Sunday, November 16, 2008

Chicken & Artichoke Soup

Every time I look at my little blue Le Creuset French oven, I feel that I must use it. Usually, the recipe is of the kitchen sink variety. Sometimes it works. Sometimes not so much. Recently, though, it worked. I dug through my cupboards with all their emergency kit cans of things I can’t live without in the case of an earthquake or nuclear war (sardines, turkey chile, you know, the essentials) and foraged up a beautiful soup for autumn. Because I didn’t measure, I’m going to wing it here … just add whatever ingredients I’ve listed to suit your own taste.

Chicken & Artichoke Soup


- 1 lb. boneless chicken breasts, cubed (large)
- 1 can artichoke hearts, unseasoned, chopped large (preferably from Trader Joe’s)
- 6 stalks of celery
- 1 can white beans (preferably S&W)
- 2 yellow onions, sliced (thick half rounds)
- 6 shitake mushrooms, sliced
- Handful of pitted Kalamata olives
- 1 box vegetable broth (again, I like Trader Joe’s)
- Bundle of thyme, tied in string
- Sherry
- Red wine vinegar
- Olive oil


1) In your little Le Creuset, sauté the onions and celery in olive oil

2) In a frying pan, brown in the chicken in olive oil; when done add to Le Creuset

3) In same frying pan in chicken flavoring, sauté mushrooms; when done add to Le Creuset

4) Add vegetable broth, beans, artichoke, and olives

5) Bury thyme at bottom of the soup

6) Splash in sherry and vinegar (up to ¼ cup each)

7) Bring to a boil, then simmer for however long you want … the soup was done in about an hour, but really good and flavorful after three.

8) Remove thyme and serve.

I like to make a big batch of this, then put half in small batches in the freezer, so I can heat some up whenever I like.

I made a variation on this about a month ago, which was really terrific. Instead of yellow onions, I used one large red onion. Instead of white beans, I used two cans of Trader Joe’s Tuscan bean medley. And I also added 2 chicken/cilantro sausages (fried and sliced), a ½ cup of Trader Joe’s red wine and olive oil vinaigrette, and about ¼-½ cup balsamic vinegar.



Janet Brown said...

I love your little blue Le Creuset--and Laurie Colwin would too (Holly Morris probably invented it!)

Kim said...

Sigh! I was just talking about Holly (and Guido and Vincent and Misty) just the other day!

Janet Brown said...

I found a copy of The Lone Pilgrim at Dasa and am having great fun rereading it.

Gabriel said...

Very nice. I have also a site for recipes for cooking. See. I love your recipes. I am from the Slovak Republic. Be translated through Google translate

Kim said...

Glad you like my recipes, Gabriel. Looks like I'll need to learn a new language to enjoy yours!!

Kim said...

Nothing better than a copy of Laurie Colwin discovered on the shelves of a used bookshop in Bangkok!!

carmela said...

This has become a staple in our home. I use a regular soup pot though. I'm making it today in fact! Super delicious. Thanks Kim!

Kim said...

Yay, Carmela, this makes me so happy. I make super-big pots of it and freeze it in big baggies to eat when I don't feel like cooking. It's definitely a staple here too.

Jenny said...

This is so yummy! Although I think I went too heavy on the onions and needed a little more broth - adjustments for the next batch.

Kim said...

Thanks, Jenny! Just found some pho spices in my cupboard---we must have a soup-making evening soon.