Chicken and Artichoke Cream Soup

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

Step 1

Warm the chicken broth and water in a large pot over medium-high heat. Squeeze in the lemon juice and give it a good stir, then let it cook for about 5 minutes. While that’s heating, heat some oil in a grill pan over medium-high heat. Toss in the red bell pepper and cook it until it softens a bit, around 3 to 5 minutes. Once it’s ready, add the pepper to the pot along with the tomatoes, artichokes, potato, carrot, celery, green onions, mushrooms, and garlic. Turn the heat up to high and bring everything to a boil. Let it simmer until the veggies are tender, which should take about 15 minutes. Then, stir in the cream and wine.

Step 2

Carefully ladle about half of the vegetable and broth mixture into a blender. Hold the lid down with a kitchen towel and pulse a few times before blending it all until smooth. Pour this back into a separate pot and repeat with the rest of the soup. Once everything is pureed, pour all of it back into your original pot. Add the cooked chicken and some freshly ground black pepper. Warm it over medium heat until it’s nicely heated through, about 5 minutes, and then you’re ready to serve.