Baby Artichoke And Chicken Soup Recipes

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CREAM OF CHICKEN AND ARTICHOKE SOUP



Cream of Chicken and Artichoke Soup image

After dining at a certain restaurant that is known for making cheesecake, I fell in love with their chicken and artichoke soup. I've looked through various websites in search of a similar recipe. I couldn't find a recipe for it, but did find one that has some of the same type of ingredients so I tweaked it by adding some vegetables and putting a twist on it. Here is what I came up with. This is a pretty easy recipe and tastes very good. Top with shredded cheese.

Provided by CJ'sMom

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Chicken Soup Recipes

Time 1h8m

Yield 8

Number Of Ingredients 17

2 cups chicken broth
2 cups water
½ lemon
2 teaspoons vegetable oil, or as needed
1 red bell pepper, diced
1 cup diced tomatoes
1 (14 ounce) can artichoke hearts, drained and chopped
1 russet potato, diced
1 small carrot, diced
1 celery stalk, diced
2 green onions, chopped
¼ cup chopped mushrooms
1 clove garlic, minced
1 cup heavy whipping cream
½ cup white cooking wine
2 fully cooked chicken breasts, cut into bite-size pieces
1 pinch ground black pepper

Steps:

  • Heat chicken broth and water in a stockpot over medium-high heat. Squeeze lemon juice in and stir. Cook for 5 minutes.
  • Heat oil in a grill pan over medium-high heat. Add red bell pepper; grill until somewhat soft, 3 to 5 minutes. Transfer red bell pepper to the stockpot; add tomatoes, artichokes, potato, carrot, celery, green onions, mushrooms, and garlic. Increase heat to high. Bring to a boil; cook until vegetables are soft, about 15 minutes. Stir in cream and wine.
  • Fill blender halfway with the vegetable-broth mixture. Cover and hold lid down with a potholder; pulse a few times before leaving on to puree. Pour into a separate pot. Repeat with remaining vegetable-broth mixture.
  • Pour all the pureed mixture back into the original stockpot; add chicken and black pepper. Heat over medium heat. Bring to a simmer and cook until heated through, about 5 minutes.

Nutrition Facts : Calories 285 calories, Carbohydrate 13.1 g, Cholesterol 83.5 mg, Fat 16.5 g, Fiber 2.9 g, Protein 18.3 g, SaturatedFat 8.2 g, Sodium 584.5 mg, Sugar 2.7 g

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