Chicken and Artichoke Soup

Eric and Kat Meyer, who contributed this recipe for the book Soup Night, say that this is their version of a shrimp soup they learned about while attending a New Orleans cooking school. “We used chicken instead of shrimp and added the sherry,” Kat says. “In Louisiana there’s a great seasoning called Joe’s Stuff, but Old Bay products are also terrific and much easier to find.” For a vegetarian version, omit the chicken, and substitute the chicken broth with vegetable broth or water.

Chicken and Artichoke Soup
Serves 6–8

4 c. chicken broth

3 (8-oz.) packages frozen artichokes, thawed and quartered

1 c. chopped scallions, plus more for garnish

1 t. dried thyme (or 1 T. fresh thyme, minced)

Old Bay seasoning to taste

4 T. butter

1/4 c. all-purpose flour

1 lb. skinless boneless chicken thighs, cut into bite-size pieces

4 c. heavy cream

Cream sherry, to taste

Salt and freshly ground black pepper to taste

Fresh flat-leaf parsley, chopped, for garnish

1. Combine the broth, artichokes, scallions, thyme and Old Bay in a large soup pot. Bring to a boil. Reduce heat. 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, 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, and season with salt and pepper.

5. Garnish with the parsley and additional scallions. Serve hot.

From Soup Night by Maggie Stuckey (Storey Publishing, 2013)

Photo by Lara Ferroni