I made this for dinner last night, and not only is it very tasty, it is extremely low in fat. Healthy and comforting! You can't beat that.1 pre-cooked rotisserie turkey breast (This is in the grocery near the rotisserie chickens. If you can't find one, substitute a rotisserie chicken.)
1 large yellow onion
3 stalks of celery
3 carrots
2 tbsp. olive oil
1 can of 8-10 count whole artichoke hearts
2 lemons
1 quart of chicken broth
fresh parsley
salt & crushed red pepper
Sauté your trinity of onions, carrots, and celery in a little olive oil over medium heat. I did pretty chunky pieces, but dice them however you please. Shred the turkey and add it to the mix. Open your can of artichoke hearts and drain the brine into the pot. This liquid adds a lot of flavor. Pour the artichokes into a seperate bowl and mush them gently with your hand to break them up a bit then add them to the pot as well. Stir in all of the chicken broth, the juice of both lemons and the salt and pepper to taste. Reduce the heat to low and wait for the soup to warm for about 30 minutes or so. Add the chopped parsley last just before serving.
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