How to make it

  • Sauté carrots, celery, red onion, and 2 tablespoons of the rosemary over medium heat in a large stock pot for roughly 5 minutes.
  • Add chicken to the pot and fill with enough water to cover. Turn the burner to high heat and boil til chicken is cooked through, roughly 20 minutes.
  • While chicken is cooking, zest and juice the lemon. Mix the zest with the lemon juice and set aside.
  • When chicken is cooked through, remove chicken from pan, take meat from bones and return meat to stock pot.
  • 10 Minutes before serving, add remaining rosemary, lemon juice and zest, and artichoke hearts to soup.

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