Creamy Chicken and Artichoke Heart Soup
- 4 cups cooked chicken
- 2 -14oz. cans artichoke hearts
- 1 cup butter
- 1 cup flour
- 1 cup onions, chopped
- 1 cup celery, chopped
- 1/2 cup red bell peppers, chopped
- 1/4 cup garlic, minced
- 3 quarts warm chicken stock
- 16 oz. heavy cream
- 1 cup green onions, sliced
- 1 cup parsley, chopped
- 1 Tbs. thyme
- 1 Tbs. basil
- Salt and white pepper to taste
Melt butter over medium-high heat.
Add onions, celery, peppers and garlic, sauté 5 - 10 minutes or until vegetables are tender.
Whisk in flour, stirring constantly until white roux is achieved.
Slowly add chicken stock, stirring constantly.
Bring to a low boil, reduce to simmer and cook 30 minutes.
Add green onions, parsley, thyme and basil and using immersion blender puree the soup until smooth.
Stir in chicken and cream.
Return to simmer then season with salt, white pepper to taste.