Creamy Chicken Soup with Artichokes and Mushrooms
A hearty soup featuring tender chicken, earthy mushrooms, and artichoke hearts in a rich, creamy broth. The cornstarch creates a perfectly thick consistency while vegetables like carrots, celery, and peas add color and nutrition. This comforting bowl is ideal for chilly evenings or when you need a satisfying meal that feels like a warm hug. The combination of frozen artichokes and fresh herbs makes this version particularly flavorful and convenient.
Ingredients
- 1 tablespoon olive oil
- 1 cup vidalia onion, diced
- 2 stalks celery, chopped
- 2 stalks carrots, chopped
- 1 cup button mushrooms, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried thyme
- 3 tablespoons cornstarch
- 1 cup frozen artichoke hearts, chopped, thawed and drained
- 1 cup frozen peas, thawed
- 1 ½ cups cooked chicken breast, chopped
- 1 teaspoon onion powder
- 4 cups low sodium chicken stock
- 1 cup half and half
- kosher salt, to taste(optional)
- fresh ground pepper, to taste(optional)
- parsley, chopped(optional)
Instructions
- 1
Heat oil in large pot over medium heat
- 2
Add onions, celery and carrots and cook until softened
- 3
Stir in mushrooms and cook until soft and liquid evaporates
- 4
Add garlic and cook for 1 minute
- 5
Stir in thyme and cornstarch and cook for another minute
- 6
Add artichokes, peas and chicken to pot and cook for 1-2 minutes
- 7
Stir in onion powder and chicken stock
- 8
Bring soup to boil then reduce to simmer
- 9
Cook until soup begins to thicken, approximately 4-5 minutes
- 10
Stir in half and half and cook for another 2 minutes
- 11
Season with salt and pepper
- 12
Serve immediately sprinkled with parsley if desired
Tips
Thaw frozen vegetables completely and drain excess moisture to prevent watery soup
Use rotisserie chicken for convenience or leftover roasted chicken breast
Don't let the soup boil after adding half and half to prevent curdling
Good to Know
Refrigerate up to 3 days in airtight container
Can make 1 day ahead, reheat gently and add extra stock if needed
Serve hot with crusty bread or crackers
Common Mistakes
Don't boil after adding dairy to avoid curdling
Drain thawed vegetables well to prevent watery consistency
Substitutions
drain and rinse canned
FAQ
Can I use fresh artichokes instead of frozen?
Yes, use about 1 cup of cooked fresh artichoke hearts. Steam or boil until tender before adding to the soup.
What if I don't have half and half?
Substitute with equal parts whole milk and heavy cream, or use all heavy cream for richer soup, or all milk for lighter version.
How long will this soup keep in the refrigerator?
Store covered in refrigerator for up to 3 days. Reheat gently and add extra broth if soup becomes too thick.