chicken artichoke soup

Chicken Artichoke Soup

  • Author: Kate
  • Prep Time: 15 minutes
  • Cook Time: 25 minutes
  • Total Time: 40 minutes
  • Yield: 4 servings 1x
  • Category: Dinner
  • Method: Stovetop
  • Cuisine: American


This creamy dreamy recipe for chicken artichoke soup is full of chicken and vegetables and not one single drop of cream. It’s blender soup magic!


  • 3 tablespoons olive oil
  • 3 leeks, rinsed well and chopped (white and light green parts)
  • 1 teaspoon dried thyme
  • 3 medium Yukon Gold potatoes, cut into chunks
  • 1 nine ounce package frozen artichoke hearts, thawed
  • 2 cups chicken broth (I like the Imagine brand)
  • Juice from one lemon
  • 1/2 teaspoon salt
  • 1 cup cooked shredded chicken
  • Chopped parsley for garnish


  1. Put the olive oil in a heavy deep pot over medium high heat and saute the leeks until tender, about 5 minutes.
  2. Add thyme, potatoes, artichoke hearts, chicken broth and lemon juice and bring to a boil.  Cover the pot, turn the heat down to medium and simmer until potatoes are tender, about 15 minutes.
  3. Puree in a blender until smooth (you may need to do this in  batches), or if you have an immersion blender you can puree it right in the pot.
  4. Reheat the soup and add the salt, tasting and adding more as needed.  Stir in the chicken and simmer until heated through.
  5. Ladle into bowls and garnish with parsley.