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. 


  1. Oooo yum! I pinned this for future cooking endeavors!

    1. Thanks for pinning! This soup is too easy, it takes just under an hour. Let me know how it goes when you make it.

    2. Delicious! Followed recipe exactly and it is very good! Thanks for posting!