Chunky Artichoke & Vegetable Soup

This delicious and light vegetable soup is low-carb, gluten-free, paleo and Whole30 approved!

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



  • 2 Tbsp. olive oil
  • 4 carrots, chopped
  • 4 Ocean Mist Farms 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 Ocean Mist Farms fresh parsley, chopped
  • 1 whole roasted chicken, boned and cubed
  • 1 lg. can (49.5 oz.) chicken broth
  • 4 cups artichoke broth (water that artichokes were cooked in)
  • Fresh ground pepper, to taste
watch video fork and knife How To Cook Artichokes


  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.
watch video chef hat icon How To Eat an Artichoke

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