Cream of Chicken and Artichoke Soup recipe
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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 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
Nutrition Info
- 285 caloriescarbohydrate: 13.1 gcholesterol: 83.5 mgfat: 16.5 gfiber: 2.9 gprotein: 18.3 gsaturatedFat: 8.2 gservingSize: -sodium: 584.5 mgsugar: 2.7 gtransFat: : -unsaturatedFat: : -
Directions Cream of Chicken and Artichoke Soup
Directions
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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.