Giada De Laurentiis' Loaded Chicken Artichoke Soup Is the Perfect Fall Dinner
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We’re so excited that it’s time for cozy-weather cooking again, we can barely contain ourselves. We’ve been in the kitchen whipping up must-try fall recipes from Ina Garten and dreamy dishes like Rachael Ray’s pumpkin carbonara, but on a brisk and chilly night, nothing soothes the soul like a big bowl of soup. Giada De Laurentiis, author of Giada’s Italy, knows this, and she just shared a loaded chicken, artichoke, and white bean soup that we know is going to make it into our permanent rotation of comfort food recipes.
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This chicken, artichoke, and white bean soup is De Laurentiis’ spin on spezzatino, an Italian stew that’s usually filled with cheap cuts of beef, lamb, or pork. As usual, she’s found a way to lighten and brighten the flavors in the dish, so it stays cozy and warming without sitting in your stomach like lead.
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Another thing we love about this recipe? It’s ready to eat in less than 40 minutes, and only requires 20 minutes of prep time. De Laurentiis starts the soup by crisping up some pancetta, then removing it from the pan. She then cooks the aromatics, which include carrots, onion, celery, and garlic, in the pancetta fat, then continues to build flavor with tomato paste and herbs. She adds chicken stock, then chicken. The chicken poaches in the flavorful broth, then gets removed and chopped into bite-sized pieces before being added back to the soup pot. The artichokes and cannelini beans simmer in the broth to soak up the flavor.
Once the chicken is cooked through and the broth has reduced a bit, the soup is done. Taste for seasoning and add more salt and pepper if needed, and serve the soup topped with the reserved crispy pancetta. We wouldn’t say no to a sprinkle of Parm on top, either, and a hunk of warmed up ciabatta bread is a must, so you can soak up every last drop of the savory broth from your bowl. This is one spin on chicken soup you’ll want to make again and again.
Before you go, check out our gallery:
Watch: How to Make Giada De Laurentiis’ Stuffed Lasagna Rolls
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