Lemon Artichoke Soup

Serves 1
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Directions

  1. 1Cover chicken in Koops’ Dijon Mustard and lemon pepper.
  2. 2In a large pot, add olive oil to brown the chicken. No need to cook chicken through at this time, it will finish cooking in the broth.
  3. 3While chicken is browning dice onions and garlic.
  4. 4Once browned take chicken out of the pot, toss 2 tablespoons of butter with the onions, garlic, salt and pepper. Let these cook for a minute or two.
  5. 5Deglaze the pot with white wine. And scrap up all the good stuff at the bottom.
  6. 6Add the chicken back to the pot along with the chicken broth, lemon juice and zest. Bring to a boil.
  7. 7While that is cooking, chop kale, rinse and drain your beans, and open artichoke cans.
  8. 8Once the chicken is cooked through remove it from the broth.
  9. 9Toss in the kale, beans (or orzo), and artichokes. Add in 2 tablespoons butter. Bring this to a boil.
  10. 10While that is cooking, shred the chicken, and add it back to the soup mix with the remaining butter.
  11. 11Let the whole thing simmer on the stove for 5-10 minutes.
  12. 12Serve with crusty bread!

Ingredients

  • 2.5 lbs chicken tenders
  • 2 cans small white beans, rinsed and drained
  • 1 bundle kale, chopped small
  • 2 cans quartered artichoke hearts, with liquids
  • 2 lemons, zest and juice
  • 3 tablespoons Koops’ Dijon Mustard
  • 2 tablespoons lemon pepper
  • 3 cloves garlic, diced
  • 0.5 onion, diced
  • 0.75 cup white wine
  • 64 oz chicken broth
  • 2 tablespoons olive oil
  • 0.5 cup butter
  • salt
  • pepper
  • 0.5 cup water
  • orzo

Equipment

large pot

Tips

  • If you need more liquid, add water, a 1/2 cup at a time.
  • Orzo would be great in this recipe, you can substitute the white beans for orzo or add orzo with the beans.