Chicken Artichoke Brie Soup
Recipe from Midwest Living

Bits of spinach and artichoke color this creamy chicken soup. Serve it as an appetizer or alongside a sandwich for lunch.

Chicken Artichoke Brie Soup

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  • 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 
  • 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
    Croutons (optional)
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.
Nutrition information
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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