Rich and hearty, Creamy Chicken Soup with Artichokes and Mushrooms is a wonderful one pot meal for a cold winter day. Packed with veggies and lean protein, this creamy soup is still light on calories making it a healthy, tasty way to warm your soul.
Ingredients
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- 1 tablespoon olive oil
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- 1 cup diced vidalia onion
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- 2 celery stalks chopped
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- 2 carrots chopped
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- 1 cup chopped button mushrooms
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- 3 garlic cloves minced
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- 1 teaspoon dried thyme (I use Spice Islands)
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- 3 tablespoons cornstarch
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- 1 cup chopped frozen artichoke hearts thawed and drained
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- 1 cup frozen peas thawed
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- 1 1/2 cups chopped cooked chicken breast
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- 1 teaspoon onion powder
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- 4 cups low sodium chicken stock
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- 1 cup half and half
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- kosher salt and fresh ground pepper to taste
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- Chopped parsley
Instructions
- In a large pot or dutch oven, heat the oil over medium heat. Add the onions, celery and carrots. Cook until softened. Stir in the mushrooms. Cook until soft and most of the liquid has evaporated. Add the garlic and cook for 1 minute. Stir in the thyme and cornstarch, continuing to cook for another minute.
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- Visit Creamy Chicken Soup with Artichokes and Mushrooms for full instructions
Originally posted 2019-01-29 22:13:49.
Originally posted 2019-01-29 22:13:49.
