SLOW COOKER CHICKEN ARTICHOKE SOUP
This Slow Cooker Chicken Artichoke Soup is not only healthy, but super easy to make. Just throw everything into your slow cooker and let it do all the work!
Provided by By The Chic Site
Time 8h15m
Number Of Ingredients 18
Steps:
- In the bowl of your slow cooker, combine all of the ingredients except for the rice and parsley. Cook on low for about 6 to 8 hours or on high for about 3 to 4 hours.Alternatively, to add a bit more flavor, heat a large skillet over medium-high heat. Add in 1 tablespoon olive oil and sauté the onions, garlic, carrots, celery, bell pepper, artichokes, and spinach until soft, about 10 minutes. Transfer to the bowl of your slow cooker and then stir in all of the ingredients except for the parsley and rice.30 minutes before the soup is done, stir in the cooked rice and fresh chopped parsley, continue cooking for the remaining half hour. Give the soup a taste and adjust seasoning accordingly, adding more salt or pepper as needed.
ARTICHOKE SOUP
Provided by Jonathan Reynolds
Categories soups and stews, appetizer
Time 1h20m
Yield 8 servings
Number Of Ingredients 14
Steps:
- In a large pot, melt 3 tablespoons of the butter and cook the artichoke hearts, leek, garlic, onion and shallots until tender but not brown. Add the potatoes and stock. Tie up the bay leaf, thyme, parsley and peppercorns in cheesecloth and add to the pot. Simmer, uncovered, 1 hour.
- Remove and discard the herbs. Purée the soup and pass it through a fine strainer. When ready to serve, heat the soup and whisk in the remaining butter and the cream. Season with salt and serve.
Nutrition Facts : @context http, Calories 325, UnsaturatedFat 8 grams, Carbohydrate 26 grams, Fat 20 grams, Fiber 2 grams, Protein 11 grams, SaturatedFat 11 grams, Sodium 1085 milligrams, Sugar 9 grams, TransFat 0 grams
CREAM OF CHICKEN AND ARTICHOKE SOUP
After dining at a certain restaurant that is known for making cheesecake, I fell in love with their chicken and artichoke soup. I've looked through various websites in search of a similar recipe. I couldn't find a recipe for it, but did find one that has some of the same type of ingredients so I tweaked it by adding some vegetables and putting a twist on it. Here is what I came up with. This is a pretty easy recipe and tastes very good. Top with shredded cheese.
Provided by CJ'sMom
Categories Soups, Stews and Chili Recipes Soup Recipes Cream Soup Recipes Cream of Chicken Soup Recipes
Time 1h8m
Yield 8
Number Of Ingredients 17
Steps:
- Heat chicken broth and water in a stockpot over medium-high heat. Squeeze lemon juice in and stir. Cook for 5 minutes.
- Heat oil in a grill pan over medium-high heat. Add red bell pepper; grill until somewhat soft, 3 to 5 minutes. Transfer red bell pepper to the stockpot; add tomatoes, artichokes, potato, carrot, celery, green onions, mushrooms, and garlic. Increase heat to high. Bring to a boil; cook until vegetables are soft, about 15 minutes. Stir in cream and wine.
- Fill blender halfway with the vegetable-broth mixture. Cover and hold lid down with a potholder; pulse a few times before leaving on to puree. Pour into a separate pot. Repeat with remaining vegetable-broth mixture.
- Pour all the pureed mixture back into the original stockpot; add chicken and black pepper. Heat over medium heat. Bring to a simmer and cook until heated through, about 5 minutes.
Nutrition Facts : Calories 285 calories, Carbohydrate 13.1 g, Cholesterol 83.5 mg, Fat 16.5 g, Fiber 2.9 g, Protein 18.3 g, SaturatedFat 8.2 g, Sodium 584.5 mg, Sugar 2.7 g
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