This soup is perfect for a rainy and gloomy day. I first tried it at an unassuming French bistro/deli in downtown San Diego for lunch one day, and I shortly thereafter became TOTALLY obsessed with it.
It’s creamy yet tangy, light yet hearty, and pretty healthy, all things considered. I replaced the heavy cream (which I am sure the fancy French bistro used) with coconut milk and a little whole milk, and I also added extra lemon juice and a few more hearty vegetables.
The best and easiest way to make this is in your slow cooker crock pot. This recipe makes five quarts, so feel free to cook it on the stovetop or halve the recipe – but even five quarts of this amazing soup will disappear quickly.
Chicken Artichoke Soup
(makes 5 quarts)
- 2 (12-oz.) jars marinated artichoke hearts, including the liquid
- 3-4 lbs boneless and skinless chicken thighs, chopped
- 1 white onion, diced
- 2 large carrots, diced
- 3-4 garlic cloves, diced
- about 2 cups frozen corn kernels
- 1 handful chopped fresh spinach
- 1 (13-oz.) can coconut milk
- 15-20 oz. water
- 1/2 cup whole milk or cream
- 1/4 cup lemon juice
- 5-6 dashes hot sauce
- salt and pepper
Combine all ingredients (except the salt) in a 5-quart slow cooker. Cook on the high setting for approx. 4-5 hours or until the chicken is cooked thoroughly. Taste the soup first and then add salt as needed — you won’t need much salt, depending on the saltiness of the marinated artichokes, but you don’t want to over-salt the soup, so be careful.
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