02/25/2026
Lemon Artichoke Soup
Both high protein and high fiber!
This is such a bright and delicious soup!
I made a ton! This was in a 9qt pot, adjust the recipe according to how much you want to make! But this was great to freeze!
Recipe:
2.5 lbs chicken - I did tenders, you can do whatever cut you want!
2 cans small white beans - rinsed and drained
1 bundle of kale - chopped small
2 cans of artichoke hearts, liquids and all. (Use quartered hearts)
2 lemons - zest and juice
3 tablespoons Koops’ Dijon Mustard
2 tablespoons lemon pepper
3 cloves garlic - diced
1/2 an onion - diced
3/4 cup white wine
64oz chicken broth - I used bone broth
2 tablespoons olive oil
1/2 cup butter
Season with salt and pepper to taste
* If you need more liquid, add water! A 1/2 cup at a time!
* Also, orzo would be great in this recipe! Sub the white beans for orzo if you want! Or add orzo with the beans!
Instructions:
1. Cover chicken in Koops’ Dijon Mustard and lemon pepper
2. In a large pot, add olive oil to brown the chicken. No need to cook chicken through at this time, it will finish cooking in the broth.
3. While chicken is browning dice onions and garlic.
4. Once browned take chicken out of the pot, toss 2 tablespoons of butter with the onions, garlic, salt and pepper. Let these cook for a minute or two.
5. Deglaze the pot with white wine. And scrap up all the good stuff at the bottom.
6. Add the chicken back to the pot along with the chicken broth, lemon juice and zest. Bring to a boil.
7. While that is cooking, chop kale, rinse and drain your beans, and open artichoke cans.
8. Once the chicken is cooked through remove it from the broth.
9. Toss in the kale, beans (or orzo), and artichokes. Add in 2 tablespoons butter. Bring this to a boil.
10. While that is cooking, shred the chicken, and add it back to the soup mix with the remaining butter.
11. Let the whole thing simmer on the stove for 5-10 minutes.
12. Serve with crusty bread!
