Description
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.
Ingredients
- 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 (Optional)
- 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
Instructions
- 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.
Prep Time: 30 mins
Cook Time: 38 mins
Total Time: 1 hr 8 mins
Servings: 8