cream of chicken with artichokes soup, my version
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.
prep time
cook time
method
Stove Top
yield
Ingredients
- 2 - chicken breasts
- 1 - red pepper
- 3 tablespoons olive oil, extra virgin
- 1 can artichokes
- 1 can cream of potato soup
- 1 can cream of chicken soup
- 32 ounces chicken broth
- 2 teaspoons better than bouillon chicken flavor
- 1 teaspoon poultry seasoning
- 1 can evaporated milk or heavy cream
- 1 cup frozen peas
- salt
- black pepper
How To Make cream of chicken with artichokes soup, my version
-
Step 1Heat 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. -
Step 2Add 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.
-
Step 3Add chicken broth and Better Than Bouillon chicken flavor.
-
Step 4Whisk in cream of chicken soup and cream of potato soup. Cover and simmer on low heat for 10 minutes to blend flavors, stirring occasionally.
-
Step 5When ready to serve blend in evaporated milk (or heavy cream) and heat, but do not boil.
-
Step 6Stir in frozen peas. Adjust seasonings to taste. Heat until peas and soup are warmed through.
- Last Step: Don't forget to share! Post a picture of your finished recipe here and on your favorite social network. Don't forget to tag Just A Pinch and include #justapinchrecipes!
Discover More
Comment & Reviews
ADVERTISEMENT
Just A Pinch Sweepstakes