Reviews Add Rating & Review
Back to Baby-Artichoke and Chicken Soup All Reviews for Baby-Artichoke and Chicken Soup - of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Gallery Baby-Artichoke and Chicken Soup Credit: David Malosh Recipe Summary prep: 40 mins total: 50 mins Servings: 4
Ingredients Ingredient Checklist 1 teaspoon fennel seed 2 tablespoons safflower oil 1 pound boneless, skinless chicken breast, cut into 1 1/2-inch pieces 1 teaspoon coarse salt 1/4 cup all-purpose flour 1 leek, trimmed and thinly sliced, washed well and drained (about 1 cup) 2 cloves garlic, sliced Pinch of red-pepper flakes 1 tablespoon red-wine vinegar 2 cups low-sodium chicken broth 12 baby artichokes (about 2 pounds), steamed and halved or quartered lengthwise 1 bunch arugula, leaves torn if large (2 cups)
Gallery Baby-Artichoke and Chicken Soup Credit: David Malosh
Recipe Summary prep: 40 mins total: 50 mins Servings: 4
Gallery
Baby-Artichoke and Chicken Soup Credit: David Malosh
Baby-Artichoke and Chicken Soup
Credit: David Malosh
Baby-Artichoke and Chicken Soup
Recipe Summary prep: 40 mins total: 50 mins Servings: 4
Recipe Summary
prep: 40 mins total: 50 mins
Servings: 4
prep: 40 mins
total: 50 mins
prep:
40 mins
total:
50 mins
Servings: 4
4
Ingredients
Ingredients
- 1 teaspoon fennel seed 2 tablespoons safflower oil 1 pound boneless, skinless chicken breast, cut into 1 1/2-inch pieces 1 teaspoon coarse salt 1/4 cup all-purpose flour 1 leek, trimmed and thinly sliced, washed well and drained (about 1 cup) 2 cloves garlic, sliced Pinch of red-pepper flakes 1 tablespoon red-wine vinegar 2 cups low-sodium chicken broth 12 baby artichokes (about 2 pounds), steamed and halved or quartered lengthwise 1 bunch arugula, leaves torn if large (2 cups)
Directions
Heat a medium heavy pot over medium-high heat. Add fennel seed; cook, stirring, 1 minute. Transfer to a plate.
Add 1 tablespoon oil to pot; swirl to coat. Season chicken with 1/2 teaspoon salt; coat with flour and shake off excess. Add half of chicken to pot. Cook, turning, until golden brown on all sides, about 10 minutes. Transfer to a plate. Repeat with remaining oil and chicken.
Reduce heat to medium and add leek, garlic, and pepper flakes. Add vinegar and 1/2 cup broth, scraping up browned bits with a wooden spoon. Cook, stirring, until vegetables are tender, about 6 minutes.
Add remaining 1 1/2 cups broth, 3 cups water, fennel seed, chicken with any accumulated juices, and artichokes. Bring to a boil; reduce to a simmer. Cook until chicken is tender, about 10 minutes. Season with remaining 1/2 teaspoon salt. Divide arugula among 4 shallow bowls, ladle in soup, and serve.
Reviews
Add Rating & Review
Reviews
Add Rating & Review
Add Rating & Review
All Reviews for Baby-Artichoke and Chicken Soup
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for Baby-Artichoke and Chicken Soup
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
