Chicken Artichoke Soup Recipe By Denise McCamon, Mykel's
			3 Large Boneless Skinless Chicken Breasts, Diced 8 Artichoke Hearts (Canned with Juice, not Marinated) 6 C Chicken Broth 1/2 C Diced Onion 1/2 C Diced Celery 2 tsp Lemon Juice 2 Tbsp Butter 2 Tbsp Flour 1 tsp Thyme 1/4 C Cream   Salt & Pepper to Taste
	In a sauce pan pour 2 Tbsp olive oil and heat.  Saute the onion, celery and chicken until vegetables are tender and chicken is cooked. Add the butter until it is melted, then stir in flour to make a roux (thin paste consistency).  Cook for 3-4 minutes then slowly add chicken broth and lemon juice and stir for 5 minutes.  While that is on a low simmer, coarsely chop the artichoke hearts and add them to the pot with 1/4 cup of the juice.  Season to taste then add thyme and cream. Garnishing:  This soup goes great garnished with a little lemon zest, chopped parsley or fresh thyme.  If you really want to be ambitious, thinly slice some shallots, dredge in flour and pan fry until crisp and sprinkle them on top of the soup!