Chicken Artichoke Brie Soup

By Judycakes

Ingredients

• 1/4 cup butter
• 2 medium carrots, chopped (1 cup)
• 2 stalks celery, sliced (1 cup)
• 1 large onion, chopped (1 cup)
• 2 cloves garlic, minced
• 2 14-ounce cans chicken broth
• 1/2 teaspoon ground white pepper
• 1/4 teaspoon salt
• 2 cups half-and-half, light cream or whole milk
• 1/4 cup all-purpose flour
• 1 1/2 cups cubed cooked chicken or turkey
• 1 cup whipping cream
• 1/2 of an 8- or 9-ounce package frozen artichoke hearts, thawed and cut into bite-size pieces
• 1/2 of a 10-ounce package frozen chopped spinach, thawed and well-drained
• 1 4 1/2-ounce round Brie or Camembert cheese, rind removed and cut up
• Croutons (optional)

Preparation

Step 1

In a large saucepan, melt butter over medium heat. Add carrots, celery, onion and garlic. Cook and stir until vegetables are tender. Add the broth, white pepper and salt. Bring soup mixture to boiling; reduce heat. Simmer, uncovered, for 15 minutes.

In a large screw-top jar, combine the half-and-half and flour. Cover and shake well until smooth; stir into soup. Cook and stir until thickened and bubbly.

Stir in chicken, whipping cream, artichoke hearts, spinach and Brie. Cook and stir over medium-low heat about 5 minutes more or until heated through and cheese IS melted. (Stir often to make sure soup doesn't scorch on bottom of saucepan.)