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Cream of Chicken and Artichoke Soup

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Cream of Chicken and Artichoke Soup




    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 (Optional)
  • 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
  • Methods :

  • 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.
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