Chicken Artichoke-Brie Soup
Source of Recipe
Midwest Living - December 2004
Chicken Artichoke Brie Soup
Bits of spinach and artichokes color this creamy chicken soup. It warms up guests at Grand View Lodge in Nissawa, Minnesota. Serve it as a first course or alongside a sandwich for lunch.
1/4 cup butter or margarine
2 medium carrots, chopped (1 cup)
2 stalks celery, sliced (1 cup)
1 large onion, chopped (1 cup)
2 cloves garlic, minced
2 (14-oz.) cans chicken broth
1/2 teaspoon ground white pepper
1/4 teaspoon salt
2 cups half-and-half, light cream or whole milk
1/4 cup all-purpose flour
1-1/2 cups cubed cooked chicken or turkey
1 cup whipping cream
1/2 of a 8-or-9-oz. package frozen artichoke hearts, thawed and well-drained
1/2 of a 8-or-9-oz. package frozen chopped spinach, thawed and well-drained
1 (4-1/2-oz.) round Brie or Camembert cheese, rind removed and cut up
Croutons (optional)
In a large saucepan, melt the butter over medium heat. Add chopped carrots, sliced celery, chopped onion, and minced garlic. Cook and stir until vegetables are tender. Add the broth, white pepper and salt. Bring soup mixture to boiling, reduce the heat. Simmer the soup, uncovered, for 15 minutes.
In a large screw-top jar, combine the half-and-half and flour. Cover and shake well until smooth; stir into the soup. Cook and stir until thickened and bubbly. Stir in chicken, whipping cream, artichoke hearts, spinach and Brie. Cook and stir over medium-low heat about 5 minutes more or until heated through and cheese is melted. (
Stir often to make sure the soup doesn't scorch on the bottom of the saucepan.) Ladle warm soup into bowls and garnish with some croutons, if you like.
Makes 8 side-dish or 4 main-dish servings
Source: Midwest Living - December 2004
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