Rich, tangy salad dressing that is traditional.
| Prep Time: | 30 mins |
| Cook Time: | 38 mins |
| Total Time: | 1 hr 8 mins |
| Servings: | 8 |
| Yield: | 8 servings |
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
Instructions
- 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.
Nutrition Facts
| Calories | 285 kcal |
| Carbohydrate | 13 g |
| Cholesterol | 84 mg |
| Dietary Fiber | 3 g |
| Protein | 18 g |
| Saturated Fat | 8 g |
| Sodium | 585 mg |
| Sugars | 3 g |
| Fat | 17 g |
| Unsaturated Fat | 0 g |
Reviews
There’s a lot of work involved in making this and it takes nothing nothing like the cheesecake factories. It’s not very good very disappointed. Put a lot of time and effort into something that didn’t taste very good. And I cooked pretty good so and I followed this recipe to a t not good
This is a fairly bland soup to me, but I like it. I spilled the first 3rd of it putting into the blender because I forgot to put the bottom seal on my blender after using it last time. So I tried to put most of the ingredients back in to make up for the ones I spilled. I had artichoke soup in Monterey, California where artichokes farms are and got the recipe but couldn’t find it this time. I prefer broth based soups rather than cream soups.
My husband and I really enjoyed this recipe! I made two intentional changes and two unintentional. The intentional ones; doubled the carrot/celery(to 2 carrots, 2 celery stalks) and instead of 2c broth/2c water – used all chicken broth! The unintentional changes; I only had an 8oz jar or artichokes and misread the “cooked” chicken – oops! Added raw, cubed chicken during the last 15 min after I had blended + added cream elements. Overall. This is a different recipe. But we like different! And “different” is referenced in a positive way here! Would make again! I do think onion powder or perhaps paprika could enhance but I don’t cook with artichoke hearts enough to know best flavor profile matches. In the end, we really liked and glad we made. Thanks for sharing this!
The taste of the red pepper overpowered artichoke flavor. I would not add red pepper, if I made it again. Rather a bland flavor, for so many good ingredients in it.
I made this exactly as the ingredients were listed in this recipe. I will be making this again! It was super delicious and was great served with a salad and baguette.
Fabulous! The changes that I made were primarily to simplify the prep a bit. Since my chicken breasts were not cooked, I boiled them whole in the chicken broth-lemon juice mixture with a little salt and pepper, about 10 min. I used the full 32-oz carton of chicken broth and only 1 cup of water – needed more liquid to cover the chicken for boiling. Then removed the chicken and let cool a bit before cutting into pieces and set aside. Continued with the rest of the recipe as is. I didn’t really measure but I did stick to the list of vegetables. I used Cara Mia marinated artichokes with herbs and spices – drained but not rinsed. Omitted the wine for medical reasons. I used immersion blender rather than handle hot soup in the blender. Added the chicken to the pot after blending for the last 5 minutes of simmer. Compliments (and seconds) all around!
I made this exactly like the recipe and was really bland. I added paprika, garlic powder, italian seasoning, salt, pepper and some chicken sausage. (I did not blend the sausage). Now, it’s yummy! It’s a good base and great with all the veggies. It was a little chunky using the blender, but the immersion blender smoothed it out. All in all, it was very good.
I made just a few tweaks, I added some evaporated milk and some onion powder to enhance the flavour and it turned out great!