Children enjoy this substantial and delicious soup, and they also get their recommended daily allowance of veggies. In place of the cheddar cheese soup, use nacho cheese soup from a can for a Mexican flair. Chop some fresh chives to garnish.
| Prep Time: | 30 mins |
| Cook Time: | 55 mins |
| Total Time: | 1 hr 25 mins |
| Servings: | 4 |
| Yield: | 4 servings |
Ingredients
- 2 tablespoons olive oil
- 4 skinless, boneless chicken breast halves
- 4 cups chicken stock
- 1 (9 ounce) package frozen artichoke hearts, thawed
- 1 cup fresh pearl onions, peeled
- ½ teaspoon dried thyme
- ¼ teaspoon salt
- ¼ teaspoon ground black pepper
- 3 ounces soft goat cheese, sliced into 4 pieces
- 2 tablespoons cornstarch
Instructions
- Heat olive oil in a skillet over medium heat and cook chicken breast halves until browned on both sides, 5 to 8 minutes per side. Pour in chicken stock, artichoke hearts, pearl onions, thyme, salt, and black pepper and bring to a boil. Reduce heat to low and simmer until stock is reduced and onions and artichokes are tender, about 45 minutes; turn chicken breasts over in the skillet after 20 minutes.
- Place a goat cheese slice on each chicken breast; cover skillet and let goat cheese melt. Place chicken breasts onto a serving platter. Spoon about 3 tablespoons liquid from skillet into a small bowl and whisk in cornstarch until smooth; stir cornstarch mixture into skillet and cook until sauce has thickened, about 1 minute. Serve pan sauce with chicken breasts.
Nutrition Facts
| Calories | 353 kcal |
| Carbohydrate | 18 g |
| Cholesterol | 89 mg |
| Dietary Fiber | 3 g |
| Protein | 32 g |
| Saturated Fat | 6 g |
| Sodium | 1313 mg |
| Sugars | 3 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
It was ok, personally didn’t care for the artichoke as much as I thought I would. I used canned because that’s what I had on hand.
So/so
This did not go over well. Nothing seemed to marry well for anyone in the family.
Flavorful and hearty with mashed potatoes. I liked it more with garlic powder sprinkled on top. Next time I would throw small whole mushrooms in to cook the last 15 minutes.
It was not good..it looked blah..tasted blah..Followed the recipe to a tee and it just wasn’t good.
Very good. I used low-sodium chicken broth, but substituted marinated artichokes for frozen, and fresh cippolini onions for frozen pearls. Next time I’ll eliminate the added salt and dilute the stock a little so it’s not as salty. I served with mashed potatoes and asparagus. Hubby proclaimed it one of his favorite dishes.
Run, do not walk and make this very easy and delicious dish. Only change I made was to use frozen pearl onions and maybe a bit more S&P