Cream of Spinach, Artichoke and Chicken Soup

 I will be the first to admit that I have been on a little bit of a soup kick this fall and winter.  I love a big bowl of soup for lunch when the weather turns colder.  Since we’ve had a few days of cooler temperatures I decided to make another pot of soup. Like I’ve said before, we love Spinach and Artichoke dip around here and this has similar flavors.  This soup has chicken in it, but you could certainly leave it out and use the soup as a first course. 

Cream of Spinach, Artichoke and Chicken Soup

2  tablespoons butter

2  tablespoons olive oil

1  medium onion, chopped  (1 cup)

¾  cup chopped celery

1  package (8 ounces) mushrooms, rough chopped

1/2  teaspoon kosher salt

1/2  teaspoon black pepper

4  cloves garlic, minced (2 teaspoons)

2  cans (15 ounces) Artichoke Hearts, drained and chopped

½  cup dry white wine

¼  cup flour

6  cups Chicken Broth

½  teaspoon dried tarragon

½  teaspoon dried thyme

2  cups Heavy Cream

5  ounces fresh Baby Spinach, washed and chopped

1  pound Chicken Breasts, cooked and shredded

1  cup grated Parmesan Cheese

Salt and Pepper to taste

In a Dutch Oven or large heavy pot melt butter and heat olive oil over medium heat.  Add onion, celery, mushrooms, salt and pepper.  Sauté for 8-10 minutes until vegetables are soft.  Add the chopped artichokes and garlic and sauté for a couple of minutes.  Add the wine to deglaze the pan, be sure to scrape anything from the bottom of the pot.  Add the flour and continue cooking for 2 minutes.  Slowly add the Chicken Broth a little at a time.  Add the tarragon and thyme and bring to a boil.  Reduce the heat to a simmer.  Add the heavy cream a little at a time maintaining a simmer.  Simmer for 15-20 minutes until thickened.  Stir in the Spinach and the chicken, continue simmering for 5 minutes.  Remove from heat and stir in Parmesan Cheese.  Salt and Pepper to taste.

Enjoy!

Kim

Linked to the following parties:
Gooseberry Patch Soup and Stews Round Up