CREAM OF CHICKEN AND ARTICHOKE SOUP
After dining at a certain restaurant that is known for making cheesecake, I fell in love with their chicken and artichoke soup. I've looked through various websites in search of a similar recipe. I couldn't find a recipe for it, but did find one that has some of the same type of ingredients so I tweaked it by adding some vegetables and putting a twist on it. Here is what I came up with. This is a pretty easy recipe and tastes very good. Top with shredded cheese.
Provided by CJ'sMom
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Chicken Soup Recipes
Time 1h8m
Yield 8
Number Of Ingredients 17
Steps:
- 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 calories, Carbohydrate 13.1 g, Cholesterol 83.5 mg, Fat 16.5 g, Fiber 2.9 g, Protein 18.3 g, SaturatedFat 8.2 g, Sodium 584.5 mg, Sugar 2.7 g
HEARTY CREAM OF ARTICHOKE SOUP
Make and share this Hearty Cream of Artichoke Soup recipe from Food.com.
Provided by ratherbeswimmin
Categories Low Protein
Time 55m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Bring 1 cup of chicken stock to a boil over med-high heat in a saucepan.
- Add in artichokes; lower heat to med-low and simmer, uncovered, for 6-7 minutes.
- In another saucepan, melt the butter.
- Add in onion, celery, and garlic; stir/saute 5-6 minutes.
- Add in flour; stir until bubbly.
- Add in artichoke/stock mixture and stir 1-2 minutes or until thickened.
- Transfer mixture to a food processor or blender and process until chunky (may have to do this in batches) (also may use a stick blender).
- Return to saucepan; add in remaining stock, half-and-half, salt, and pepper; simmer 5-10 minutes or until flavors are blended.
- Ladle into individual soup bowls and float a lemon slice on top.
- Note: for a richer soup, reduce stock to 1 1/2 cups and increase half-and-half to 1 cup.
Nutrition Facts : Calories 209.8, Fat 11.1, SaturatedFat 6.3, Cholesterol 30.1, Sodium 446.6, Carbohydrate 22.6, Fiber 8.9, Sugar 4, Protein 7.5
CREAM OF ARTICHOKE SOUP
Steps:
- In a medium saucepan over medium heat, combine cream of celery soup and chicken broth; stir until smooth. Add the artichoke hearts and cayenne. Bring to a boil. Pour soup into a blender and mix until consistency is smooth. Return to pot and slowly stir in cream. Season with salt and pepper, to taste, and serve hot.
CREAMY ARTICHOKE SOUP
Provided by Giada De Laurentiis
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Heat olive oil in a heavy, large pot over medium heat. Add the leeks and the garlic and stir. Add the potatoes and cook for 5 minutes, stirring often. Add the artichokes, stock, salt, and pepper and cook until the vegetables are tender, about 20 minutes.
- Using a handheld immersion blender, or in a blender in batches*, puree the soup. Add the 2 tablespoons mascarpone and blend again to combine. In a small bowl, stir the remaining 1/3 cup mascarpone to soften.
- Ladle the soup into serving bowls. Dollop the top of each of the soups with a spoonful of the softened mascarpone cheese and top the cheese with chives.
- * When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.
ARTICHOKE CHICKEN CASSEROLE
This recipe has evolved through generations to satisfy my family's fondness for artichokes. I enjoy preparing this for casual suppers as well as special-occasion dinners.-Roberta Green, Hemet, California
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 8 servings.
Number Of Ingredients 12
Steps:
- In a small bowl, combine the artichokes, oil and garlic. Transfer to a greased 2-1/2-qt. baking dish. Top with chicken. Combine the soup, mayonnaise, lemon juice and curry; pour over the chicken. Sprinkle with cheddar cheese. Combine the bread crumbs, cheese and butter; sprinkle over top. , Bake, uncovered, at 350° for 30-35 minutes or until bubbly.
Nutrition Facts : Calories 540 calories, Fat 41g fat (12g saturated fat), Cholesterol 87mg cholesterol, Sodium 1021mg sodium, Carbohydrate 17g carbohydrate (1g sugars, Fiber 1g fiber), Protein 23g protein.
CREAM OF ARTICHOKE AND JERUSALEM ARTICHOKE SOUP
Categories Soup/Stew Milk/Cream Onion Appetizer Artichoke White Wine Winter Gourmet Wheat/Gluten-Free Peanut Free Soy Free
Yield Makes 6 servings
Number Of Ingredients 11
Steps:
- Trim regular artichokes:
- Squeeze juice from 1 lemon half into a large bowl of water, then drop same half into water.
- Cut off stem of 1 artichoke, then trim 1/4 inch from end of stem to expose inner core. Trim sides of stem down to pale inner core, then rub with other lemon half. Drop stem into acidulated water.
- Cut off top inch of same artichoke with a serrated knife. Bend back outer leaves until they snap off close to base, then discard several more layers of leaves in same manner until you reach pale yellow leaves with pale green tips. Cut off green tips.
- Trim dark green fibrous parts from base and sides of artichoke with a sharp paring knife, then rub cut surfaces with lemon half.
- Cut artichoke into 8 wedges, then cut out fuzzy choke and purple leaves with paring knife. Rub all cut surfaces with lemon half, then drop artichoke into acidulated water. 3Prepare remaining artichokes in same manner.
- Trim Jerusalem artichokes:
- Peel Jerusalem artichokes with a sharp paring knife and cut into 1/4-inch-thick slices.
- Prepare soup:
- Cook Jerusalem artichokes, onion, and garlic in butter in a 4-quart heavy pot over moderately low heat, covered, stirring occasionally, 5 minutes. Drain regular artichokes and add to pot along with salt. Cook, covered, stirring occasionally, until Jerusalem artichokes are crisp-tender, about 5 minutes. Add wine and boil, uncovered, until reduced by half, about 3 minutes. Add broth and simmer, covered, until vegetables are very tender, 20 to 25 minutes.
- Purée soup in batches in a blender until very smooth, about 2 minutes (use caution when blending hot liquids). Return soup to pot and stir in cream and pepper to taste. Reheat soup, stirring.
CREAMY SPINACH-ARTICHOKE CHICKEN STEW
This creamy chicken stew is spinach-artichoke dip reimagined as a simple stovetop braise. It comes together quickly, thanks to frozen spinach and jarred artichoke hearts, though if you have time, there is also a slow-cooker version of this recipe. Fresh dill and scallions are added just before serving, and provide bright, herbal flavor that offsets the richness of the finished dish.
Provided by Sarah DiGregorio
Categories dinner, poultry, soups and stews, main course
Time 50m
Yield 4 to 6 servings
Number Of Ingredients 16
Steps:
- In a large Dutch oven over medium-high heat, melt the butter. Add the onion, season lightly with salt, and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the celery and cook, stirring, until softened, about 5 minutes, adjusting the heat as necessary to avoid scorching. Stir in the garlic.
- Pour in the stock and wine, and bring to a bubble. Add the chicken thighs, lemon juice and red-pepper flakes; season with 1 teaspoon salt and a generous amount of pepper. Mix well to combine all the ingredients and bring to a boil.
- Reduce the heat to maintain a low simmer and simmer, uncovered, for 20 minutes.
- Add the frozen spinach and the artichoke hearts to the pot. Increase the heat to medium-high and cook, stirring to help the spinach defrost and wilt into the stew. When the spinach is warm and evenly distributed, reduce the heat and simmer until the chicken is tender and the flavors are blended, another 10 to 15 minutes.
- Add the cream cheese in dollops, stirring to melt it into the soup. Add the dill. Using two forks, coarsely break or shred the chicken into large chunks. Taste and add more salt and black pepper if necessary.
- Divide the stew among bowls, and top with scallions and Parmesan.
CHICKEN ARTICHOKE BAKE
The first time I tasted this creamy casserole at a friend's get-together, I noted how much everyone loved it. All of the party guests went for seconds...and thirds. I can't believe how easy it was to prepare and is perfect on a buffet.-Todd Richards, West Allis, Wisconsin
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. In a large bowl, combine soup and mayonnaise. Stir in chicken, artichokes, water chestnuts, rice mix with contents of seasoning packet, mushrooms, onion, pimientos and pepper., Spoon into a greased 2-1/2-qt. baking dish. Sprinkle with stuffing cubes. Bake, uncovered, 55-65 minutes or until edges are bubbly and rice is tender.
Nutrition Facts : Calories 659 calories, Fat 39g fat (7g saturated fat), Cholesterol 80mg cholesterol, Sodium 1666mg sodium, Carbohydrate 47g carbohydrate (4g sugars, Fiber 4g fiber), Protein 29g protein.
CREAMY CHICKEN ARTICHOKE BAKE
I modified another recipe found here on 'Zaar and came up with this! Delicious served with wild rice and roasted asparagus. Easy enough for weeknights, but special enough for company.
Provided by AngelaTN
Categories Chicken Breast
Time 40m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Saute onion and garlic in olive oil until clear and golden.
- Place onion mixture in large bowl.
- Add chicken, artichoke hearts, mayo, sour cream, wine, Parmesan cheese, salt and pepper; mix well.
- Pour into greased casserole dish and sprinkle paprika on top.
- Bake at 350 for 30 minutes.
CREAM OF ARTICHOKE SOUP
Make and share this Cream of Artichoke Soup recipe from Food.com.
Provided by lauralie41
Categories < 60 Mins
Time 35m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Into a blender or food processor add the artichoke hearts, egg, white wine and blend until smooth. Set aside.
- In a large saucepan over medium heat melt butter. Mix in flour, salt, and pepper stirring until well combined and lightly golden brown. Slowly add cream and milk, whisking until mixture begins to boil and thicken.
- Turn heat down and gradually add artichoke puree and chicken broth, stir well. Heat the soup adding more salt and pepper if needed. Serve hot with a dab of sour cream and chopped chives as a garnish.
Nutrition Facts : Calories 317.1, Fat 15.5, SaturatedFat 9, Cholesterol 91.2, Sodium 1219, Carbohydrate 30.6, Fiber 10.9, Sugar 2.8, Protein 13.5
ARTICHOKE AND CHICKEN CASSEROLE
With a flavor that's similar to the popular dip, this rich and comforting chicken artichoke casserole will warm you up on chilly nights. -Amy Nutoni, La Crescent, Minnesota
Provided by Taste of Home
Categories Dinner
Time 45m
Yield 6 servings.
Number Of Ingredients 11
Steps:
- Preheat oven to 350°. Cook pasta according to package directions. Meanwhile, in a large bowl, combine chicken, artichokes, soup, cheese, mayonnaise, milk, garlic, onion powder and pepper. Drain pasta; add to chicken mixture., Transfer to a greased 2-qt. baking dish. Sprinkle with croutons. Bake, uncovered, until heated through and bubbly, 25-30 minutes.
Nutrition Facts : Calories 614 calories, Fat 41g fat (9g saturated fat), Cholesterol 70mg cholesterol, Sodium 1085mg sodium, Carbohydrate 33g carbohydrate (2g sugars, Fiber 2g fiber), Protein 26g protein.
CREAM OF JERUSALEM ARTICHOKE SOUP
Provided by Erika Lenkert
Categories Soup/Stew Milk/Cream Blender Garlic Onion Appetizer Sauté Cocktail Party Quick & Easy New Year's Eve Jerusalem Artichoke Chive Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes enough for 8 teacups
Number Of Ingredients 8
Steps:
- Melt the butter in a medium-size saucepan over high heat, add the garlic and onion and cook until soft, about 2 minutes. Add the Jerusalem artichokes and sauté about 2 minutes. Add the stock and simmer until the chokes are tender. Add the cream and bring back to a boil. Season with salt and pepper. Purée in a blender until smooth. Strain through fine sieve. Keep warm. Sprinkle with the chive. Serve.
CREAM OF ARTICHOKE SOUP
I used to have a recipe for artichoke soup - but lost it - then found one very similar on another site - I made it - and then added what I felt was missing and here's what I came up with
Provided by Ravenseyes
Categories Savory
Time 1h15m
Yield 8 serving(s)
Number Of Ingredients 20
Steps:
- In a 3 quart sauce pot add onions, potatoes, carrots, celery, garlic salt, and bay leaves and saute over medium heat 10 minutes, stirring often. Add stock and bring to boil; then lower heat, cover, and simmer for about 15 minutes.
- Add artichoke hearts, sherry, and saffron to soup pot and continue simmering for 5 minutes.
- Now stir in the lemon juice, orange juice, and orange & lemon zest, simmer for another 5 minutes. Season to taste with black pepper. Remove and discard bay leaves, and take a hand held blender to the soup and puree till everything is blended.
- At serving time ladle soup into bowl and arrange 4 quartered marinated artichokes in the center of the bowl along with 1 heaping tsp of sour cream. Drizzle 1 tsp of the marinated artichoke oils over the soup and serve.
Nutrition Facts : Calories 273.1, Fat 12.9, SaturatedFat 6.4, Cholesterol 23.5, Sodium 854.2, Carbohydrate 29.6, Fiber 5.9, Sugar 7.6, Protein 9
CREAM OF ARTICHOKE SOUP
Steps:
- Bring artichokes and chicken stock to a boil. In a saucepan, sauté onion in butter and add to mixture. Gradually add mushroom soup to desired thickness. Slowly add cream, stirring constantly. Remove from heat. Add salt and pepper.
CHICKEN ARTICHOKE CASSEROLE
This is a family favorite. My mother found this recipe years ago and it's so delicious.
Provided by Bev
Categories Meat and Poultry Recipes Chicken Chicken Breast Recipes
Time 1h40m
Yield 8
Number Of Ingredients 10
Steps:
- Bring a large pot of water to a boil; cook the chicken breasts in the boiling water until no longer pink at the bone and the juices run clear, about 30 minutes. An instant-read thermometer inserted near the bone should read 165 degrees F (74 degrees C).
- While the chicken boils, stir the mayonnaise, cream of chicken soup, lemon juice, curry powder, salt, and pepper together in a bowl; set aside.
- Cut the cooked chicken meat into bite-size pieces and arrange in the bottom of a 9x13-inch casserole dish. Cut the artichoke hearts into bite-size pieces and scatter over the chicken. Sprinkle 1 tablespoon of the reserved liquid from the artichoke jars over the chicken and artichoke mixture. Pour the soup mixture over the chicken and artichokes. Scatter the Cheddar cheese atop the soup.
- Preheat an oven to 350 degrees F (175 degrees C).
- Melt the butter in a skillet over medium heat; cook and stir the bread cubes in the melted butter until browned. Sprinkle the croutons over the entire casserole.
- Bake the casserole in the preheated oven until the top is bubbling, about 30 minutes.
Nutrition Facts : Calories 639.1 calories, Carbohydrate 20.7 g, Cholesterol 142.7 mg, Fat 42.5 g, Fiber 1.5 g, Protein 43.5 g, SaturatedFat 11.9 g, Sodium 1075.6 mg, Sugar 0.9 g
GIADA'S CREAMY ARTICHOKE SOUP
Extraordinary!! I got this from Food Network in order to use up some frozen artichokes. If you want to be authentic to Giada, then use 1/3 cup mascarpone cheese instead of neufchatel. I used the less-fat cream cheese to lower the fat a bit and because it's cheaper. There is also an issue of leftover strings from the artichokes. It did not bother me, but you may want to strain before serving.
Provided by The Savory Truffle
Categories Stocks
Time 40m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- Heat oil in large pot over medium heat.
- Add leeks and garlic, cook and stir for about 2 minutes.
- Add the potato and cook about 5 minutes.
- Add the artichokes and broth, cover and cook 20 minutes or until potatoes are tender.
- Add salt, pepper and cream cheese.
- At this point you can pull out your immersion blender if you're lucky enough to have one. Puree until smooth.
- If you're like me, take the soup off the heat for a few minutes and transfer to a blender to puree (probably in batches) until smooth.
- You may want to strain the soup to remove the little stringy bits of artichokes -- especially if you have kids.
- Top with chives, maybe a dollop of sour cream, or even some mascarpone if you are living dangerously.
- Enjoy!
Nutrition Facts : Calories 164.6, Fat 7, SaturatedFat 2.3, Cholesterol 7.9, Sodium 407, Carbohydrate 20.9, Fiber 4, Sugar 2.3, Protein 7
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5/5 (5)Total Time 30 mins
- In a large pot over medium heat, heat oil. Add onion and celery and cook until soft, 6 minutes. Add garlic and red pepper flakes if using and cook until fragrant, one minute more.
- Add chicken broth and lemon juice and bring to a boil. Add chicken breasts and lower heat. Let simmer until chicken is cooked through, 10 to 12 minutes.
- Remove chicken from pot and shred with two forks. Return chicken top pot, then add artichoke hearts, mozzarella, parmesan, and cream if using. Cook, stirring occasionally, until cheeses are melted. Stir in spinach and serve garnished with parsley and more parmesan.
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Servings 8Total Time 40 minsCategory EntreeCalories 370 per serving
- In 5-quart Dutch oven, melt butter over medium-high heat. Add onions, bell pepper, salt and pepper flakes; cook 7 to 9 minutes or until onions are tender. Stir in artichoke hearts and garlic. Stir in flour; cook and stir 1 minute.
- Stir in broth and chicken; heat to boiling over high heat. Cook and stir 1 minute. Remove from heat. Stir in cheeses and whipping cream until cheese melts and soup is smooth. Stir in spinach until wilted.
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