Cream of Chicken and Artichoke Soup
Description
Recreate the cream of chicken and artichoke soup from a famous cheesecake restaurant at home with this veggie-filled copycat version.
Ingredients
•
2 cups chicken broth
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2 cups water
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1/2 lemon
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2 teaspoons vegetable oil, or as needed
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1 red bell pepper, diced
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1 cup diced tomatoes
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1 (14 ounce) can artichoke hearts, drained and chopped
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1 russet potato, diced
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1 small carrot, diced
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1 celery stalk, diced
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2 green onions, chopped
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1/4 cup chopped mushrooms
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1 clove garlic, minced
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1 cup heavy whipping cream
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1/2 cup white cooking wine
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2 fully cooked chicken breasts, cut into bite-size pieces
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1 pinch ground black pepper
Directions
1
Heat chicken broth and water in a stockpot over medium-high heat. Squeeze lemon juice in and stir. Cook for 5 minutes.
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.
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.
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.