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1 February, 2013

Creamy Chicken & Artichoke Soup

Comments : 37 Posted in : All, Dinner, Lunch on by : hdcook

Creamy Chicken & Artichoke Soup

Yay Friday is here, I am celebrating February with Chocolate all month long, but lets forget about that for a second and talk about soup. This recipe came out of need to recreate the soup I had at The Cheesecake Factory, ~OMG~ Have you had their creamy chicken and artichoke soup there? it was soo good, soo good that I spend the weekend trying to find the recipe but had no luck DARN!! I mean this soup was utterly good that I was dreaming about it, I was thinking about it all week long, there was this distinct flavor that captured me and my baby while were eating it and actually discussing it on the table while we were sharing this One bowl soup of Wonder( we had the lunch menu and I had the soup and salad~LUCKY CHOICE I MADE) we were trying to figure it out and voila!!~I figured it out~its the red bell pepper. Red Bell Pepper gave it that almost spicy flavor without the heat adding with the creaminess of the soup~it was soup heaven~it was creamy and spicy and hearty, it had potatoes, chicken, mushrooms and it was just so comforting to discover at The cheesecake factory because every time we go there, we always tend to over eat and stuff ourselves ( did you know that each of their specialty entree serves TWO people) and I always want to get cheesecake because cheesecake is my favorite dessert of all time, so from now on I think we will start looking at their lunch menu. I mean something small for lunch is appropriate for lunch not a whole big entree, that’s for dinner and even then we should not be eating that much.

Creamy Chicken & Artichoke Soup1

I Think I did a very good job and recreating their soup, I just kinda thinkered in the kitchen honestly. It has almost all the same ingredients of the Cheesecake factory version but without the potatoes, you can certainly add potatoes to this dish but I figured it was hearty enough that you can do without. I serve my soup with my 4 State Cheese & bacon drop biscuits and it was an instant hit with my Baby~He loved it~I ask him to compare the soup to the cheesecake factory version and he gave it a 9 thats HUGE, I will be making this soup again. Delish as Rachael Ray would say.

Creamy Chicken & Artichoke Soup

Prep Time: 15 minutes

Cook Time: 1 hour

Total Time: 1 hour, 15 minutes

Yield: 4-6

Ingredients

  • Cooked Chicken Shredded of diced
  • 3 Celery ribs, dice
  • 2 Large carrots, dice
  • 1 Large white onion, dice
  • 1 Lb of baby bella mushrooms
  • 1 Large Red bell pepper, finely dice
  • 2-3 sprigs of thyme (mince)
  • frozen artichoke hearts, thawed
  • 1 Cup of dry white Wine
  • 4 Quarts of chicken broth ( Low Sodium)
  • 2-3 Cups of heavy cream
  • 1/4 Cup of flour plus 4 tablespoons
  • Salt & pepper to taste
  • 1/2 Cup of shredded Parmesan Cheese
  • 1/2 Cup of Shredded Romano Cheese
  • 3 Tablespoons of Sugar
  • 5 tablespoons of butter
  • 1 pound Dice Red or Brown Potatoes(optional)

Instructions

  1. In a dutch oven melt 5 tablespoons of butter, then add the dice celery, carrots and onions and cook for a few minutes stirring until they are soft, then add the mushrooms and the minced thyme, continue to cook for a 1-2 minutes. Add the red bell peppers and cook for another minute, then add the white wine, chicken stock, shredded chicken and heavy cream and and artichokes and bring it to a boil( this is the part were you add your potatoes and cook them till they are cook through about 5-10 minutes covered on a low (optional)), then add the flour and stir till the flour is incorporated and the soup is thicken. Add the Cheeses and 3 tablespoons of sugar, and Salt and pepper to taste. Serve hot with biscuits or bread. Enjoy.

  2. Note: If the soup looks too thin, add more flour 1 tablespoons at a time till your desired thickness.

http://thenovicecook.com/?p=380

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37s COMMENTS

37 thoughts on : Creamy Chicken & Artichoke Soup

  • Brett
    March 25, 2013 at 4:55 pm

    I came across this looking for the recipe.. you’re absolutely right: best soup I’ve ever had.. my wife agrees. Do you happen to have the ingredients that you used, along with how you made your biscuits?? It would be GREATLY appreciated. If you can do this for me, I can share my famous mango chutney porkchops, if you like that sort of thing.

    • hdcook
      March 28, 2013 at 2:27 am

      I think you are asking for the recipe for my biscuits, that can be found here
      http://thenovicecook.com/?p=223 I hope that helps, thank you for your interest in my food blog. Herny.

  • Michelle
    October 2, 2013 at 8:15 pm

    I don’t understand about adding the potatoes. I dont see them as an ingredient!

    • hdcook
      October 2, 2013 at 8:25 pm

      The Potatoes are optional, I did not add potatoes on the original recipe but you can add potatoes if you want to ( 1 pound of dice red or brown potatoes should be fine)

      • Kristen Whiteside
        October 7, 2013 at 2:42 am

        I don’t see the ingredients for the soup? 🙁 I would LOVE to make this soup, it is WONDERFUL!!!

        • hdcook
          October 7, 2013 at 3:10 pm

          Sorry about that, are you viewing my blog from a smartphone? I have noticed that the ingredient list / recipe instructions only show up when viewed on a computer but not a smart phone, I am trying to see if that is something I can fix. Thank you for commenting and I hope you enjoy more recipes on my site.

  • Olga
    November 18, 2013 at 1:22 am

    I made this soup tonight! It was FABULOUS!!!! I added peas which I recall being in their soup. The aroma from this soup had me so excited to finally taste it and it tasted EXACTLY like the Cheesecake Factory’s soup. Thanks for sharing this recipe!!!

  • Nancy Weinschenker
    June 18, 2014 at 4:17 pm

    What is the quantity of chicken? Is it all white meat? Thank you.

    • hdcook
      June 20, 2014 at 4:08 pm

      I use Boneless Chicken Breast~but you can certainly use dark meat if you like~Nweiscenker@gmail.com

  • Lizzie
    October 24, 2014 at 7:21 pm

    Love this soup at Cheesecake Factory! Now I can make it at home yea! This recipe is on point and tastes just like CF soup. Family loves it. Thank you for sharing. Now to search for those Mango Chutney Pork Chops recipe (lol)…..

  • Laura
    December 4, 2014 at 6:35 pm

    Why do you say to use a Dutch oven? I don’t have one, so can I just use and regular stock pot?

    • hdcook
      December 5, 2014 at 11:47 pm

      ~Laura You can use a regular Stock pot~

  • Sue
    January 9, 2015 at 4:48 pm

    This does not say when to add the thyme or if you chop it or what. I have never used thyme before. And do you chop the artichokes and what size bag of artichokes? Thanks.

  • Terri
    January 19, 2015 at 1:26 pm

    This recipe sound wonderful, but how can it be 4-6 servings – when it makes at least 2 gallons of soup? I have not tried it yet, but want to make sure that none of the ingredients listed are wrong in volume – 4 quarts of broth, another quart of cream? That’s a lot of soup! Thanks.

    • hdcook
      January 30, 2015 at 11:48 pm

      Crowley You will have Left overs But the serving sizes varries~my husband and I have like seconds of this soup and it will keep in the fridge for at least a week~you can simply cut the recipes in half if you want to make a smaller batch.( I am so sorry for the late reply)

  • Laura
    January 29, 2015 at 11:41 pm

    This is perfect. I made stock and used the meat from a leftover whole chicken. It tastes exactly like the Cheesecake Factory. Thanks so much for sharing.

    • hdcook
      January 30, 2015 at 11:45 pm

      Im Glad that you liked it Laura

  • Nia
    April 28, 2015 at 5:32 pm

    Can this soup be made GLUTEN FREE?

    • hdcook
      April 28, 2015 at 5:57 pm

      Unfortunately hosniaq@gmail.com I dont know how to make this gluten Free~Im sorry~

  • LauraLynn
    July 7, 2015 at 2:34 am

    This soup is wonderful! I made it for everyone in our office for lunch and it was a hit. Thanks for the recipe. I am gluten free so I used corn starch. The flour substitution directions are on the container. Also make sure the broth is gluten free which is easy to find.

  • Sheila Harmon
    September 19, 2015 at 4:31 pm

    Thank you so much for the recipe. I love this soup and I hate that CF only has it in Sunday’s. I will be trying it today.

    • hdcook
      September 25, 2015 at 4:30 pm

      I’m Glad that you like it

  • Ashley
    December 15, 2015 at 1:19 am

    Thinking of making this for my S.O. The cook time says 1 hour, is this just because it sits on the stove to simmer for that long? Also, how many chicken breasts did you use? Thank you!

    • hdcook
      December 18, 2015 at 2:26 pm

      Ashley the cooking time is from the beginning to end of making the soup~I just let it simmer on the stove till its really hot, I use about a 1 pound of chicken~I recommend you grilling the chicken before adding the chicken to the soup~I dont blanched my chicken breast because they get dry~this way grilling the chicken gives it more flavor in the soup.

  • Cmreleegal
    January 2, 2016 at 5:47 am

    I used left over rotisserie chicken. Very good. I don’t think it is quite the same cf but still tasty. I used a little potato but if I make it again I will leave that out. Left out the sugar but some fresh nutmeg grated in at the end. Had to use canned artichoke hearts as my store did not have frozen. Rinsed well and they were satisfactory.

    • hdcook
      January 15, 2016 at 4:00 pm

      I am glad it worked out well

  • Devon
    January 4, 2016 at 9:11 pm

    I work at the Cheesecake Factory & this is my favorite soup we have! I added sweet peas & garlic also, delicious! Thank you for posting!

    • Devon
      January 4, 2016 at 9:12 pm

      I also just used a rotisserie chicken from the deli at our supermarket, worked like a charm & cut my prep time wayyyy down. 🙂

    • hdcook
      January 15, 2016 at 4:01 pm

      You are welcome

  • Brian
    March 21, 2016 at 6:18 pm

    Was there a specific white wine you used?

    • hdcook
      March 22, 2016 at 3:02 pm

      any Pinot Grigio is fine

  • Laura
    September 11, 2016 at 10:28 pm

    I’ve now made this many times. Being dairy free I add a can of coconut milk instead of cream. I also omit the flour since I’m gluten free. I make broth and I use the meat from a hot deli chicken.

  • Amy
    February 9, 2017 at 3:48 am

    Sounds like a great recipe but are you sure it calls for four QUARTS instead of four CUPS?

    • hdcook
      March 29, 2017 at 5:18 pm

      my bad Amy I mean cups, 4 cups

  • J
    February 26, 2017 at 10:35 pm

    Omg just had this soup today at factory was delicious came home and googled and found this thx so much will make next weekend!

  • RM
    July 25, 2017 at 1:39 am

    Thanks so much for sharing this recipe. However, the soup was on point right before I added the cheeses. I’m mad now because it tasted just like CF up until that point. I would recommend you modify to say cheese optional. Otherwise, wonderful recipe. Thank you.

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