Chicken Wild Rice Soup with Artichoke Hearts
Total Time
1 hour
Prep Time
15 minutes
Cook Time
45 minutes
Rating
5 out of 5 stars
(15)
Ingredients
8 servings
- 2 tablespoons olive oil
- 1 large onion, diced
- 4 -6 fat garlic cloves, rough chopped
- 2 large carrots, diced into ¾ inch cubes, about 2-3 cups
- 2 cups celery diced
- 1 ½ pounds chicken thighs- boneless, skinless
- 4 cups chicken stock
- 2 cups water
- 3/4 cup wild rice (uncooked, and optional)
- 2 teaspoons Herbs de Provence or Italian herbs
- 2 bay leaves- optional
- 2 teaspoons kosher salt, more to taste
- ½ teaspoon pepper
- ½ teaspoon cayenne
- ——
- 1 tablespoon lemon juice
- 12- 16 ounce bag, frozen artichoke hearts, about 3 cups ( or 2 x 14 ounce cans, packed in water, drained, but frozen do taste better. )
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Preparation
Step 1
Set Instant Pot to “Saute” function.
Step 2
Add the oil and saute onion and garlic, for 4-5 minutes, until fragrant. Add carrots, celery, chicken, chicken broth and water, wild rice, herbs de Provence, bay leaves, salt, pepper and cayenne.
Step 3
Set instant pot to high pressure for 25 minutes. Naturally, release for at least 10 minutes, then feel free to manually release. Set back to “saute” function and shred the chicken using two forks.
Step 4
Add the frozen artichoke hearts and lemon juice and cook until heated through , about 5 minutes.
Step 5
Add a couple of big handfuls of chopped baby spinach (or arugula), and taste. Adjust salt and lemon to your liking. Add more cayenne if you like.
Step 6
Serve and garnish with fresh Italian parsley, a drizzle of good olive oil or grated parmesan or romano cheese.
Step 7
Save recipe for the next time?
