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Cream of Chicken and Artichoke Soup
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Prep Time:
30 minutes
Cook Time:
38 minutes
Total Time:
68 minutes
Make Copycat Cheesecake Factory Chicken Artichoke Soup at Home with Veggie Twist.
Ingredients:
  • 2 cups chicken broth
  • 2 cups water
  • 0.5 lemon
  • 2 teaspoons vegetable oil, or as needed
  • 1 red bell pepper, diced
  • 1 cup diced tomatoes
  • 1 (14 ounce) can artichoke hearts, drained and chopped
  • 1 russet potato, diced
  • 1 small carrot, diced
  • 1 celery stalk, diced
  • 0.25 cup chopped mushrooms
  • 1 clove garlic, minced
  • 1 cup heavy whipping cream
  • 0.5 cup white cooking wine
  • 2 fully cooked chicken breasts, cut into bite-size pieces
  • 1 pinch ground black pepper
Instructions:
  • In a stockpot, bring chicken broth and water to a simmer over medium-high heat. Add freshly squeezed lemon juice and stir well. Simmer for 5 minutes.
  • In a sizzling grill pan, cook red bell pepper until slightly soft, then move to a large stockpot. Add tomatoes, artichokes, potato, carrot, celery, green onions, mushrooms, and garlic. Crank up the heat, bring to a boil, and simmer until veggies are tender, approximately 15 minutes. Finish by stirring in cream and wine.
  • Fill your blender halfway with the flavorful vegetable-broth mixture. Secure the lid, using a potholder for safety, and pulse a few times before blending into a smooth puree. Transfer the mixture to a separate pot and repeat the process with the remaining vegetable-broth mixture.
  • Return the pureed mixture to the stockpot, then stir in the chicken and black pepper. Heat over medium heat until simmering, then cook for about 5 minutes until heated through.

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