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
Total time: 1 h 15 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

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Ingredients
Preparation
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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

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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.

Our sommeliers suggest

Cono Sur Chardonnay 2023

Valle Central, Chile

Cono Sur Chardonnay, a white from Chile, has the soft roundness a creamy soup asks for. It follows the cream and the rice without weighing them down, and it finds the white wine and the thyme already in the broth. The artichoke hearts keep their gentle vegetable flavour. Perfect for a weeknight supper that warms you up. See the product

Evel Knievel, 6%

Lagabière

Artichoke hearts like citrus, and this Cascade pale ale has little else to offer. Its sharp bitterness gets wrapped up by the creaminess of the soup, which softens it right away. Light body, so you can sip it between spoonfuls without killing your appetite. 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!

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