Name: Lemon Artichoke Soup
Prep time: 10 min
Cook time: 35 min
Total time: 45 min
Cuisine: Gluten Free
Ingredients: 2 tablespoons butter (use vegan butter, or olive oil to keep it dairy free); 1 onion, chopped; 3 tablespoons lemongrass paste (usually found in tubes by the fresh herbs in your produce section); 3 cloves garlic, minced; 8 cups low sodium chicken stock; 2 chicken breasts; 1/2 cup dried quinoa; 1/2 teaspoon dried oregano; 1/2 teaspoon dried thyme; 1 teaspoon dried parsley (or 1 tbs fresh, chopped. Add in at end if using fresh); 3 carrots, chopped; 3 stalks celery, chopped; 2 cups kale; 2 15 ounce cans quartered artichoke hearts, drained and roughly chopped; 2 tablespoons cornstarch or arrow root starch; zest of 1 1/2 lemons; Juice of 1 1/2 lemons; salt and pepper to taste; Lemon slices, for garnish (optional)

Description

This soup is easy to make, comes together in 35 minutes. It’s light yet filling and packed with veggies. Great for cold rainy or snowy days.

Ingredients

Units Scale

2 tablespoons butter (use vegan butter, or olive oil to keep it dairy free)
1 onion, chopped
3 tablespoons lemongrass paste (usually found in tubes by the fresh herbs in your produce section)
3 cloves garlic, minced
8 cups low sodium chicken stock
2 chicken breasts
1/2 cup dried quinoa
1/2 teaspoon dried oregano
1/2 teaspoon dried thyme
1 teaspoon dried parsley (or 1 tbs fresh, chopped. Add in at end if using fresh)
3 carrots, chopped
3 stalks celery, chopped
2 cups kale
2 15 ounce cans quartered artichoke hearts, drained and roughly chopped
2 tablespoons cornstarch or arrow root starch
zest of 1 1/2 lemons
Juice of 1 1/2 lemons
salt and pepper to taste
Lemon slices, for garnish (optional)

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Instructions

Heat a large soup pot over medium heat. Melt the butter and add the onion. Saute until soft and translucent, about 5 minutes.
Add the lemongrass paste and saute for 3 minutes. Add the garlic and saute for 1 minute.
Add the chicken stock, turn the heat on high and cover the pot. Bring to a boil. Once boiling add the chicken and the quinoa and the dried herbs. Reduce to a simmer. Simmer covered for 20 minutes.
Once the chicken is cooked remove the lid from the pot and remove the chicken onto a plate or cutting board. Allow the chicken to cool enough to handle. Once it’s cooled shred the chicken using two forks or your fingers. Add it back to the soup.
While the chicken is cooling turn the heat to low and keep the lid removed, add the carrots, celery, kale, and artichoke hearts.
In a small bowl add the corn starch and some water, whisk until there are no more lumps. Stir the cornstarch slurry into the soup.
Stir in the lemon zest and juice. Add salt and pepper to taste. Taste test and adjust the soup as needed, add more lemon juice for a lemony flavor or more herbs for more of an herb-y flavor.
Serve immediately with sliced lemon wedges on the side, if desired.
Store leftovers in the fridge in air tight containers for up to 1 week.