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Creamy Artichoke Chicken Soup Recipe

User Rating 5 Star Rating (1 Review)

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This hearty chicken soup is filled with artichokes and other veggies and enriched with heavy cream and Parmesan cheese. It is a great use for leftover chicken or rotisserie chicken from the market. Vegetarians may omit the chicken, and substitute strong vegetable broth for the chicken broth.

Prep Time: 40 minutes

Cook Time: 1 hour, 30 minutes

Total Time: 2 hours, 10 minutes

Ingredients:

  • 4 medium fresh artichokes
  • Juice of 1 lemon
  • 2 cups water
  • 2 cups chicken broth
  • 1/2 cup dry white wine
  • 1 medium russet potato, diced
  • 1 small carrot, diced
  • 1 small onion, diced
  • 1 celery stalk, diced
  • 2 cloves garlic, minced
  • 2 bay leaves
  • 1/2 teaspoon dried oregano
  • 1/2 pound (about 2 cups) cooked chicken, torn into bite-sized pieces
  • 1 cup heavy cream
  • 4 Tablespoons grated fresh Parmesan or Romano cheese
  • Kosher salt and freshly ground black pepper to taste
  • Croutons for garnish, optional

Preparation:

Place artichokes in a steamer tray in a large stockpot with the water. Squeeze the lemon juice over the top of the artichokes. Cover and steam until tender, 30 to 45 minutes, depending on size. Remove artichokes, reserving the liquid, and let cool until you can handle them.

Scrape the flesh from the bottom of each artichoke leaf into a stockpot. Add the reserved cooking liquid. Discard the fuzzy choke from the bottoms of the artichokes and chop the hearts. Add to the stockpot along with the chicken broth, wine, potatoes, carrots, onion, celery, garlic, bay leaves, and oregano.

Boil the soup, uncovered, about 15 minutes, until vegetables are tender. Remove and discard bay leaves.

Puree vegetables, with their liquid in a blender or food processor. (You may need to do this in batches.)

Return artichoke puree to the stockpot. Stir in chicken, cream, and Parmesan cheese. Bring back to a low simmer, stirring constantly until heated.

Serve creamy artichoke chicken soup with croutons sprinkled on top.

Yield: 4 to 6 servings

User Reviews

Reviews for this section have been closed.

 5 out of 5
great soup!, Member araholmes

This was very tasty soup! The prep time was much more than 15 minutes though. Next time I might try using canned artichoke hearts instead of fresh, that would cut down the prep time a lot. I really liked the flavor though and would make it for guests next time.

15 out of 17 people found this helpful.

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