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Recipe : Entry # 6278
Lisa Killen
Recipe Title
Cream of Chicken and Artichoke Soup
Recipe Theme
Arab EC
1 pound of chicken breasts
1 - 6 to 7½ ounces of marinated artichoke hearts
½ cup of butter or margarine
1 tablespoon of lemon juice
1 small onion, diced
1/3 cup of all-purpose flour
4 or more cups of water (for cooking chicken)
3 - 4 chicken flavored bouillon cubes
1 teaspoon of salt
¼ teaspoon of pepper
1 cup heavy whipping cream
Add bouillon and enough water to cover chicken breasts to a 5-quart pot. Bring to a boil then add chicken breasts. Cook until done. In the meantime, drain marinade from artichokes and chop up into bite size pieces; then set aside. Remove chicken breasts from pot and shred or cut into bite size pieces; set aside. Reserve 3½ cups of Chicken broth and set aside. In the same 5-quart pot, add butter or margarine, lemon juice and onion. Sauté over medium-low heat, until onion is tender. Once onion is tender, stir in flour until blended; cook 1 minute, stirring the mixture constantly. Gradually stir in the 3½ cups of chicken broth, stirring constantly, until mixture is thickened. Stir in salt, pepper, shredded chicken, diced artichoke hearts and cream. Reheat just until soup is boiling.