Cream Of Chicken And Artichoke Soup Recipes

CHICKEN ARTICHOKE CASSEROLE

Steps:

• Bring a large pot of water to a boil; cook the chicken breasts in the boiling water until no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
• While the chicken boils, stir the mayonnaise, cream of chicken soup, lemon juice, curry powder, salt, and pepper together in a bowl; set aside.
• Cut the cooked chicken meat into bite-size pieces and arrange in the bottom of a 9x13-inch casserole dish. Cut the artichoke hearts into bite-size pieces and scatter over the chicken. Sprinkle 1 tablespoon of the reserved liquid from the artichoke jars over the chicken and artichoke mixture. Pour the soup mixture over the chicken and artichokes. Scatter the Cheddar cheese atop the soup.
• Preheat an oven to 350 degrees F (175 degrees C).
• Melt the butter in a skillet over medium heat; cook and stir the bread cubes in the melted butter until browned. Sprinkle the croutons over the entire casserole.
• Bake the casserole in the preheated oven until the top is bubbling, about 30 minutes.

CHICKEN ARTICHOKE SOUP

Steps:

• Precook chicken, maybe boil and use water in soup. Shred chicken.
• Add olive oil, saute onion for 5 minutes. Then add celery and saute for 5 minutes. Then add garlic and saute for another minute.
• Add 1/2 of broth and artichokes, when all vegetables are soften, puree. Then add the rest of the broth and shredded chicken, salt and pepper. Bring to a boil.

CREAM OF ARTICHOKE SOUP

Steps:

• In a medium saucepan over medium heat, combine cream of celery soup and chicken broth; stir until smooth. Add the artichoke hearts and cayenne. Bring to a boil. Pour soup into a blender and mix until consistency is smooth. Return to pot and slowly stir in cream. Season with salt and pepper, to taste, and serve hot.

CREAMY ARTICHOKE SOUP

Steps:

• Heat olive oil in a heavy, large pot over medium heat. Add the leeks and the garlic and stir. Add the potatoes and cook for 5 minutes, stirring often. Add the artichokes, stock, salt, and pepper and cook until the vegetables are tender, about 20 minutes.
• Using a handheld immersion blender, or in a blender in batches*, puree the soup. Add the 2 tablespoons mascarpone and blend again to combine. In a small bowl, stir the remaining 1/3 cup mascarpone to soften.
• Ladle the soup into serving bowls. Dollop the top of each of the soups with a spoonful of the softened mascarpone cheese and top the cheese with chives.
• * When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

HEARTY CREAM OF ARTICHOKE SOUP

Steps:

• Bring 1 cup of chicken stock to a boil over med-high heat in a saucepan.
• Add in artichokes; lower heat to med-low and simmer, uncovered, for 6-7 minutes.
• In another saucepan, melt the butter.
• Add in onion, celery, and garlic; stir/saute 5-6 minutes.
• Add in flour; stir until bubbly.
• Add in artichoke/stock mixture and stir 1-2 minutes or until thickened.
• Transfer mixture to a food processor or blender and process until chunky (may have to do this in batches) (also may use a stick blender).
• Return to saucepan; add in remaining stock, half-and-half, salt, and pepper; simmer 5-10 minutes or until flavors are blended.
• Ladle into individual soup bowls and float a lemon slice on top.
• Note: for a richer soup, reduce stock to 1 1/2 cups and increase half-and-half to 1 cup.