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.
Prep Time:
25 mins
Total Time:
55 mins
Servings:
8 side-dish or 4 main-dish servings
Ingredients
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1/4 cup butter or margarine
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1 cup chopped carrots (2 medium)
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1 cup sliced celery (2 stalks)
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1 cup chopped onion (1 large)
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2 cloves garlic, minced
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2 14-ounce cans chicken broth
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1/2 teaspoon ground white pepper
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1/4 teaspoon salt
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2 cups half-and-half, light cream or whole milk
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1/4 cup all-purpose flour
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1-1/2 cups cubed cooked chicken or turkey
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1 cup whipping cream
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1/2 of a 8- or 9-ounce package frozen artichoke hearts, thawed and cut into bite-size pieces
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1/2 of a 10-ounce package frozen chopped spinach, thawed and well-drained
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1 4 1/2-ounce round Brie or Camembert cheese, rind removed and cut up
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Croutons (optional)
Directions
1.
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.
2.
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.
3.
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
Calories 393, Total Fat 31 g, Cholesterol 119 mg, Sodium 760 mg, Carbohydrate 12 g, Fiber 2 g, Protein 16 g. Daily Values: Vitamin A 0%, Vitamin C 11%, Calcium 15%, Iron 5%.
Percent Daily Values are based on a 2,000 calorie diet
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