Baby Artichoke And Chicken Soup Recipes

Steps:

• 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.

Steps:

• Heat chicken broth and water in a stockpot over medium-high heat. Squeeze lemon juice in and stir. Cook for 5 minutes.
• Heat oil in a grill pan over medium-high heat. Add red bell pepper; grill until somewhat soft, 3 to 5 minutes. Transfer red bell pepper to the stockpot; add tomatoes, artichokes, potato, carrot, celery, green onions, mushrooms, and garlic. Increase heat to high. Bring to a boil; cook until vegetables are soft, about 15 minutes. Stir in cream and wine.
• Fill blender halfway with the vegetable-broth mixture. Cover and hold lid down with a potholder; pulse a few times before leaving on to puree. Pour into a separate pot. Repeat with remaining vegetable-broth mixture.
• Pour all the pureed mixture back into the original stockpot; add chicken and black pepper. Heat over medium heat. Bring to a simmer and cook until heated through, about 5 minutes.