Creamy Chicken Artichoke Soup Recipe You’ll Fall in Love With Every Spoonful

There’s something uniquely comforting about a warm bowl of homemade soup, and Chicken Artichoke Soup is one that stands out with rich flavors, hearty vegetables, and a creamy finish that brings it all together. Whether you’re craving a cozy meal on a cold evening or looking for a new twist on traditional chicken soup, this recipe is packed with wholesome ingredients and delightful textures.

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What is Chicken Artichoke Soup?

Chicken Artichoke Soup is a creamy, savory soup made with tender pieces of cooked chicken, chopped artichoke hearts, Yukon gold potatoes, and a medley of fresh vegetables. It’s infused with lemon juice, garlic, and thyme for brightness, and finished with cream and optional cheese for a luscious, velvety texture. This soup is a perfect balance of earthy, tangy, and comforting flavors—ideal for any season.

Why You’ll Love It

• Flavorful and Filling – Packed with protein, vegetables, and creamy goodness, this soup is a complete meal in a bowl.
• Rich Yet Balanced – The artichokes add a tangy depth, while the cream or milk keeps it smooth without feeling too heavy.
• Easy to Customize – You can use leftover chicken or switch up the vegetables based on what you have on hand.
• Great for Meal Prep – This soup stores well and tastes even better the next day.

Chicken Artichoke Soup Variations

• Low-Carb Version: Omit the potatoes and replace them with cauliflower florets for a lighter alternative.
• Spicy Kick: Add a pinch of red pepper flakes or a chopped jalapeño for heat.
• More Greens: Stir in spinach, kale, or chopped zucchini toward the end of cooking for added nutrition.
• Cheesy Boost: Stir in shredded mozzarella or extra Parmesan for a richer finish.
• Vegan Option: Swap the chicken with chickpeas, use vegetable broth, and replace dairy with plant-based milk and cheese.

Serving Suggestions

• Serve with crusty bread, garlic toast, or buttery crackers for dipping.
• Pair it with a simple green salad tossed in lemon vinaigrette.
• Top with extra grated Parmesan, a drizzle of olive oil, or fresh chopped parsley for garnish.

Ingredients

(Yields 8 Servings)

• 4 tablespoons butter
• 1 medium onion, chopped (about 1½ cups)
• 1 large red pepper, cored, seeded, and chopped
• 2 large celery stalks, chopped
• 1 teaspoon chopped garlic
• 1 tablespoon fresh thyme leaves
• 8 ounces mushroom caps (white or cremini), sliced
• Juice of 1 small lemon
• 1 cup diced tomatoes (optional)
• 4 cups chicken stock (add more if needed to thin)
• 2 cups chopped Yukon potatoes (peeled or unpeeled)
• 2 cooked chicken breasts, cut into bite-sized pieces
• 1 (14-ounce) can artichoke hearts in water, drained and coarsely chopped
• 2 cups milk or heavy cream
• Salt & ground black pepper to taste
• ¼ cup all-purpose flour (optional, for thickening)
• 1 cup grated Parmesan or Pecorino Romano cheese (optional, for garnish or added richness)

How to Make Chicken Artichoke Soup

1. Sauté the Vegetables

• In a large pot, melt the butter over medium heat. Add onion, red pepper, and celery. Cook until soft, about 5–6 minutes. Stir in garlic and thyme and cook for 1 more minute.

2. Add Mushrooms & Lemon

• Add the sliced mushrooms and cook until they release their juices. Stir in lemon juice and optional diced tomatoes, cooking for another 2–3 minutes.

3. Pour in Stock & Simmer

• Add the chicken stock and bring to a gentle boil. Add the chopped Yukon potatoes and reduce the heat to a simmer. Cook until potatoes are tender, about 12–15 minutes.

4. Add Chicken & Artichokes

• Stir in the cooked chicken and chopped artichoke hearts. Simmer for another 5–7 minutes.

5. Make it Creamy

• Add milk or cream and stir gently to combine. If using flour for thickening, whisk it into a small amount of cold milk or water first, then add it to the soup. Simmer until slightly thickened.

6. Season and Serve

• Season with salt and pepper to taste. For extra richness, stir in grated cheese before serving or sprinkle it on top.

Make Ahead & Storage Tips

• Make Ahead: This soup can be made 1–2 days in advance. The flavors deepen over time, making it even more delicious the next day.
• Storage: Store leftovers in an airtight container in the refrigerator for up to 4 days.
• Freezing: If freezing, omit the cream and add it when reheating for best texture. Freeze for up to 2 months.
• Reheating: Reheat gently on the stovetop over medium heat or in the microwave in short intervals.

Nutrition Per Serving

• Calories: 219
• Protein: 14.3g
• Fat: 9.4g
• Saturated Fat: 5.3g
• Carbohydrates: 20.1g
• Cholesterol: 43.1mg
• Sodium: 324.6mg
• Potassium: 462.5mg
• Fiber: 3.1g
• Sugar: 5.9g

Note: Nutrition information is automatically calculated, so should only be used as an approximation.

Final Thoughts

• Chicken Artichoke Soup is a soul-soothing recipe that brings elegance and heartiness together in one bowl. Whether you’re preparing it for a casual family dinner or storing it for the week ahead, its rich flavors and satisfying textures make it a standout meal. Don’t be surprised if this becomes one of your new go-to comfort food favorites.
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