Ingredients:
2 - boneless, skinless chicken breasts
cooked and shredded
( Or approx. 3 - cups leftover rotisserie chicken, turkey, etc. )
1 - medium onion, diced
olive oil
2 - cans, quartered artichoke hearts, rinsed
4-1/2 - cups - chicken broth
2 - lemons
1 - tsp. red pepper flakes
1/2 - tsp. thyme
1/2 - tsp. salt
Cooking Instructions
In a soup pot, sauté the onion in olive oil until soft. Add broth to pot. With a grater, remove the top layer of rind from lemons. Add zest to pot. Half the lemons and juice them. Add juice to pot. Add everything else.
Simmer for 30 minutes.
Arrr, Maties!... The lemons will keep the scurvy away!
2 - boneless, skinless chicken breasts
cooked and shredded
( Or approx. 3 - cups leftover rotisserie chicken, turkey, etc. )
1 - medium onion, diced
olive oil
2 - cans, quartered artichoke hearts, rinsed
4-1/2 - cups - chicken broth
2 - lemons
1 - tsp. red pepper flakes
1/2 - tsp. thyme
1/2 - tsp. salt
Cooking Instructions
In a soup pot, sauté the onion in olive oil until soft. Add broth to pot. With a grater, remove the top layer of rind from lemons. Add zest to pot. Half the lemons and juice them. Add juice to pot. Add everything else.
Simmer for 30 minutes.
Arrr, Maties!... The lemons will keep the scurvy away!
