Shrimp (or Chicken) and Artichoke Soup!

We spent the first week of December in New Orleans. It was my first trip to The Big Easy! We saw and did a lot of amazing things while there. We spent an evening on Frenchmen Street listening to jazz, spent days touring plantations, air boating into swamps (swamps are surprisingly beautiful!) and touring the amazing homes of the Garden District. We also cruised the mighty Mississippi on the Steamboat Natchez. 

 

But mostly we ate….and I have no regrets. New Orleans has some spectacular, rich, flavorful food! I was also lucky enough to squeeze in a cooking class with the talented, fun and sassy Chef Toya Boudy at The New Orleans School of Cooking in The French Quarter.

Shrimp (or Chicken) Artichoke Soup!

 

I had never cooked Creole food before and loved learning how. The classes are held in a gorgeous facility. If you are ever in New Orleans I highly recommend taking a class!

Shrimp (or Chicken) Artichoke Soup!

 

Chef Toya made the entire experience a blast. She kept us interested and entertained for 2 1/2  hours. Oh, and the food was spectacular!

Shrimp (or Chicken) Artichoke Soup!

 

We made a “Shrimp (or Chicken) and Artichoke Soup”. This is my My dairy and grain free version. Gorgeous isn’t it?!

Shrimp (or Chicken) Artichoke Soup!

 

We also learned to make Crawfish Etouffee…

Shrimp (or Chicken) Artichoke Soup!

 

…and the signature dessert of New Orleans, pralines! We were happy. Not to mention full.

Shrimp (or Chicken) Artichoke Soup!

It was all so delicious I had a hard time deciding what recipe to share with you. But I decided on the “Shrimp (or Chicken) and Artichoke Soup”, two versions actually: the delicious original Creole recipe from The New Orleans School of Cooking as well as a Whole 30 version that I created.

Shrimp (or Chicken) And Artichoke Soup

 

Both are warm, comforting, and somewhat spicy! And I swear the Whole 30 version is just as good as the original…I mean look at it! Made with homemade broth, artichoke hearts, fresh herbs, spices and your choice of shrimp or chicken. 

The Recipes~ Shrimp (or Chicken) and Artichoke Soup: Original and Whole 30 Versions

This recipe comes from The New Orleans School of Cooking and features their Joe’s Stuff seasoning. You can find it here. If you want to use homemade broth (I highly recommend it) here is my recipe. This is the original version of this soup, if you want the Whole 30 version scroll down.

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Shrimp (or Chicken) Artichoke Soup!

Prep

Cook

Total

Yield 8

Creole food is spicy and let's just say the people of New Orleans don't shy away from butter, heavy cream or a rich roux! They are my kind of people! Makes 8 very generous portions.

Ingredients

  • 1 quart chicken broth (4 cups)
  • 2 cups green onions, sliced
  • 2 cloves garlic, minced
  • 1 Tablespoon parsley leaves, chopped
  • 1 Tablespoon thyme leaves stripped from stems
  • 1 T Joe's Stuff Seasoning or your favorite cajun spice mix (plus more to taste)
  • 24 oz quartered hearts packed in water, drained
  • 1 quart heavy cream
  • 1/4 cup butter
  • 1/4 cup plus 1 tablespoon all purpose flour
  • 1 pound medium sized raw shrimp, deveined/ or 1 pound cooked chicken, shredded
  • (whole foods market was also nice enough to remove the tails on my shrimp!)

Instructions

  1. Prep all ingredients.
  2. Combine artichoke, chicken stock, 1 cup green onions, garlic, sea salt, Joe's Stuff seasoning and thyme and bring to a boil. Reduce to a simmer for about 12 minutes.
  3. Make roux: Place butter in a medium sauce pan on medium heat. When melted whisk in flour till smooth add to simmering pot. Stir in heavy cream and simmer for 10 minutes.
  4. Add shrimp and simmer for 5 more minutes. Serve with freshly chopped green onions and parsley for garnish.
  5. Note: There are 2 cups green onions total - 1 cup to put with other ingredients and one cup for garnish.

Courses Soup

Cuisine Creole

 

The Recipe: Shrimp (or Chicken) and Artichoke Soup~ Whole 30 Version

So you may be wondering after looking at the recipe above how I could make this recipe Whole 30 compliant. Actually it was easy. I subbed heavy cream with coconut cream.  Coconut cream is much thicker than coconut milk and I know you are going to ask so no, it does not make the soup taste like coconut. I also substituted the roux for a ‘slurry’. A slurry is like a roux but made by combining 2 parts water with 1 part arrowroot powder. It thickens soups and gravy just as well as a roux but is grain free! Once a slurry is added to a soup it needs to be taken off heat immediately. So in this recipe we add it last. If you want to use homemade broth (I highly recommend it) here is my recipe

3 votes

Print

Whole 30 Shrimp (or Chicken) Artichoke Soup

Prep

Cook

Total

Yield 8

This soup is flavorful and rich. It's also thick and creamy thanks to a 'slurry' (grain free roux) and coconut cream! Makes 8 very generous portions! If soup thickens up too much after storing in the fridge just thin with a little more broth.

Ingredients

  • 1 quart chicken broth (4 cups)
  • 2 cups green onions, sliced
  • 2 Tablespoons parsley leaves, chopped
  • 1 Tablespoon thyme, leaves stripped from stems
  • 1 T Joe's Stuff Seasoning, (or your favorite cajun spice mix) plus more to taste
  • 1 clove garlic, minced
  • 1 and 1/2 cans quartered artichoke hearts packed in water, drained (14 oz cans)
  • 2-14 oz cans coconut cream
  • 1 lb medium sized raw shrimp, deveined, or 2 cups cooked chicken, shredded (Whole Foods Market not only carries the shrimp already deveined but also removed the tails for me!)
  • 2 Tablespoons water
  • 1 Tablespoon arrowroot powder
  • Sea Salt if needed.

Instructions

  1. Prep all ingredients.
  2. Put broth in large pot on high heat.
  3. Add 1 cup onions (reserving the rest for garnish), parsley, thyme, Joe's stuff seasoning and garlic.
  4. Bring to a boil. Lower heat a little and simmer for 10 minutes.
  5. Add coconut cream and whisk till smooth. Bring back to a simmer.
  6. Add shrimp (or chicken) and artichoke hearts, simmer for 5 more minutes.
  7. While soup simmers make 'slurry'.
  8. Combine water and arrowroot powder and whisk until smooth.
  9. Turn soup off heat. Add half the slurry and stir until soup thickens. If soup needs more thickening add more slurry, but keep in mind arrowroot thickens more when cool) If soup thickens up too much just add more broth to thin.
  10. Taste and add sea salt or Joe's seasoning if needed. Be mindful, it's spicy!
  11. Serve soup garnished with remaining green onions.

Courses Soup

Cuisine Creole

 

Whichever version of this soup you choose I am sure you are going to love it! What’s not to love? ~ Linda Spiker

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Post tags: Gluten free, grain free, dairy free, whole 30

28 thoughts on “Shrimp (or Chicken) and Artichoke Soup!

  1. I think that both versions of this soup sound delicious. I will make the Whole30 version though ~ why not make the healthier choice? The recipes and pictures can almost make me take a whiff and smell this glorious concoction!
    Thanks Linda! I will let you know.. am sure it will be a success!!

  2. My husband and I have been discussing going to New Orleans! So your post really caught my attention. How fabulous that must have been for you to attend a creole cooking class while on vacation. I love it! And thanks so much for sharing your unique soup recipe. It looks delicious. 🙂

  3. Do you think either of these versions would freeze well? I’m looking to stock my freezer with some meals before I have my baby. Thank you!

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