Cream of Chicken and Artichoke Soup

Recreate the cream of chicken and artichoke soup from a famous cheesecake restaurant at home with this veggie-filled copycat version.

• Preparation Time: 30 mins
• Cooking Time: 38 mins
• Total Time: 1 hr 8 mins
• Calories: 285 Calories

Ingredients

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

Recipe Instructions

Step 1

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

Step 2

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.

Step 3

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.

Step 4

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.