Name: Creamy Chicken Artichoke Soup
Ingredients: 4 tbsp butter (or olive oil for dairy-free); 1 medium onion, chopped; 1 large red bell pepper, chopped; 2 celery stalks, chopped; 1 tsp garlic, minced; 1 tbsp fresh thyme leaves (or 1 tsp dried); 8 oz mushrooms, sliced (white or baby bella); ½ cup dry white wine (optional; substitute with extra chicken stock); 4 cups chicken stock; 2 cups Yukon Gold potatoes, chopped (no need to peel); 2 cups cooked chicken, chopped; 1 can (14 oz) artichoke hearts, drained & chopped; 2 cups milk (whole or 2%; swap for cream/half-and-half for richer soup); ¼ cup all-purpose flour; 1 cup freshly grated Parmesan or Pecorino Romano; Salt & pepper, to taste

Description

Hey friends! Beau here. If you’re craving a meal that feels like a warm, cozy blanket for your soul, this is it. Tender chicken, nutty artichokes, earthy mushrooms, and a creamy, cheesy broth make this soup a full meal in a bowl—perfect for blustery days, busy weeknights, or anytime you need some comfort.

Ingredients

Scale

4 tbsp butter (or olive oil for dairy-free)
1 medium onion, chopped
1 large red bell pepper, chopped
2 celery stalks, chopped
1 tsp garlic, minced
1 tbsp fresh thyme leaves (or 1 tsp dried)
8 oz mushrooms, sliced (white or baby bella)
½ cup dry white wine (optional; substitute with extra chicken stock)
4 cups chicken stock
2 cups Yukon Gold potatoes, chopped (no need to peel)
2 cups cooked chicken, chopped
1 can (14 oz) artichoke hearts, drained & chopped
2 cups milk (whole or 2%; swap for cream/half-and-half for richer soup)
¼ cup all-purpose flour
1 cup freshly grated Parmesan or Pecorino Romano
Salt & pepper, to taste

Instructions

Build the base: Melt butter in a large pot over medium heat. Add onion, red bell pepper, and celery. Sauté 5–7 minutes until onions are translucent.
Add aromatics & mushrooms: Stir in garlic, thyme, and mushrooms. Cook 5–7 minutes until mushrooms release their liquid and brown.
Deglaze: Pour in wine, scrape up browned bits, and simmer 3 minutes.
Simmer potatoes: Add chicken stock and potatoes. Bring to a boil, reduce heat, and simmer 15–20 minutes until potatoes are tender.
Add chicken & artichokes: Stir in chopped chicken and artichoke hearts; bring back to a gentle simmer.
Make cream base: Whisk flour into milk until smooth. Slowly stir into soup, cooking 10–15 minutes until thickened.
Finish with cheese: Turn heat to low and stir in Parmesan until melted. Season with salt and freshly cracked black pepper.

Notes

Ultra-Creamy: Replace milk with heavy cream or half-and-half; add ¼ cup cream cheese.
Greens Boost: Stir in spinach or kale in the last 5 minutes.
Spicy Twist: Add red pepper flakes or smoked paprika.
Lighter Version: Use olive oil instead of butter and 2% milk; reduce cheese slightly.
Bacon Lovers: Cook 4–6 slices of bacon first, sauté veggies in rendered fat, and sprinkle cooked bacon on top.

Nutrition

Calories: 360 kcal Per Serving
Fat: 20 g
Carbohydrates: 20 g
Fiber: 3 g
Protein: ~24 g