Chunky Artichoke & Vegetable Soup

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

fork and knife iconServes: 8
timer iconPrep Time: 15 MinutesCook Time: 30 Minutes
chef hat iconSource: Ocean Mist Farms

Dietary Preferences

Gluten-FreeLow-CarbWhole30Paleo

Ingredients

  • 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

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.