearts.
Simmer another 10 minutes to let flavors mingle.
- Finish with greens and lemon. Add the spinach and stir until wilted, 1–2 minutes. Remove the bay leaf (and Parmesan rind). Stir in lemon zest and juice to taste.
Season with salt and plenty of black pepper.
- Taste and adjust. If it needs more brightness, add another squeeze of lemon. If it needs body, simmer 5 minutes more. Finish with a drizzle of olive oil for richness.
- Serve. Ladle into bowls and top with chopped parsley.
Add extra black pepper or grated Parmesan if you like.
How to Store
Let the soup cool until just warm, then transfer to airtight containers. Refrigerate for up to 4 days. The flavors often improve by day two. For longer storage, freeze for up to 3 months without the spinach; add fresh greens when reheating. Thaw overnight in the fridge or reheat gently from frozen with a splash of water or stock to loosen the broth.
Why This is Good for You
Lean protein from chicken supports muscle and keeps you full. Artichokes are rich in fiber and antioxidants, which support digestion and overall wellness.
The olive oil and vegetables bring heart-friendly fats and micronutrients. Lemon adds vitamin C without extra calories, and the broth-based style keeps it light compared to creamy soups. You get comfort and nourishment in one bowl.
What Not to Do
- Don’t skip seasoning as you go. Salt the vegetables early and adjust at the end.
It makes a huge difference.
- Don’t boil aggressively. A hard boil can make chicken tough and make the broth cloudy. Gentle simmering keeps it clear and tender.
- Don’t add lemon too early. Long cooking can dull the fresh citrus note. Add zest and juice at the end.
- Don’t use marinated artichokes without adjusting. They can be salty or vinegary.
If that’s what you have, rinse them and reduce added salt.
- Don’t overcrowd with starch. Pasta or rice is fine, but too much will soak up the broth and change the soup’s balance.
Recipe Variations
- Greek-Style Avgolemono Twist: Whisk 2 eggs with 2 tablespoons lemon juice, then temper with hot broth and stir in at the end for a silky finish. Skip the tomatoes for a cleaner lemon profile.
- White Bean Boost: Add a can of cannellini beans (rinsed) for extra fiber and creaminess. Mash a few beans to thicken the broth slightly.
- Herb Swap: Replace thyme with dill or oregano.
Dill pairs especially well with lemon and artichokes.
- Grain Add-In: Stir in 1/2 cup orzo or cooked farro. If using raw orzo, simmer until tender and add more stock as needed.
- Creamy Version: Swirl in 1/3 cup half-and-half or canned coconut milk at the end for a richer, dairy-kissed broth.
- Roasted Artichokes: Toss artichoke hearts with olive oil and roast at 425°F (220°C) until browned, then add to the soup for a deeper, nuttier flavor.
- Vegetarian Option: Use vegetable stock and replace chicken with chickpeas or extra artichokes. A Parmesan rind adds savoriness if you eat dairy.
- Spicy Calabrian Kick: Stir in a teaspoon of Calabrian chili paste or harissa for heat and complexity.
FAQ
Can I use frozen artichokes instead of canned?
Yes.
Frozen artichokes have a clean flavor and firm texture. Add them directly to the simmering soup and cook a few extra minutes until tender.
What’s the best chicken to use?
Shredded rotisserie chicken is the fastest option and tastes great. If you prefer juicier meat, use boneless, skinless thighs, simmer them in the soup, then shred.
Breasts work too but watch the timing to avoid drying out.
How do I keep the soup from getting too sour?
Start with half the lemon, taste, then add more. If you used marinated artichokes or tomatoes, there’s already some acidity. Balance by adding a pinch of sugar or an extra splash of stock if needed.
Can I make this in a slow cooker?
Yes.
Add everything except spinach and lemon to the slow cooker. Cook on Low for 6–7 hours or High for 3–4. Stir in spinach and lemon just before serving, and adjust seasoning.
How can I thicken the soup slightly?
Mash a few artichokes or beans in the pot, or stir in a slurry of 1 teaspoon cornstarch mixed with 1 tablespoon cold water and simmer briefly.
You can also add a handful of orzo and cook until tender.
Is this soup freezer-friendly?
It freezes well, especially without greens. Add fresh spinach when reheating so it stays vibrant. Use freezer-safe containers, leave headspace, and label with the date.
What can I serve with it?
Crusty bread, a simple green salad with lemon vinaigrette, or grilled cheese for a cozy pairing.
A sprinkle of Parmesan or a dollop of pesto on top is also excellent.
Wrapping Up
Chicken and Artichoke Soup is bright, comforting, and weeknight-easy. It leans on pantry staples, welcomes substitutions, and tastes even better the next day. Keep it brothy and lemony, or make it heartier with beans or grains.
However you spin it, it’s a reliable pot of cozy, feel-good flavor.