Chicken-Artichoke-Brie Soup



  1. In a saucepan melt butter over medium heat.
  2. Add carrot, celery, onion, and garlic and cook and stir until tender.
  3. Add broth, pepper, and salt and simmer, uncovered, for 15 minutes.
  4. In a large screw-top jar combine half-and-half and flour.
  5. Cover and shake until smooth.
  6. Stir into soup.
  7. Cook and stir until thickened and bubbly.
  8. Stir in chicken, whipping cream, spinach, artichoke hearts, and cheese.
  9. Cook and stir over medium-low heat 5 minutes.
  10. Stir often to make sure soup does not scorch on bottom of saucepan.
  11. Top each serving with croutons.