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 image placeholder

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