Creamy Chicken & Artichoke Soup
- 1 1/4 lbs boneless, skinless chicken breast, cut in 1/2" chunks
- 3 qts. water
- 2 oz. chicken base
- 2 tsp lemon pepper
- 1/4 tsp garlic, minced
- 3/4 lbs butter
- 1 sm. yellow onion, diced
- 1 cup all purpose flour
- 12 oz. artichoke hearts, cut in 1" chunks
- 3/4 quart half-n-half
In 5 gallon pot whip chicken base into water. Place on high heat, bring to a boil. In large skillet melt 2 Tbsp butter. Add chicken, onion,s garlic and lemon pepper. Cook until tender and white, stirring often.
In 1 gallon saucepan melt remaining butter, add flour and whip until smooth (roux). Do not burn, whip frequently. Add artichoke hearts. Stir well. Whip roux into 5 gallon boiling water (must be at least 180° F) until smooth. Lower flame and simmer.
Add chicken mixture to water and put on low heat for 15 minutes. Remove from heat and stir in half and half.Servings: 8
Submitted by: Recipe Group Member
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