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 cheese sauce.
Servings: 8 servings
Calories: 386kcal
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 chopped Yukon potatoes peeled or unpeeled
- 2 cups chopped cooked chicken mixture of white and dark meat (can also use raw chicken - see Variation below)
- 14 ounces 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 or Pecorino Romano cheese
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.
- 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 artichoke hearts and 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.
Make ahead: Cool any leftovers and place in a sealed container in the refrigerator. It will last up to 4 days. It can also be frozen, 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.
Nutrition
Calories: 386kcal | Carbohydrates: 28g | Protein: 21g | Fat: 19g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 61mg | Sodium: 664mg | Potassium: 734mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1575IU | Vitamin C: 51mg | Calcium: 261mg | Iron: 2mg