Instructions put the olive oil in a heavy deep pot over medium high heat and saute the leeks until tender about 5 minutes. Cook for 10 minutes stirring occasionally. Add thyme potatoes artichoke hearts chicken broth and lemon juice and bring to a boil. Then add celery and saute for 5 minutes. Stir in chicken broth artichoke hearts bay leaf salt pepper thyme leaves oregano leaves sage and paprika.
Cover the pot turn the heat down to medium and simmer until potatoes are tender about 15 minutes. Transfer red bell pepper to the stockpot. Last updated aug 11 2020. Return chicken top pot then add artichoke hearts mozzarella parmesan and cream if using. Then add garlic and saute for another minute.
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Heat oil in a grill pan over medium high heat. Remove chicken from pot and shred with two forks. Heat oil in a grill pan over medium high heat. Add red bell pepper. Cover the pot turn the heat down to medium and simmer until potatoes are tender about 15 minutes.
Remove chicken from pot and shred with two forks. Cook stirring occasionally until cheeses are melted. Instructions put the olive oil in a heavy deep pot over medium high heat and saute the leeks until tender about 5 minutes.
