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Creamy Chicken Artichoke Soup Recipe: A Hearty Delight

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Creamy Spinach Artichoke Soup Modern Honey
Creamy Spinach Artichoke Soup Modern Honey from www.modernhoney.com

Description

This creamy chicken artichoke soup is a heavenly combination of tender chicken, artichoke hearts, and creamy texture. With a perfect balance of flavors and textures, this soup is an ultimate comfort food that will warm your soul on a chilly day.

Prep Time

The prep time for this recipe is around 20 minutes.

Cook Time

The cooking time for this recipe is around 30 minutes.

Ingredients

  • 1 pound of boneless, skinless chicken breasts, cubed
  • 2 tablespoons of butter
  • 1 onion, chopped
  • 3 garlic cloves, minced
  • 1 can of artichoke hearts, drained and chopped
  • 4 cups of chicken broth
  • 1 cup of heavy cream
  • 1 teaspoon of dried thyme
  • 1 teaspoon of salt
  • 1/2 teaspoon of black pepper
  • 1/4 cup of grated Parmesan cheese

Equipment

  • A large pot
  • A wooden spoon
  • A knife
  • A cutting board
  • A measuring cup
  • A measuring spoon
  • An immersion blender (optional)

Method

  1. In a large pot, melt the butter over medium heat.
  2. Add the chopped onion and minced garlic cloves and sauté until the onion is translucent.
  3. Add the cubed chicken breasts and cook until the chicken is no longer pink.
  4. Add the chopped artichoke hearts, chicken broth, thyme, salt, and black pepper. Bring the mixture to a boil and then reduce the heat and let it simmer for around 20 minutes.
  5. Remove the pot from heat and let it cool for a few minutes.
  6. Using an immersion blender, blend the soup until it is smooth and creamy. If you don't have an immersion blender, you can use a regular blender, but be careful not to fill it too full and blend in batches.
  7. Return the soup to the pot and add the heavy cream. Heat the soup over medium heat until it is hot but not boiling.
  8. Add the grated Parmesan cheese and stir until it is melted and well combined.
  9. Season the soup with salt and pepper according to your taste.
  10. Serve the soup hot and enjoy!

Notes

  • You can use canned or frozen artichoke hearts for this recipe. If using frozen, make sure to thaw them before adding to the soup.
  • If you don't have heavy cream, you can use half-and-half or milk, but the soup will not be as creamy.
  • You can also add some spinach or kale to the soup for some extra nutrition.
  • You can store the leftover soup in an airtight container in the fridge for up to 3 days.

Nutrition Info

This creamy chicken artichoke soup recipe makes around 6 servings. The nutrition information per serving is as follows:
  • Calories: 309
  • Protein: 25g
  • Fat: 20g
  • Carbohydrates: 8g
  • Fiber: 2g
  • Sugar: 2g

Recipes FAQ

Can I use chicken thighs instead of chicken breasts?

Yes, you can use chicken thighs instead of chicken breasts. However, keep in mind that chicken thighs have more fat than chicken breasts, so the soup may be a bit greasier.

Can I freeze this soup?

Yes, you can freeze this soup. Let it cool down completely, and then transfer it to an airtight container or a ziplock bag. Freeze for up to 2 months. To reheat, thaw it in the fridge overnight and then heat it on the stove or in the microwave.

Can I use other herbs instead of thyme?

Yes, you can use other herbs such as rosemary or oregano. However, keep in mind that the flavor of the soup will be slightly different.

Recipe Tips

  • Make sure to chop the onion and garlic finely so that they cook evenly.
  • Don't let the soup boil after adding the heavy cream, as it may curdle.
  • For a thicker soup, you can add some cornstarch or flour to the soup before blending it.
  • For a lighter version of this recipe, you can use low-fat milk instead of heavy cream.

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