Description
A bright and restorative Mediterranean-style soup featuring tender chicken, zesty lemon, and earthy artichoke hearts. Low-calorie yet deeply satisfying.
Ingredients
Scale
- 1 lb boneless skinless chicken breast, cubed
- 1 can (14 oz) artichoke hearts, drained and quartered
- 1 large lemon, zested and juiced
- 6 cups low-sodium chicken broth
- 2 carrots, diced
- 1 onion, finely diced
- 3 cloves garlic, minced
- 2 tbsp olive oil
- 1/4 cup fresh parsley, chopped
- Salt and black pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat and sauté diced carrots and onions until translucent (about 5 minutes).
- Add minced garlic and cook for 60 seconds until fragrant.
- Add cubed chicken to the pot and cook until the exterior is white and seared.
- Pour in chicken broth and bring to a gentle boil, then reduce heat to a simmer for 15-20 minutes.
- Stir in the drained artichoke hearts and simmer for an additional 5 minutes.
- Remove the pot from heat and stir in the fresh lemon juice, lemon zest, and chopped parsley.
- Season with salt and pepper to taste and serve hot.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Category: Dinner
- Method: Stovetop
- Cuisine: Mediterranean