Name: Cream of Chicken and Artichoke Soup
Prep time: 30 min
Cook time: 30 min
Yield: 8
Ingredients: Chicken broth - 2 cups; Water - 2 cups; Lemon - ½; Vegetable oil, or as needed - 2 teaspoons; Red bell pepper, diced - 1; Diced tomatoes (Optional) - 1 cup; Artichoke hearts, drained and chopped - 1 (14 ounce) can; Russet potato, diced - 1; Carrot, diced - 1 small; Celery stalk, diced - 1; Green onions, chopped - 2; Chopped mushrooms - ¼ cup; Garlic, minced - 1 clove; Heavy whipping cream - 1 cup; White cooking wine - ½ cup; Fully cooked chicken breasts, cut into bite-size pieces - 2; Ground black pepper - 1 pinch

Ingredients for - Cream of Chicken and Artichoke Soup

1. Chicken broth 2 cups

2. Water 2 cups

3. Lemon ½

4. Vegetable oil, or as needed 2 teaspoons

5. Red bell pepper, diced 1

6. Diced tomatoes (Optional) 1 cup

7. Artichoke hearts, drained and chopped 1 (14 ounce) can

8. Russet potato, diced 1

9. Carrot, diced 1 small

10. Celery stalk, diced 1

11. Green onions, chopped 2

12. Chopped mushrooms ¼ cup

13. Garlic, minced 1 clove

14. Heavy whipping cream 1 cup

15. White cooking wine ½ cup

16. Fully cooked chicken breasts, cut into bite-size pieces 2

17. Ground black pepper 1 pinch

How to cook deliciously - Cream of Chicken and Artichoke Soup

1 . Stage

Heat chicken broth and water in a stockpot over medium-high heat. Squeeze lemon juice in and stir. Cook for 5 minutes.

2 . Stage

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.

3 . Stage

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.

4 . Stage

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.