Chicken-Artichoke Soup Recipe

Name: Chicken-Artichoke Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 boneless, skinless chicken breast halves; 2 1/2 c. water; PAM cooking spray; 3/4 chopped onion; 1/2 c. chopped celery; 3 (10 1/2 oz.) cans chicken broth; 1 bay leaf; 1/2 tsp. salt; 1/2 tsp. pepper; dash nutmeg; 3/4 c. thinly sliced fresh mushrooms; 1 (14 oz.) can artichoke hearts, drained and chopped; 1/4 c. grated Parmesan cheese

Servings: persons

3 boneless, skinless chicken breast halves
2 1/2 c. water
PAM cooking spray
3/4 chopped onion
1/2 c. chopped celery
3 (10 1/2 oz.) cans chicken broth
1 bay leaf
1/2 tsp. salt
1/2 tsp. pepper
dash nutmeg
3/4 c. thinly sliced fresh mushrooms
1 (14 oz.) can artichoke hearts, drained and chopped
1/4 c. grated Parmesan cheese

1
Place chicken and water in Dutch oven.
2
Bring to a boil. Reduce heat.
3
Cover and simmer 2 minutes or until tender.
4
Remove chicken from broth.
5
Cool slightly and shred.
6
Save the broth. Spray dutch oven with Pam.
7
Saute onion and celery until crisp-tender.
8
Add the broth from cooking, the canned broth, bay leaf, salt, pepper and nutmeg.
9
Bring to a boil; reduce heat. Cover and simmer until thoroughly heated.
10
Top each serving equally with Parmesan cheese.

335

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 3 boneless, skinless chicken breast halves, 2 1/2 c. water, PAM cooking spray, 3/4 chopped onion, and more.

Yes, Chicken-Artichoke Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Chicken-Artichoke Soup

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