Chicken Artichoke Soup
Recipe By Denise McCamon, Mykel's
3 Large
Boneless Skinless Chicken Breasts, Diced
8
Artichoke Hearts
(Canned with Juice, not Marinated)
6 C
Chicken Broth
1/2 C
Diced Onion
1/2 C
Diced Celery
2 tsp
Lemon Juice
2 Tbsp
Butter
2 Tbsp
Flour
1 tsp
Thyme
1/4 C
Cream
  Salt & Pepper to Taste
In a sauce pan pour 2 Tbsp olive oil and heat.  Saute the onion,
celery and chicken until vegetables are tender and chicken is cooked.
Add the butter until it is melted, then stir in flour to make a roux
(thin paste consistency).  Cook for 3-4 minutes then slowly add
chicken broth and lemon juice and stir for 5 minutes.  While that is
on a low simmer, coarsely chop the artichoke hearts and add them
to the pot with 1/4 cup of the juice.  Season to taste then add thyme
and cream.

Garnishing:  This soup goes great garnished with a little lemon
zest, chopped parsley or fresh thyme.  If you really want to be
ambitious, thinly slice some shallots, dredge in flour and pan fry
until crisp and sprinkle them on top of the soup!