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Chicken-Artichoke-Brie Soup

Ingredients

• 1/4 cup butter
• 1 cup chopped carrot
• 1 cup sliced celery
• 1 cup chopped onion
• 2 cloves garlic, minced
• 2 14-ounce cans chicken broth
• 1/2 teaspoon ground white pepper
• 1/4 teaspoon salt
• 2 cups half-and-half, light cream, or whole milk
• 1/4 cup all-purpose flour
• 1 1/2 cups cubed cooked chicken or turkey
• 1 cup whipping cream
• 1/2 of a 10-ounce package frozen chopped spinach, thawed and well drained
• 1/2 of an 8- to 9-ounce package frozen artichoke hearts, thawed and cut into bite-size pieces
• 1 4.5-ounce round Brie or Camembert cheese, rind removed, cut up
• Croutons (optional)

Directions

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.

Attribution