Chicken and Artichoke Soup

Chicken and Artichoke Soup
Mark Boughton Photography / styling by Teresa Blackburn
  • Yield: 6-8 servings


4cups chicken broth
3 (8-ounce) packages frozen artichokes, thawed and quartered
1cup chopped scallions, plus more for garnish
1teaspoon dried thyme, or
1tablespoon fresh thyme, minced
Old Bay seasoning
4tablespoons butter
1/4cup all-purpose flour
1pound skinless boneless chicken thighs, cut into bite-size pieces
4cups heavy cream
Cream sherry
Salt and freshly ground black pepper
Chopped fresh parsley


  1. Combine the broth, artichokes, scallions, thyme, and Old Bay to taste in a large soup pot. Bring to a boil. Reduce the heat, and simmer for 10 to 12 minutes.
  2. Melt the butter in a small saucepan and whisk in the flour, stirring constantly over low heat for 1 to 2 minutes to make a light roux (see page 112), then add the roux to the soup pot gradually, stirring as you go. Add the chicken and simmer for 5 to 7 minutes, until cooked through.
  3. Add the cream, stir, and simmer for 10 minutes longer.
  4. Reduce the heat, add sherry to taste, and season with salt and pepper to taste.
  5. Garnish with the parsley and additional scallions. Serve hot.

Recipe from Soup Night: Recipes for Creating Community Around a Pot of Soup (2013, Storey Publishing)