Low-Carb Lemon Artichoke Chicken Soup

原始 JSON

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      "Low-Carb Lemon Artichoke Chicken Soup"
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      "A creamy, tangy, vibrant soup! My copycat of Whole Foods' soup."
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  "content": "\n## Chef's notes\n\nThis 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! \n\nMince 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!\n\nFor 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.\n\n*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.\n\nTo 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.\n\n## Details\n\n- ⏲️ Prep time: 15 minutes\n- 🍳 Cook time: 60 minutes\n- 🍽️ Servings: 6\n\n## Ingredients\n\n- 1.5 pounds boneless skinless chicken thighs\n- 5 cups chicken stock\n- 2 14-ounce cans artichoke hearts (in water, drained, rinsed, and quartered)\n- 2 lemons, squeezed plus their zest\n- 5 garlic cloves, minced\n- 1 yellow onion, diced in chunks\n- 4 celery stalks, deveined, cut in 0.5\" chunks\n- 4 medium carrots, peeled, cut in 0.5\" chunks\n- 1 medium yellow bell pepper, diced in chunks\n- 1 cup heavy cream\n- 2 cups fresh spinach, cut in 1\" strips\n- 1 tsp thyme\n- 0.5 tsp oregano\n- 0.5 tsp rosemary\n- 2 bay leaves\n- 1 tbsp salt\n- 0.5 tsp black pepper\n- 0.5 cup dry white wine or substitute\n- 4 stalks lemongrass*\n- 2 tbsp sumac*\n\n\n## Directions\n\n1. 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.\n2. Add dry white wine and cook for 5 minutes or until alcohol burns off.\n3. 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.\n4. Simmer chicken: Simmer until chicken is cooked through and tender, about 20 minutes.\n5. 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.\n6. Simmer: Let soup simmer for 20 minutes.\n7. Add artichokes and cream: Add artichoke hearts to the pot. Stir heavy cream into the soup over low heat.\n8. 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.\n",
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