Cream of Chicken and Artichoke Soup
Recipe information
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Cooking:
30 min.
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Servings per container:
8
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Source:

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.