Creamy Chicken and Artichoke Soup
Soup
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Cook Time
45 min
Servings
8
Difficulty
Medium
Prep Time
30 Min
Description
This creamy chicken and artichoke soup is a comforting and flavorful dish, perfect for a chilly evening. I've been making this soup for years, and it's always a hit with my family. The combination of tender chicken, artichoke hearts, and a medley of vegetables in a rich, creamy broth is simply irresistible. It's a great way to use up leftover cooked chicken, and the artichokes add a unique and delicious twist. This soup is hearty enough to be a main course, but it also makes a lovely appetizer. Feel free to add a splash of lemon juice at the end for extra brightness. Enjoy!
Ingredients (17 ingredients)
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2 cups chicken broth
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2 cups water
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0.5 piece lemon
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2 teaspoons vegetable oil
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1 piece red bell pepper, diced
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1 cup diced tomatoes (Optional)
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1 can artichoke hearts, drained and chopped
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1 piece russet potato, diced
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1 piece small carrot, diced
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1 piece celery stalk, diced
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2 piece green onions, chopped
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0.25 cup chopped mushrooms
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1 clove garlic, minced
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1 cup heavy whipping cream
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0.5 cup white cooking wine
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2 piece fully cooked chicken breasts, cut into bite-size pieces
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1 pinch ground black pepper
Preparation (5 steps)
Prepare Chicken Broth
Pour 2 cups of chicken broth and 2 cups of water into the Thermomix bowl. Squeeze the juice from ½ lemon into the bowl. Cook for 5 minutes at 100°C/Stufe 1.
Sauté Red Bell Pepper
Heat 2 teaspoons of vegetable oil in a pan over medium-high heat. Add 1 diced red bell pepper and grill until somewhat soft, about 3 to 5 minutes. Set aside.
Add Vegetables to Broth
Add the grilled red bell pepper, 1 cup diced tomatoes (optional), 1 (14 ounce) can drained and chopped artichoke hearts, 1 diced russet potato, 1 diced small carrot, 1 diced celery stalk, 2 chopped green onions, ¼ cup chopped mushrooms, and 1 minced clove garlic to the Thermomix bowl. Cook for 15 minutes at 100°C/Stufe 1.
Blend the Soup
Blend the soup in batches. Fill the Thermomix halfway with the vegetable-broth mixture and puree for 30 seconds at Stufe 8. Pour into a separate pot and repeat with the remaining mixture.
Finish the Soup
Pour all the pureed mixture back into the Thermomix bowl. Add 1 cup heavy whipping cream, ½ cup white cooking wine, 2 fully cooked chicken breasts (cut into bite-size pieces), and 1 pinch ground black pepper. Heat for 5 minutes at 90°C/Stufe 1.
Finished cooking? Great! 🎉
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Created by
Amelia Robinson
6
Rezepte
0
Kochbücher
Allergens
- Milk
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