A Cheesecake Factory copycat, Creamy Chicken Artichoke Soup with Mushrooms is the perfect fall soup recipe: rich, ultra comforting and filling. Mild, nutty artichokes, meaty chicken, earthy mushrooms, sweet peppers, onions, garlic and potatoes are simmered in a white wine-broth-thyme mixture, then finished off with creamy milk and sharp Cheddar Cheese. Swoon worthy!
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Chicken Artichoke Soup is a bowl of deliciousness!
After a fun morning of snowshoeing in the beautiful Colorado mountains, our good friend Wendy Bergen treated us to a scrumptious lunch at her beautiful mountain cabin. We had worked up quite an appetite, after trekking several miles in the spring snow. Since Wendy doesn’t cook, she served a Chicken and Artichoke Soup she purchased at The Cheesecake Factory, and we all loved it. A wonderful combination of flavors, including the addition of red bell pepper, onion, mushrooms and garlic to the artichoke and chicken – all swimming around in a cheesy sauce. YUM! This Creamy Artichoke Soup Recipe is my attempt at creating a similar recipe.
Here is a shot of our group and the fabulous scenery that surrounded us that morning:
(No, that isn’t Wendy’s cabin on the right – that is a miner’s cabin we found!).
Chicken Artichoke Soup Ingredients
Here’s what you’ll need to make this hearty, comforting soup:
- Butter
- Yellow onion
- Red pepper
- Celery
- Garlic
- Fresh thyme (or dried)
- Mushrooms (white or cremini/baby bella)
- Dry white wine
- Yukon potatoes
- Cooked chicken (white and dark meat) – can also use uncooked
- Quartered artichoke hearts in water
- Milk (whole or 2 percent)
- All-purpose flour
- Grated Parmesan cheese (or Pecorino Romano)
How to make Creamy Chicken Artichoke Soup
Here’s an overview of how you put together this soup:
- Sauté vegetables in butter.
Melt butter in a large stockpot over medium heat. Add onion, red pepper, celery, garlic and thyme. Cook, stirring occasionally, until vegetables are tender. - Add mushrooms.
Stem mushrooms and cut into 1/2-inch pieces. Cut pieces into slices. Add to onion mixture and continue cooking for around 5 minutes, stirring occasionally. - Add wine, stock potatoes and chicken.
Add white wine, chicken stock, potatoes and chicken and bring to a boil. Cover, reduce heat and simmer until potatoes are tender, around 15 minutes, stirring occasionally. - Add artichokes.
Stir in artichoke hearts. - Combine milk and flour; add.
Place milk in a medium mixing bowl and slowly sift the flour into the milk, whisking it in as you go. Slowly stir milk mixture into soup. Simmer soup until thick, around 15 minutes, stirring often. - Add cheese; season.
Stir in cheese; add salt and pepper to taste. If soup is too thick, add additional broth.
How to serve Creamy Artichoke Soup
This artichoke soup is delicious ladled into soup bowls and served with bread and a tossed salad.
Artichoke Soup Recipe Storage
Cool any leftovers and place in a sealed container in the refrigerator. It will last up to 4 days.
Chicken & Mushroom Artichoke Soup FAQs
This soup has a creamy blended taste of mild, nutty artichokes, meaty chicken, earthy mushrooms, sweet peppers, onions and bright white wine.
Yes artichokes are very good for you! In fact, they are full of antioxidants, fiber, Vitamins C and K, potassium and magnesium.
Yes you can freeze this recipe, but because it has milk in it, it will separate and may take on a grainy texture. Thaw overnight in the refrigerator, then heat over low heat, stirring frequently. If too thick, add more broth; if too thin, whisk together 1 teaspoon of cornstarch and 1 tablespoon of water or broth, then stir into to soup.
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Chicken Artichoke Soup Recipe
A Cheesecake Factory copycat, Creamy Chicken Artichoke Soup with Mushrooms is the perfect fall soup recipe: rich, ultra comforting and filling. Mild, nutty artichokes, meaty chicken, earthy mushrooms, sweet peppers, onions, garlic and potatoes are simmered in a white wine-broth-thyme mixture, then finished off with creamy milk and sharp Cheddar Cheese.
- Yield: 8 servings 1x
Ingredients
- 4 tablespoons butter
- 1 medium onion, chopped (around 1 1/2 cups)
- 1 large red pepper, cored, seeded and chopped
- 2 large celery stalks, chopped
- 1 teaspoon chopped garlic
- 1 tablespoon fresh thyme leaves
- 8 ounces mushroom caps (white or cremini/baby bella)
- 1/2 cup dry white wine
- 4 cups chicken stock (or more to thin if needed)
- 2 cups peeled and chopped Yukon potatoes
- 2 cups chopped cooked chicken, mixture of white and dark meat (can also use raw chicken – see Variation below)
- 1 can (14 ounce) quartered artichoke hearts in water, drained and coarsely chopped
- 2 cups milk (whole or 2 percent)
- 1/4 cup all-purpose flour
- 1 cup grated Parmesan cheese (can also use Pecorino Romano)
Instructions
- Melt butter in a large stockpot over medium heat. Add onion, red pepper, celery, garlic and thyme. Cook, stirring occasionally, until vegetables are tender.
- Stem mushrooms and cut into 1/2-inch pieces. Cut pieces into slices. Add to onion mixture and continue cooking for around 5 minutes, stirring occasionally.
- Add white wine, chicken stock, potatoes and chicken and bring to a boil. Cover, reduce heat and simmer until potatoes are tender, around 15 minutes, stirring occasionally.
- Stir in artichoke hearts.
- Place milk in a medium mixing bowl and slowly sift the flour into the milk, whisking it in as you go. Slowly stir milk mixture into soup. Simmer soup until thick, around 15 minutes, stirring often.
- Stir in cheese; add salt and pepper to taste. If soup is too thick, add additional broth.
Notes
Variation: can substitute 2 cups of chopped raw chicken for the cooked chicken. Add chicken to the onion, red pepper and celery.
- Category: soups, chowders
- Method: Stovetop
- Cuisine: American
