Monday, January 16, 2012

Artichoke and Rotisserie Chicken Stew

This week the CSI Project is having a contest for Comfort Foods and Soups. Being inspired to get creative in the kitchen I have come up with this delicious soup. Bless my husband's heart because he had a few soups that were just plain gross. But this one by far took the prize. 

1 tablespoon Olive Oil
Salt & Pepper
One Rotisserie Chicken chopped into small pieces.  *I bought mine from Vons
2 Large White Onions
1/2 cup Flour
3 1/2 cups (2 cans) Chicken Broth
6-12 Medium Carrots *bunch from farmers market
1 teaspoon of Dried Thyme
2 cans of Artichoke Hearts, drained and halved lengthwise
Parsley for garnish

Chop up all of your fresh ingredients, carrots, onions (Always, always I think of that part in Julia & Julia where Meryl Streep is chopping all those onions... "You should have seen the way those men looked at me.")
Put about a tablespoon of Olive Oil into a large pot, over medium heat add onions, cook until golden about five minutes. 
Stir in 1/2 cup of flour and cook about one more minute. 
Add Chicken brother and 1/2 cup of water, bring to a boil. 
Next four ingredients you will need is salt, pepper, dried thyme and carrots. 
Add carrots, thyme, 1 teaspoon salt, and 1/2 teaspoon pepper. Simmer until carrots are almost tender, around five minutes. 
Take the chopped up Rotisserie Chicken  and add to pot; cover and simmer until chicken is cooked through and sauce is nice and thick, 15 to 20 minutes. 
Add artichokes; cook until warmed through, about three minutes. Top with chopped parsley.  

Hope you enjoy this soup as much as we did. If you make your own version, I would love to hear about your results or variations.