By Emily
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It’s the day after Thanksgiving, November 25th and that means one thing! It’s finally here!!! It’s GILMORE GIRLS REVIVAL DAYYYY!!!! And that is what I am thankful for! KIDDING – well yes it is, but that’s not all I am thankful for!
I am also thankful for this Lemon Artichoke Soup. Okay, Gilmore Girls revival aside the day after Thanksgiving is the day when you realize that you don’t want to eat or look at another piece of food for as long as you live. Well, that is if you did Thanksgiving right and stuffed yourself until you were about to pop. BUT let’s be real here, despite the wanting to pop feelings you still have to eat something, don’t you? And yes, I LOVE Thanksgiving leftovers very much – all of the turkey sandwiches and the stuffing, cranberries, green bean casserole, gravy and mashed potatoes, sweet potato casserole and PIE! Sometimes you need a break from those indulgent, heavy leftovers that we love so much. You need something packed with veggies, something light, yet comforting and warming, something quick and easy make and that something is this Lemon Artichoke Soup!!
I first made this Lemon Artichoke Soup when I was sick 2 weeks ago and needed some homemade soup but didn’t have a whole lot of ingredients on hand. The result was a fresh, bright, warming bowl of soup that was veggie packed and light yet filling. Perfect for when you are sick, also perfect for the day after Thanksgiving or on cold rainy evenings. The tangy artichoke hearts pairs well with the brightness of the fresh lemon. Plus we’ve got some kale, sweet carrots, crunchy celery, and earthy qunioa, to keep us fueled and ready to tackle Christmas tree decorating.
BTW we got a new Christmas tree and I can’t wait to set it up! Our old Christmas tree was a hand me down from my parents and it was way, waaaay too big for our space. Like it would take over our living room. I barely had room to do my yoga! Not Cool! So, we downsized. Best part about this Christmas tree is that it is pre-lit AND has the option to switch between colored lights and clear lights! Less work when setting up and taking down. Plus all of the options makes it a winner!!!! I am extra excited to decorate this year! 🙂
Okay, back to the soup. Best part is that Lemon Artichoke soup is really easy to make, which is required for post Thanksgiving cooking, amiright?! All you do is saute some onions in some butter, add a little lemongrass paste (sounds weird but adds a unique depth of flavor), add the chicken stock, boil and then add chicken breasts and quinoa. Simmer for 20 minutes while you chop your veggies. Shred that chicken, add those veggies and that lemon zest and juice! And in 45 minutes your steaming bowl of soup will be ready for you!
If you want to use up some of your leftover turkey you could easily swap the chicken for some chopped or shredded turkey at the end. Bonus points for using up leftovers!
I hope everyone had a gratitude filled Thanksgiving day!
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- Author: Emily Koch
- Prep Time: 10 mins
- Cook Time: 35 mins
- Total Time: 45 mins
- Yield: 6 to 8 1x
- Category: Soup, Entree
- Cuisine: Gluten Free, Dairy Free
Description
This soup is easy to make, comes together in 35 minutes. It’s light yet filling and packed with veggies. Great for cold rainy or snowy days.
Ingredients
UnitsScale
- 2 tablespoons butter (use vegan butter, or olive oil to keep it dairy free)
- 1 onion, chopped
- 3 tablespoons lemongrass paste (usually found in tubes by the fresh herbs in your produce section)
- 3 cloves garlic, minced
- 8 cups low sodium chicken stock
- 2 chicken breasts
- 1/2 cup dried quinoa
- 1/2 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1 teaspoon dried parsley (or 1 tbs fresh, chopped. Add in at end if using fresh)
- 3 carrots, chopped
- 3 stalks celery, chopped
- 2 cups kale
- 2 15 ounce cans quartered artichoke hearts, drained and roughly chopped
- 2 tablespoons cornstarch or arrow root starch
- zest of 1 1/2 lemons
- Juice of 1 1/2 lemons
- salt and pepper to taste
- Lemon slices, for garnish (optional)
Instructions
- Heat a large soup pot over medium heat. Melt the butter and add the onion. Saute until soft and translucent, about 5 minutes.
- Add the lemongrass paste and saute for 3 minutes. Add the garlic and saute for 1 minute.
- Add the chicken stock, turn the heat on high and cover the pot. Bring to a boil. Once boiling add the chicken and the quinoa and the dried herbs. Reduce to a simmer. Simmer covered for 20 minutes.
- Once the chicken is cooked remove the lid from the pot and remove the chicken onto a plate or cutting board. Allow the chicken to cool enough to handle. Once it’s cooled shred the chicken using two forks or your fingers. Add it back to the soup.
- While the chicken is cooling turn the heat to low and keep the lid removed, add the carrots, celery, kale, and artichoke hearts.
- In a small bowl add the corn starch and some water, whisk until there are no more lumps. Stir the cornstarch slurry into the soup.
- Stir in the lemon zest and juice. Add salt and pepper to taste. Taste test and adjust the soup as needed, add more lemon juice for a lemony flavor or more herbs for more of an herb-y flavor.
- Serve immediately with sliced lemon wedges on the side, if desired.
- Store leftovers in the fridge in air tight containers for up to 1 week.
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