Tiny New York Kitchen: Artichoke & Chicken Soup

Screen Shot 2014-04-29 at 7.04.05 AMBy Victoria Hart Glavin of Tiny New York Kitchen 

Artichokes are members of the asteraceae family (commonly referred to as the aster, daisy, or sunflower family). Artichokes are high in fiber and contain antioxidants that boost liver function. Eating them may soothe nausea, pain, bloating, and other digestive issues. Squeeze an artichoke before purchasing it. If you hear a squeaky sound, it’s probably fresh. To keep artichokes from discoloring, soak them in lemon water.


  • 1 Teaspoon Fennel Seed
  • 3 Tablespoons Safflower Oil
  • 1 Pound Boneless, Skinless Chicken Breast (Cut Into 1 1/2 Inch Pieces)
  • 1 Teaspoon Kosher Salt
  • 1/4 Cup Unbleached Flour
  • 1 Leek (Trimmed, Washed & Thinly Sliced)
  • 3 Sliced Garlic Cloves
  • 1/4 Teaspoon Red Pepper Flakes
  • 1 Tablespoon Red Wine Vinegar
  • 2 Cup Low-Sodium Chicken Broth
  • 3 Cups Water
  • 4 Artichokes (Trimmed, Steamed & Quartered Lengthwise)
  • 2 Cups Arugula

Slice top third off each artichoke with a serrated knife. Remove outer leaves until pale-green ones are exposed. Remove stems’ tough layers with a peeler. Trim ends. Trim tough leaves around bases with a paring knife. Keep in a bowl of water with juice of 1 lemon. To steam bring 2 inches of water to a simmer in a large-size pot fitted with a steaming basket. Add artichoke. Cover with lid and steam for about 12 minutes until easily pierced with tip of a sharp knife. Heat medium-size heavy pot over a medium-high heat. Add fennel seed. Cook, stirring for 1 minute. Transfer to a plate. Add 2 tablespoons oil to pot. Swirl to coat. Season chicken with 1/2 teaspoon kosher salt. Coat with flour and shake off excess. Add half of chicken to pot. Cook for about 10 minutes constantly turning until golden brown on all sides. Transfer to a plate. Repeat with remaining oil and chicken. Reduce heat to medium and add leeks, garlic, and red pepper flakes. Add vinegar and 1/2 cup chicken broth. Scrape up browned bits with a wooden spoon. Cook for 8 minutes, stirring, until vegetables are tender. Add remaining chicken broth, water, fennel seeds, chicken with any accumulated juices, and artichokes. Bring to a boil. Reduce to a simmer. Cook for 10 minutes until chicken is tender. Add arugula and remaining kosher salt. Cook for 1 minute. Remove from heat and ladle into bowls and serve hot. Serves 4.


Victoria Hart Glavin has been cooking and writing recipes since she was a teenager. Originally from Nebraska, her appreciation for culinary technique took off when she moved to Lyon, France.

While living in France, Victoria studied French cooking from an expert Lyonnais chef. Victoria learned to love the local culture of preparing and enjoying fresh, seasonal foods. While in France, Victoria experienced the joys of shopping for local produce at the market and preparing fresh foods simply and beautifully in order to enhance the experience of the table. During her time in France, she says she “learned how to squeeze tomatoes at the local market” and “took everything in by osmosis.”

Currently, Victoria creates tasty treats in her tiny kitchen, in New York City, for all to enjoy and on weekends she explores Fairfield County where has a second home. Victoria has shared her recipes with others and now you can enjoy the Tiny New York Kitchen recipe collection, too!  Victoria is a member of Culinary Historians of New York and a member of the Association for the Study of Food and Society.