Chicken Artichoke Brie Soup

I do not know about your neck of the woods but here the weather goes from hot chocolate and soup weather to margarita and barbecue weather in one day. 

Today it is soup weather and I made this different but delicious soup while I try to get into the mode of Thanksgiving. As much as I like the holiday and the friends and family, I am now starting to feel like its Christmas! I want to get party started; the tree, the baking, the music (OK, already did that), the gifts, the festivities.

This soup really needs to be called spinach, artichoke, chicken vegetable soup. There are so many delicious ingredients in here and surprisingly it all works. I will tell you that the Brie being a very mild cheese does not make a big impact on the soup, I think it is there to make the soup rich and creamy. No matter is is delicious.

Chicken Brie Artichoke Soup

Recipe adapted from the Taste of Home

 

Ingredients:

1/4 cup butter

1 cup chopped carrots(2 carrots)

1cup celery(2 stalks)

1 cup chopped onion(1 large)

2 garlic cloves, minced

2 14 oz cans of chicken broth

1/2 tsp ground white pepper

1/4 tsp salt

2 cups of half and half or whole milk

1/4 cup all purpose flour

11/2 cups of cooks chopped chicken or turkey

1 cup whipping cream

1 8 oz package of frozen chopped spinach, thawed, well drained!

1 8 oz  pack of frozen artichokes

1 41/2 oz Brie or Camembert cheese rind removed, cut into chinks

Directions:

1. In large saucepan, melt butter, add carrots, celery, onion, and garlic. Cook and stir until tender. Add broth, salt and pepper. Bring to boil, reduce heat. Simmer, uncovered, for 15 minutes.

2. In a large screw-top jar combine half and half and flour. Cover and shake well until smooth, stir into soup. Cook and stir soup until thickened and bubbly.

3. Stir in chicken, whipping cream, artichokes, spinach, and Brie. Cook and stir over medium heat about 5 minutes more until soup is heated through and cheese is melted. Do not let the soup scorch. Serve topped with croutons if you like.

This recipe is adapted from Midwest Living. I changed a few things, added more artichokes and more spinach than called for. As stated, you can add turkey leftovers from Thanksgiving of chicken, or neither.

The soup is yummy and filling. I serve it as a main course with crusty bread or yeast rolls hot from the oven.

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