Chicken & poultry , Hearty soups , Main dishes

Creamy chicken, rice and artichoke heart soup

Name: Creamy chicken, rice and artichoke heart soup
Prep time: 20 min
Cook time: 55 min
Yield: 4 to 6
Cuisine: Québécoise
Ingredients: 500 g chicken breast; Olive oil; Italian spices; 3/4 cup basmati rice; 1 1/2 cups water; 1 small yellow onion, finely chopped; 3 large garlic cloves, finely chopped; 3 celery stalks, sliced; 1 tablespoon Italian spices; The leaves of 4 Swiss chard stalks, coarsely chopped; 398 ml artichoke hearts quartered; The leaves of 3 large thyme sprigs; 1/3 cup white wine; 5 cups chicken broth; 237 ml 15% country cream

Preparation 20 min
Cooking 55 min
Servings 4 to 6
Freezing Absolutely

I promise you, word of the foodie, this creamy chicken, rice and artichoke heart soup is downright out of this world! The kind of soup that will do you good in this cold and too long winter if you ask me!

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Ingredients

500 g chicken breast
Olive oil
Italian spices
3/4 cup basmati rice
1 1/2 cups water
1 small yellow onion, finely chopped
3 large garlic cloves, finely chopped
3 celery stalks, sliced
1 tablespoon Italian spices
The leaves of 4 Swiss chard stalks, coarsely chopped
398 ml artichoke hearts quartered
The leaves of 3 large thyme sprigs
1/3 cup white wine
5 cups chicken broth
237 ml 15% country cream

Preparation

Preheat oven to 425°F. Line a baking sheet with parchment paper.
Place the chicken breasts on the baking sheet and drizzle with some olive oil. Rub to coat. Season with salt and pepper and sprinkle with Italian spices on both sides. Place in the oven and cook for about 25 minutes or until the breasts are cooked. Coarsely chop and set aside.
In a small saucepan over medium heat, add the rice and drizzle with olive oil. Mix and cook for 1 minute. Add water, mix and cover. Bring to a boil, stir and reduce to low heat. Simmer for 10 minutes, covered, until the rice is cooked and the liquid is absorbed. Remove from heat, mix and set aside.
In a large saucepan over medium heat, add the onion and garlic and drizzle with olive oil. Cook 3 to 4 minutes, stirring occasionally.
Add the celery, the Italian spices, drizzle with a thin stream of olive oil then season with salt and pepper. Cook 6 to 7 minutes, stirring occasionally.
Add the Swiss chard, artichoke hearts and thyme then cook for 2 minutes.
Add the white wine, mix and cook for 2 minutes.
Add the chicken broth, cream, rice and chicken then season with salt and pepper. Cook for 5 minutes, stirring, then serve.

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Our sommeliers suggest

Domaine de Majas Côtes Catalanes 2022

Languedoc Roussillon, France

Produced by Alain and Agnès Carrère, this wine composed of 40 %roll, 20 %white Carignan, 20 %maccabeu, and 20 %white grenache is characterized on notes of white flowers, honey, wax bee and green apple. With a very beautiful acidity and on a waxy side, it will be excellent with this soup. See the product

Evel Knievel, 6%

Lagabière

Pale Ale American brewed only with hunt hop, it will offer you a good aromatic dose of citrus which will like to please itself in the company of the artichoke hearts. Its sharp bitterness will be offset by the creamy soup that will coat your taste buds. Offering a fairly thin body, this beer will easily be drinked between two sips of soup. See the product

*Pairings are suggestions. If you can't find the exact product, substitute for the same type of beer or varietal blend from the same region. Feel free to ask a consultant for help!