Cheesecake Factory Chicken Artichoke Soup Recipe
You’ll love the creamy blend of flavors from artichokes, tender chicken, and hearty vegetables.This recipe is a go-to in my kitchen when I want something rich yet simple to prepare for dinner.For the perfect consistency, make sure to let the soup simmer until it thickens just right.One of my favorite parts of this dish is the artichoke hearts, which add a delightful texture and a burst of flavor.
Ingredients
- 2 tbsp Butter
- 1 Onion chopped
- 1 Red Bell Pepper chopped
- 2 Celery Stalks chopped
- 3 Garlic Cloves minced
- 1 tsp Thyme
- 8 oz Mushrooms sliced
- 1 lb Chicken Breast cooked and shredded
- 1 can Artichoke Hearts 14 oz, drained and chopped
- 1 cup Peas
- 4 cups Chicken Stock
- 1 cup Milk
- 2 tbsp Flour
- 1 tsp Onion Powder
- Salt and Pepper to taste
Instructions
- Melt butter in a large stockpot over medium heat.
- Add the onion, red bell pepper, celery, garlic, and thyme.
- Cook until the vegetables are tender.
- Add mushrooms to the pot and cook for about 5 minutes.
- Stir occasionally until the mushrooms are soft and most of the liquid has evaporated.
- In a separate bowl, whisk the milk with the flour.
- Slowly stir this mixture into the pot.
- Bring it to a simmer and let it thicken for about 15 minutes, stirring often.
- Add shredded chicken, artichoke hearts, and peas into the pot.
- Pour in the chicken stock and sprinkle onion powder.
- Stir everything together and let it simmer until well heated.
- Season the soup with salt and pepper to taste.
- Serve hot and enjoy with your favorite bread!
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