Chicken Artichoke Soup Recipe

Name: Chicken Artichoke Soup Recipe
Cuisine: European, Mediterranean
Ingredients: 4 tablespoons butter; 1 medium onion, chopped (around 1 1/2 cups); 1 large red pepper, cored, seeded and chopped; 2 large celery stalks, chopped; 1 teaspoon chopped garlic; 1 tablespoon fresh thyme leaves; 8 ounces mushroom caps (white or cremini/baby bella); 1/2 cup dry white wine; 4 cups chicken stock (or more to thin if needed); 2 cups (peeled or unpeeled) and chopped Yukon potatoes; 2 cups chopped cooked chicken, mixture of white and dark meat (can also use raw chicken – see Variation below); 1 can (14 ounce) artichoke hearts in water, drained and coarsely chopped; 2 cups milk (whole or 2 percent); 1/4 cup all-purpose flour; 1 cup grated Parmesan or Pecorino Romano cheese

Instructions

A Cheesecake Factory copycat, Creamy Chicken Artichoke Soup with Mushrooms is the perfect fall soup recipe: rich, ultra comforting and filling. Mild, nutty artichokes, meaty chicken, earthy mushrooms, sweet peppers, onions, garlic and potatoes are simmered in a white wine-broth-thyme mixture, then finished off with creamy cheese sauce.

Updated at: Fri, 22 Nov 2024 08:26:10 GMT