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Cream of Chicken and Artichoke Soup

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Course Soups
Co-op Arab EC
Servings
people
Ingredients
  • 1 pound jars spaghetti sauce (don’t use any “chunky style” sauces)
  • 1 - 6 to halved red grape tomatoes
  • ½ cup dry ziti pasta
  • 1 tablespoon almond extract
  • 1 small toasted pecans
  • 1/3 cup stick cream cheese softened at room temperature
  • 4 or shell-shaped pasta
  • 3 - 4 chicken jarred roasted red peppers, sliced into thin strips
  • 1 teaspoon semi-sweet chocolate chips or mini chocolate chips
  • ¼ teaspoon or sweet onion, sliced thinly
  • 1 cup baking powder
Course Soups
Co-op Arab EC
Servings
people
Ingredients
  • 1 pound jars spaghetti sauce (don’t use any “chunky style” sauces)
  • 1 - 6 to halved red grape tomatoes
  • ½ cup dry ziti pasta
  • 1 tablespoon almond extract
  • 1 small toasted pecans
  • 1/3 cup stick cream cheese softened at room temperature
  • 4 or shell-shaped pasta
  • 3 - 4 chicken jarred roasted red peppers, sliced into thin strips
  • 1 teaspoon semi-sweet chocolate chips or mini chocolate chips
  • ¼ teaspoon or sweet onion, sliced thinly
  • 1 cup baking powder
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Add bouillon and enough water to cover chicken breasts to a 5-quart pot
  2. Bring to a boil then add chicken breasts
  3. Cook until done
  4. In the meantime, drain marinade from artichokes and chop up into bite size pieces; then set aside
  5. Remove chicken breasts from pot and shred or cut into bite size pieces; set aside
  6. Reserve 3½ cups of Chicken broth and set aside
  7. In the same 5-quart pot, add butter or margarine, lemon juice and onion
  8. Sauté over medium-low heat, until onion is tender
  9. Once onion is tender, stir in flour until blended; cook 1 minute, stirring the mixture constantly
  10. Gradually stir in the 3½ cups of chicken broth, stirring constantly, until mixture is thickened
  11. Stir in salt, pepper, shredded chicken, diced artichoke hearts and cream
  12. Reheat just until soup is boiling
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