I'm finally getting back into the swing of things from Thanksgiving. This soup was the first thing I cooked in a while. :)
During our first year of marriage, my husband would occasionally ask for his favorite foods his mother cooked. So I stole a few recipes here and there.
One of his favorites was a Chicken Artichoke Soup. Sadly, nobody makes soup like your mom so even though I got the recipe and thereby make a nearly identical soup, he always says there's something missing when I make it. Ah, the love of a son for his mother.
Anyhow, it's been brutally cold and windy here lately so soup seemed like a perfect way to get back into cooking.This is also a great quick "pantry meal" because chances are you have everything but the chicken in your pantry and freezer.
(My soup looks a little "muddy" in the photo because I used homemade broth. If you use the kind from the grocery store, it'll come out looking prettier)
Chicken Artichoke Soup
2 cooked chicken breasts, cubed
1 tbsp. butter
1 onion, diced
2 stalks celery, diced
1 box of chicken broth
1 can marinated artichokes, roughly chopped and drained
1 can fire-roasted tomatoes, drained
1 cup fresh or frozen corn
2 cups cooked yellow rice
1 tsp. garlic powder
salt and pepper
In a large pot, saute onion and celery in the butter over medium heat. When onion has softened, add in the remaining ingredients, using enough salt and pepper to suit your taste buds. Heat to a low boil, stirring occasionally. Continue to cook for another 5 minutes and then serve and enjoy!