cream of chicken with artichokes soup, my version

Name: Cream of Chicken with Artichokes Soup, My Version
Cuisine: American
Ingredients: 2 - chicken breasts; 1 - red pepper; 3 tablespoon(s) olive oil, extra virgin; 1 can(s) artichokes; 1 can(s) cream of potato soup; 1 can(s) cream of chicken soup; 32 ounce(s) chicken broth; 2 teaspoon(s) better than bouillon chicken flavor; 1 teaspoon(s) poultry seasoning; 1 can(s) evaporated milk or heavy cream; 1 cup(s) frozen peas; salt; black pepper

Chicken, artichokes, red peppers & peas in a, savory, creamy soup broth.

review

Recipe by

Catherine Thompson Floyd

@Catherine5414

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.

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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

artichokes
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

1
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.
3
Add chicken broth and Better Than Bouillon chicken flavor.
4
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.
5
When ready to serve blend in evaporated milk (or heavy cream) and heat, but do not boil.
6
Stir in frozen peas. Adjust seasonings to taste. Heat until peas and soup are warmed through.
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