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Creamy Chicken and Artichoke Heart Soup Recipe

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This recipe for Creamy Chicken and Artichoke Heart Soup, by , is from Our Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Melody Giles
Added: Thursday, January 29, 2009


4 c. cooked chicken
28 oz artichoked hearts, quartered
1 c. butter
1 c. flour
1 c. chopped onion
1 c. chopped celery
1 c. chopped red bell pepper
1/4 c. minced garlic
3 qts. chicken stock
16 oz. heavy cream
1 c. sliced green onions
1 c. chopped parsley
1 T thyme
1 T. basil
white pepper

Melt butter over medium-high heat. Add onions, celery, peppers, and garlic. Saute 5-10 mins, or, until tender.
Wisk in flour, stirring constantly until a white roux is achieved.
Slowly add chicken stock, stirring constantly. Bring to a low boil, reduce, and simmer 30 mins.
Add green onions, parsley, thyme, basil and artichoke hearts. Using an immersion blender, puree the soup until smooth. Stir in chicken and cream. Return to simmer then season with salt and white pepper.

Number Of Servings:
Number Of Servings:
4 quarts
Personal Notes:
Personal Notes:
I make this gluten-free and dairy free with substitutions and it works just as well. I do not use canned artichokes, but prefer marinated or frozen.




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