Artichoke Soup with Lemon Chicken

The small bites of lemon-flavored chicken really enhance the artichoke flavor and add to the complexity of the dish.

INGREDIENTS
1    chicken breast, skinless, boneless
4    tablespoons lemon juice
1    small white potato, chopped (about 1/2 cup)
1    small onion, chopped (about 1/2 cup +)
2    small jars (6oz) marinated artichoke hearts, chopped
2    tablespoons Artichoke and Roasted Garlic dip
3    cloves garlic, minced
2    cups low sodium chicken broth

METHOD
Cut the chicken breast into 1/4 inch cubes and place into a small sauce pan. Add the 4 tablespoons of lemon juice and place over low heat. Cook the chicken in the lemon juice, stirring occasionally, until all the juice is ether absorbed or evaporated. Remove from the heat and set aside.

In another sauce pan, combine the potato, onion, artichoke hearts, dip, garlic and broth. Place over medium heat, bring to a low boil, cover and cook for 10 to12 minutes. When the soup is cooked, transfer to a blender or food processor and process to a puree. Thoroughly rinse out the sauce pan and pour the soup through a sieve back into the pan. Use a wooden spoon to stir the puree in the sieve until almost all of has passed through.

Distribute the soup into serving bowls, add a little of the lemon chicken, sprinkle with dried parsley and serve. This recipe will provide 2 to 4 servings.