Baby-Artichoke and Chicken Soup

By courtneyepowell

Ingredients

• 1 teaspoon fennel seed
• 2 tablespoons safflower oil
• 1 pound boneless, skinless chicken breast, cut into 1 1/2-inch pieces
• 1 teaspoon coarse salt
• 1/4 cup all-purpose flour
• 1 leek, trimmed and thinly sliced, washed well and drained (about 1 cup)
• 2 cloves garlic, sliced
• Pinch of red-pepper flakes
• 1 tablespoon red-wine vinegar
• 2 cups low-sodium chicken broth
• 12 baby artichokes (about 2 pounds), steamed and halved or quartered lengthwise
• 1 bunch arugula, leaves torn if large (2 cups)

Details

Servings 4
Adapted from marthastewart.com

Preparation

Step 1

STEP 1
Heat a medium heavy pot over medium-high heat. Add fennel seed; cook, stirring, 1 minute. Transfer to a plate.

STEP 2
Add 1 tablespoon oil to pot; swirl to coat. Season chicken with 1/2 teaspoon salt; coat with flour and shake off excess. Add half of chicken to pot. Cook, turning, until golden brown on all sides, about 10 minutes. Transfer to a plate. Repeat with remaining oil and chicken.

STEP 3
Reduce heat to medium and add leek, garlic, and pepper flakes. Add vinegar and 1/2 cup broth, scraping up browned bits with a wooden spoon. Cook, stirring, until vegetables are tender, about 6 minutes.

STEP 4
Add remaining 1 1/2 cups broth, 3 cups water, fennel seed, chicken with any accumulated juices, and artichokes. Bring to a boil; reduce to a simmer. Cook until chicken is tender, about 10 minutes. Season with remaining 1/2 teaspoon salt. Divide arugula among 4 shallow bowls, ladle in soup, and serve.