Cream of Chicken and Artichoke Soup

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

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.
Cream of Chicken and Artichoke Soup

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

Categories

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