Chicken Artichoke Soup Recipe

  • Artichoke, also known as the Artichoke Trust, is a London-based British company and registered charitable trust that stages arts spectacles and live events. It was founded in 2002 by Helen Marriage, former director of the Salisbury International Arts Festival, and Nicky Webb.
  • Mediterranean thistlelike plant widely cultivated for its large edible flower head
  • The Globe Artichoke (Cynara cardunculus) is a perennial thistle originating in Southern Europe around the Mediterranean. It grows to 1.4–2 m tall, with arching, deeply lobed, silvery glaucous-green leaves 50–82 cm long.
  • A European plant cultivated for its large thistlelike flowerheads
  • The unopened flowerhead of this, of which the heart and the fleshy bases of the bracts are edible
  • A domestic fowl kept for its eggs or meat, esp. a young one
  • the flesh of a chicken used for food
  • Meat from such a bird
  • A game in which the first person to lose nerve and withdraw from a dangerous situation is the loser
  • easily frightened
  • a domestic fowl bred for flesh or eggs; believed to have been developed from the red jungle fowl
  • Something which is likely to lead to a particular outcome
  • A medical prescription
  • A recipe is a set of instructions that describe how to prepare or make something, especially a culinary dish.
  • directions for making something
  • The Recipe is the third studio album by American rapper Mack 10, released October 6, 1998 on Priority and Hoo-Bangin' Records. It peaked at number 6 on the Billboard Top R&B/Hip-Hop Albums and at number 15 on the Billboard 200.. All Media Guide, LLC. Retrieved on 2010-01-01.
  • A set of instructions for preparing a particular dish, including a list of the ingredients required
  • dope (a racehorse)
  • A liquid dish, typically made by boiling meat, fish, or vegetables, etc., in stock or water
  • A substance or mixture perceived to resemble soup in appearance or consistency
  • liquid food especially of meat or fish or vegetable stock often containing pieces of solid food
  • any composition having a consistency suggestive of soup
  • Nitroglycerine or gelignite, esp. as used for safecracking
chicken artichoke soup recipe - Soup of
Soup of the Day (Williams-Sonoma): 365 Recipes for Every Day of the Year
Soup of the Day (Williams-Sonoma): 365 Recipes for Every Day of the Year
This tantalizing collection of 365 recipes offers a soup for each day of the year. From January to December, you'll find daily inspiration and a seasonal soup that will satisfy any craving or fit any occasion.
From refreshing gazpachos in summer to slow-simmered stews in winter, light broths with noodles and greens in spring to warming root vegetable purees come fall, a delicious option awaits. With this book as your guide, find the perfect soup to match each season's ingredients, weather, and sensibility.
Endlessly versatile, soup is perfect for any season and every occasion. What better way to capture the essence of spring than by simmering freshly shelled peas and fava beans in a fragrant broth accented by bracing mint and refreshing lemon zest? In summer, a cool gazpacho made by whirling perfectly ripe tomatoes, juicy cucumbers, and vibrant red peppers is fitting for a hot and humid day—no pot necessary! When the air turns brisk, soup nourishes and satisfies like no other dish. In autumn, white beans mingle with sturdy greens in satisfying, peasant-style pots, and starchy squashes and root vegetables blend into silky purees. Winter brings even more soul-warming fare, such as chilis and stews featuring sausages and other hearty meats and thick vegetable soups scented with woodsy herbs.
Williams-Sonoma Soup of the Day offers a tantalizing collection of 365 soup recipes: one for each day of the year. Colorful calendars at the beginning of each chapter offer an at-a-glance view of the dishes best suited for the ingredients, occasions, and typical weather of the month. From January to December, you’ll find a seasonal soup that will satisfy any craving, and match any meal ranging from a quick weeknight supper to an elegant dinner party. A handful of the recipes are even appropriate for the holiday table, while others are perfect for using up a leftover roast or chicken. Notes accompanying each recipe offer ideas for ingredient variations, garnishes, and other helpful tips. All of the soups can be dressed up or dressed down; served in rustic earthenware mugs or on heirloom china; garnished with a flourish of fried herbs or dollop of pesto, or stripped down to the bare, tasty essentials—the possibilities are endless, but always delicious.
Full-color photographs enhance many of the recipes inside to help guide your cooking. You can start your soup-making journey at any time—just open this book, check the calendar, and you’ll be inspired to create a new soup du jour every day of the year.

The Athenian - Avgolemono
The Athenian - Avgolemono
Avgolemono is a family of eastern Mediterranean sauces and soups made with egg and lemon juice mixed with broth, heated until they thicken but before they boil and curdle. Avgolemono is the Greek name, meaning egg-lemon; in Arabic, it is called tarbiya or beida bi-lemoune 'egg with lemon', and in Turkish terbiye. It is the typical sauce used on warm dolma and many vegetables, especially artichokes. It is part of certain stew-like dishes such as the Greek pork with celery and the Turkish yuvarlak, added just before serving to thicken the cooking juices. In Middle Eastern cuisines, it is used as a sauce for chicken or fish. As a soup, it usually starts with chicken broth, though meat, fish, or vegetable broths are also used. Typically, rice or soup pasta, such as orzo, are cooked in the broth with thin strips of meat (chicken, for example) before a mixture of eggs and lemon is added. Its consistency varies from near-stew to near-broth. It is important to remove the mixture from the heat before adding the egg-lemon mix, in order to avoid curdling. The safest way to prevent curdling is to remove a cup of broth from the pot and let cool a little, then gradually add the egg and lemon juice while beating the mixture vigorously with a fork or whisk; once the broth is frothy, it is gently added back to the pot and the soup is served immediately. Leftover soup will invariably curdle, even if refrigerated or rewarmed. Its taste will not change but the texture and mouthfeel cannot be recovered. The soup is usually made with whole eggs; sometimes with just yolks.[1] The whites typically are beaten first until soft peaks form and then the yolks and lemon juice are beaten into the whites until just combined. Whole eggs may also be beaten together without the initial separation. Starch may be added to the soup as an additional thickener, however, it is most often used if one omits the egg whites from the recipe, as the volume from the whipped whites create thickness.
Jerusalem Artichoke and Arugula Soup
Jerusalem Artichoke and Arugula Soup
Source: “Ottolenghi - the cookbook” Serves 4: 400g Jerusalem artichokes 45g arugula, roughly chopped, plus extra to garnish 1 liter chicken or vegetable stock 10 garlic cloves, crushed 6 spring onions 1 egg 350g Greek yogurt salt and pepper 1 – Peel the artichokes with a potato peeler, wash them thoroughly and cut into 1cm dice, not too perfect. Put them in a large saucepan with the arugula, stock, garlic and a couple of pinches of salt. Bring to a boil and the simmer lightly for 25 minutes, until the artichokes are tender; insert a small knife in one to make sure they are totally soft. 2 – While the soup is cooking, cut the spring onions in half lengthwise and then cut across these lengths into small dice. Set aside. Break the egg into a large mixing bowl and whisk well with the yogurt. 3 – When you are ready to serve the soup, reheat to boiling point. Take a ladleful of hot soup and whisk into the yogurt mix, stirring constantly. Repeat a few times, using about half of the soup. You need to bring up the temperature of the yogurt. Now pout the warm yogurt into the soup pan, whisking constantly. Bring back to a very(!) gentle boil and leave there for a minute or two. 4 – Taste the soup and season with plenty of salt and pepper. Stir in the spring onions and serve garnished with arugula.
chicken artichoke soup recipe
Lipton Recipe Secrets Soup Mix Magic (Quick and Easy Recipes)
This is one FUN cookbook. Wirebound cookbook lays flat for easy reading. Covers are like a shaped board book (looks like a box of Lipton's soup mix). Pages: glossy, coated heavy stock that can be wiped. Recipes are illustrated, photo of finished product, has a photo of each ingredient used: a great instruction cookbook for teaching children how to read recipes and cook, great home schooling tool, as well as a great SPED tool. Recipes were collected from Lipton's soup recipes over the years, so if looking for that Lipton's soup recipe that you can't find, it may be in this collection. All recipes made with dry soup mix: Tortilla Crunch Chicken Fingers, Party Stuffed Pinwheels, Sweet Pepper Pizza Fingers, Hearty Nachos, Can't Get Enough Chicken Wings, 7-Layer Ranch Dip, Creamy Garlic Salsa Dip, Three Bean Salsa, Hot Artichoke Dip, White Pizza Dip, Perfect Party Spinich Dip, Hot French Onion Dip, Garlic 'n Lemon Roast Chicken, Crab Stuffed Chicken Breasts, Easy Chicken Pot Pie, Herbed Chicken and Vegetables, Garlic Chicken Melt, Roasted Chicken and Garlic Provencale, Crispy Garlic Chicken, Chicken and Broccoli with Garlic Sauce, Garlic Pork Chops, Onion Baked Pork Chops, Onion Apple Glazed Pork Tenderloin, Asian Shrimp and Steak Kabobs, Harvest Pot Roast with Sweet Potatoes, Golden Glazed Flank Steak, Hearty BBQ Beef Sandwiches, Southwestern Beef Stew, Skillet Beef and Broccoli, Lipton Onion Burgers, Onion Sloppy Joes, Oven-Baked Stew, Garlic Shrimp with Wilted Spinach, Seafood Salad Sandwiches, Summer Vegetable and Fish Bundles, Easy Fried Rice, Garlic Mashed Potatoes, Simply Delicious Pasta Primavera, Vegetable Potato Salad, Savory Skillet Broccoli, Roasted Idaho and Sweet Potatoes, Couscous with Vegetables in Savory Broth, Savory Onion Cheese Tart. Metric Conversion Chart: volume measurements (dry and fluid), oven temps, dimensions, baking pans sizes, weights (mass). 46 pages of YUM!