Chicken Artichoke Brie Soup
Bits of spinach and artichoke color this creamy chicken soup. Serve it as an appetizer or alongside a sandwich for lunch.
Recipe from Midwest Living
4 to 8
1/4 cup butter or margarine
1 cup chopped carrots (2 medium)
1 cup sliced celery (2 stalks)
1 cup chopped onion (1 large)
2 cloves garlic, minced
2 14 ounce can chicken broth
1/2 teaspoon ground white pepper
1/4 teaspoon salt
2 cups half-and-half, light cream or whole milk
1/4 cup all-purpose flour
1 1/2 cups cubed cooked chicken or turkey
1 cup whipping cream
1/2 8 - 9 ounce package frozen artichoke hearts, thawed and cut into bite-size pieces
1/2 10 ounce package frozen chopped spinach, thawed and well-drained
1 4 1/2 ounce round Brie or Camembert cheese, rind removed and cut up
In a large saucepan, melt butter over medium heat. Add carrots, celery, onion and garlic. Cook and stir till tender. Add broth, white pepper, and salt. Bring to boiling; reduce heat. Simmer, uncovered, for 15 minutes.
In a large screw-top jar combine half-and-half and flour. Cover and shake well until smooth; stir into soup. Cook and stir till thickened and bubbly.
Stir in chicken, whipping cream, artichoke hearts, spinach and Brie. Cook and stir over medium-low heat about 5 minutes more or till heated through and cheese is melted. (Stir often to make sure soup doesn't scorch on bottom of saucepan.) Serve topped with croutons, if you like. Makes 8 side-dish or 4 main-dish servings.
Per Serving: cal. (kcal) 393, Fat, total (g) 31, chol. (mg) 119, carb. (g) 12, fiber (g) 2, pro. (g) 16, vit. A (IU) 7288.53, vit. C (mg) 6.5, sodium (mg) 760, calcium (mg) 151.45, iron (mg) 0.9, Percent Daily Values are based on a 2,000 calorie diet
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