Chicken Artichoke Soup
September3
Summary: This is a wonderful soup recipe, adapted by Holly Meyer
Ingredients
- ¾ – 1 pound Chicken, 4 cups cooked & chunked
- 1 2-pound Jar Artichoke Hearts, roughly chopped
- 1 cup Onion, chopped
- 7 tbsp Butter
- 7 tbsp Flour
- 1 ½- 2 tsp Wildtree Lemon Rosemary Blend, #10356
- 6 cups Chicken Broth – I use Wildtree Chicken Bouillon Soup Base, #10756
- 2 cups White Wine
- 1 ½ cups Half & Half, fat free
Instructions
- Melt butter in pan
- Add onion & cook until transparent
- Add flour & stir until blended
- Add chicken broth in 1 cup amounts until blended and thickened
- Add wine
- Bring to a boil & add chicken, artichokes, Lemon Rosemary Blend
- Simmer for a half hour
- Add Half & Half right before serving & heat through
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