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cream of chicken with artichokes soup, my version

Recipe by
Catherine Thompson Floyd
Burlington, MI

The restaurant (Cheesecake Factory)was out of my favorite soup so they offered Cream of Chicken with Artichokes soup that really did not sound like I would like. I ordered it and loved it! & now it is my favorite. I have not found a suitable copy cat recipe version. Here is my try at making this easy, tasty soup. It might not be the same as the restaurant version but I like it! It is pretty close.

method Stove Top

Ingredients For cream of chicken with artichokes soup, my version

  • 2
    chicken breasts
  • 1
    red pepper
  • 3 Tbsp
    olive oil, extra virgin
  • 1 can
  • 1 can
    cream of potato soup
  • 1 can
    cream of chicken soup
  • 32 oz
    chicken broth
  • 2 tsp
    better than bouillon chicken flavor
  • 1 tsp
    poultry seasoning
  • 1 can
    evaporated milk or heavy cream
  • 1 c
    frozen peas
  • salt
  • black pepper

How To Make cream of chicken with artichokes soup, my version

  • Chicken sautéing & vegetables added
    Heat olive oil in large pan or stock pot and add diced, bite size, chicken breasts. Cook till some pink remains. Lightly season chicken with salt and pepper.
  • 2
    Add finely diced red pepper and diced artichokes. Saute until vegetables are tender and chicken is no longer pink. Season with poultry seasoning, adding 1 tsp or more to taste.
  • Whisk in canned soups & simmer
    Add chicken broth and Better Than Bouillon chicken flavor.
  • Whisk in canned soups & simmer
    Whisk in cream of chicken soup and cream of potato soup. Cover and simmer on low heat for 10 minutes to blend flavors, stirring occasionally.
  • Add evaporated milk for creamy soup
    When ready to serve blend in evaporated milk (or heavy cream) and heat, but do not boil.
  • Peas give soup a nice “pop”!
    Stir in frozen peas. Adjust seasonings to taste. Heat until peas and soup are warmed through.

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