Chicken and Artichoke Soup

Chicken and Artichoke Soup

Serves 3-4.

Serves 3-4.


 3 tablespoons extra virgin olive oil
3 cups yellow onions, chopped
4 garlic cloves, chopped
1/2 cup white wine
Two 14-ounce cans of artichoke hearts, drained and quartered
1/4 cup sun dried tomatoes, chopped
One 28-ounce can crushed tomatoes
One 28-ounce can whole peeled tomatoes in puree
1/2 teaspoon pepper
1 teaspoon salt
1 teaspoon oregano, dried
6 cups chicken broth
1 cup beef broth
Two 15-ounce cans of cannellini beans, drained
3 bone-in chicken breasts, cooked and shredded
About 20 basil leaves, chopped
Dash of red pepper flakes
Parmigiano cheese, grated


In a large pot, heat the olive oil and add the onions.

Saute for about 10 minutes.

Add the garlic and cook for about 1 minute.

Add the wine and cook for an additional 2-3 minutes.

Add the artichoke hearts, the three types of tomatoes, pepper, salt, oregano, and both broths.

Bring to a boil then reduce heat and simmer for 10 minutes.

Add the cannellini beans, chicken, basil, and red pepper flakes to taste.

Simmer for an additional 10 minutes.

Serve with a sprinkle of Parmigiano cheese on top. Serves 3-4.























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