Chunky Artichoke & Vegetable Soup

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Serves: 8
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Prep Time: 15 Minutes
Cook Time: 30 Minutes
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Dietary Preferences:

Gluten-Free

Ingredients

  • 2 tbsp. olive oil
  • 4 carrots, chopped
  • 4 celery stalks, chopped
  • 1 yellow onion, chopped
  • 4 small white potatoes, peeled and cubed
  • 1 tbsp. garlic salt
  • 1 tbsp. salt free garlic and herb seasoning
  • 1 tbsp. dried herbs of Provence
  • 4 cooked Ocean Mist Farms artichoke hearts, cubed, bottoms and stems
  • ¼ cup chopped fresh parsley
  • 1 whole roasted chicken, boned and cubed
  • 1 can (49 ¼ oz.) chicken broth
  • 4 cups artichoke broth (water that artichokes were cooked in)
  • Fresh ground pepper, to taste

Directions

  1. In a large soup pot, add olive oil and saute carrots, celery and onions over medium-high heat. Once vegetables are tender, add potatoes, garlic salt, herb seasoning, herbs of Provence, parsley, chicken broth and artichoke broth. Bring to a simmer and cook until potatoes are fork tender.
  2. Once potatoes are tender, add chicken, artichokes and pepper to taste. Continue to heat soup until hot and serve.
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