Dave Verheul’s Chicken, Globe Artichoke, Lemon & Dill Soup

Recipe Information

Serves
2
Preparation time
30 mins
Duration
45 mins
Difficulty
Intermediate

Ingredients

  • 3 chicken thighs bone out
  • 50ml good olive oil
  • 1 onion
  • 3 garlic cloves
  • 1500ml chicken stock
  • 4 globe artichokes
  • 1 bay leaf
  • 1 rosemary sprig
  • 1.5c cooked rice
  • 20ml olive oil
  • 20g dill
  • 30g parsley
  • 1 lemon

Method

  1. Place your frying pan over a high heat with some cooking oil.
  2. Season the chicken thighs well and place the chicken in the pan. Make sure when placing the chicken that they don’t crowd each other.
  3. Cook over a high heat until they start to caramelise then turn the heat down slightly and continue to cook until they look like the they’re cooked 2/3rds of the way through.
  4. At this point turn the thighs over, turn off the heat and leave until cooked through, around 5 mins.
  5. To prep the artichokes, take a small paring knife and starting near the stem carefully pull off individual leaves while working your way around the artichoke. Keep going until the leaves turn mostly yellow and feel tender. Using the tip of the knife carefully cut away the green outer skin that covers the heart and stem.
  6. Cut the tough top 1/3 off the leaves and then cut the artichoke in half vertically. Using a small spoon scoop out the furry stuff and get rid of anything that feels tough.
  7. Slice the artichoke as thin as you can and place into a bowl with enough cold water to cover and the juice of half a lemon. Drain before you add to the soup.
  8. Cut the onion in half length ways and then dice and also slice the garlic cloves finely.
  9. In a medium pot add the onion, garlic and olive oil, cook over a low-med heat until soft but without any colour.
  10. Add the chicken stock, bay leaf, rosemary and bring to the boil.
  11. Add the sliced artichoke and simmer until the artichoke is cooked.
  12. Add the cooked rice and simmer for 5 minutes.
  13. Chop the chicken thighs and add, along with the chopped dill, parsley, zest of half the lemon.
  14. Season to taste with salt, pepper and lemon juice to taste. 

Tips:

  • Cooking the chicken like this gives it a delicious caramelised depth that can be used in many different ways.
  • This soup really benefits from good chicken stock so try making some at home, any extra can be kept frozen for future you to use.
  • While I do think it’s best with chicken you could omit it, sub in some veg stock and spinach and you have a great veg version.
  • If artichokes are too daunting you could use fennel, kale or peas.
  • Add some ginger, use lime and flip the herbs into Thai basil and coriander for a light clean twist.