Chicken Artichoke Brie Soup | Midwest Living

Chicken Artichoke Brie Soup

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Chicken Artichoke Brie Soup

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  • Makes: 4 to 8 servings
  • Prep 25 mins
  • Cook 30 mins

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

Ingredients

  • 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
  • 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 Facts

(Chicken Artichoke Brie Soup)

Servings Per Recipe 4, vit. C (mg) 6, fiber (g) 2, Fat, total (g) 31, sodium (mg) 760, carb. (g) 12, chol. (mg) 119, vit. A (IU) 7289, pro. (g) 16, iron (mg) 1, calcium (mg) 151, cal. (kcal) 393

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