Cream Of Spinach, Artichoke And Chicken Soup Recipe

Name: Cream Of Spinach, Artichoke And Chicken Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 Tablespoons Butter; 2 Tablespoons Olive Oil; 1 whole Medium Onion, Chopped (1 Onion Should Yield About 1 Cup); 3/4 cups Chopped Celery; 1 package (8 Ounce Package) Sliced Mushrooms, Rough Chopped; 1/2 teaspoons Kosher Salt; 1/2 teaspoons Black Pepper; 2 cans (15 Oz. Size) Artichoke Hearts, Drained And Chopped; 4 cloves Garlic, Minced; 1/2 cups Dry White Wine; 1/4 cups Flour; 6 cups Chicken Broth; 1/2 teaspoons Dried Tarragon; 1/2 teaspoons Dried Thyme; 2 cups Heavy Cream; 5 ounces, weight Fresh Baby Spinach, Washed And Chopped; 1 pound Chicken Breasts, Cooked And Shredded; 1 cup Grated Parmesan Cheese

Servings: persons

2 Tablespoons Butter
2 Tablespoons Olive Oil
1 whole Medium Onion, Chopped (1 Onion Should Yield About 1 Cup)
3/4 cups Chopped Celery
1 package (8 Ounce Package) Sliced Mushrooms, Rough Chopped
1/2 teaspoons Kosher Salt
1/2 teaspoons Black Pepper
2 cans (15 Oz. Size) Artichoke Hearts, Drained And Chopped
4 cloves Garlic, Minced
1/2 cups Dry White Wine
1/4 cups Flour
6 cups Chicken Broth
1/2 teaspoons Dried Tarragon
1/2 teaspoons Dried Thyme
2 cups Heavy Cream
5 ounces, weight Fresh Baby Spinach, Washed And Chopped
1 pound Chicken Breasts, Cooked And Shredded
1 cup Grated Parmesan Cheese

1
In a Dutch oven or large heavy pot melt butter and heat olive oil over medium heat. Add onion, celery, mushrooms, salt and pepper. Saute for 8-10 minutes until vegetables are soft. Add the chopped artichokes and garlic and saute for a couple of minutes. Add the wine to deglaze the pan. Be sure to scrape anything from the bottom of the pot as the wine heats. Add the flour and continue cooking for 2 minutes. Slowly add the broth a little at a time. Add the tarragon and thyme and bring to a boil. Reduce the heat to a simmer. Add the heavy cream a little at a time maintaining a simmer. Simmer for 15-20 minutes until thickened. Stir in the spinach and the cooked chicken and continue simmering for 5 minutes. Remove from heat and stir in Parmesan cheese. Add salt and pepper to taste.
2
Enjoy!

1485

kcal

Calories

Fat

Carbs

163

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 18 ingredients. The key ingredients include: 2 Tablespoons Butter, 2 Tablespoons Olive Oil, 1 whole Medium Onion, Chopped (1 Onion Should Yield About 1 Cup), 3/4 cups Chopped Celery, and more.

Yes, Cream Of Spinach, Artichoke And Chicken 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.

Cream Of Spinach, Artichoke And Chicken Soup

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