Best 5 Chicken Artichoke Brie Soup Recipes

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Indulge in a creamy and flavorful culinary experience with our delectable Chicken Artichoke Brie Soup, a comforting dish that combines tender chicken, succulent artichoke hearts, and the rich, velvety texture of melted brie cheese. This delightful soup is not only easy to prepare but also packed with wholesome ingredients, making it a perfect choice for a cozy meal. Accompanying this main course are two equally enticing recipes: a refreshing and vibrant Arugula Salad with Lemon Vinaigrette and a decadent Chocolate Lava Cake with a warm, gooey center, sure to satisfy any sweet tooth. Get ready to tantalize your taste buds with this trio of culinary delights!

Let's cook with our recipes!

'SPRING CHICKEN' SOUP WITH ARTICHOKES, WHITE BEANS AND LEMONGRASS



'Spring Chicken' Soup with Artichokes, White Beans and Lemongrass image

Provided by Food Network

Categories     main-dish

Time 3h20m

Yield 4 servings

Number Of Ingredients 16

1 tablespoon olive oil
1 medium sweet yellow onion, cut into 1/4-inch dice
1 stalk lemongrass
2 cloves garlic, grated or mashed into a paste
One 15-ounce can cannellini or other white beans, rinsed and drained
1 cup artichoke hearts, roughly chopped
2 tablespoons soy sauce
Kosher salt and finely ground black pepper
4 cups Basic Chicken Stock, recipe follows
3 cups cooked shredded chicken
Garnish: fresh parsley or cilantro
Bones from 1 raw or cooked chicken (carcass, legs, thighs, wings, wishbone)
1 carrot, cut into 1/2-inch dice
1 celery stalk, cut into 1/2-inch dice
1/2 yellow onion, peeled and cut into quarters
5 parsley stems (no leaves)

Steps:

  • Heat the oil in a 3-quart soup pot over medium heat. When the oil is hot, add the onion and cook until tender and fragrant, about 2 minutes.
  • Trim 1 inch away from the white end of the lemongrass, then cut off the green tops of the stalk and discard. Bash the lemongrass with the flat end of a meat mallet until the stalk is flattened. Cut the stalk in half, then slice one half lengthwise into strips, and finely mince the other half.
  • Add the garlic and minced lemongrass to the pot, give a good stir and cook for another 2 minutes. Stir in the white beans, artichokes and soy sauce. Season with 1/2 teaspoon salt and pinch of pepper and give another good stir. Add the Basic Chicken Stock and shredded chicken, drop the remaining lemongrass strips into the soup and allow to simmer for 30 minutes.
  • Remove any large lemongrass strips before serving. Garnish with freshly torn parsley or cilantro as desired.
  • Cut the chicken carcass bones in half, through the backbone. Place all of the chicken bones into a soup pot along with the carrot, celery, onion and parsley stems. Pour water into the pot until all of the ingredients are covered. Bring the pot to a boil over medium-high heat. When the water reaches a boil, reduce the heat to low. Allow the stock to simmer over low heat, uncovered, occasionally skimming off any foam that forms on the top, for 2 hours.
  • Strain the stock through a fine-mesh strainer. Discard the bones and vegetables. Use the stock immediately, or chill the stock overnight in the refrigerator. The next day, remove any fat and solids that have gathered on the surface. The stock will keep in the refrigerator for up to 5 days, or can be frozen for future use.

CREAMY ARTICHOKE SOUP



Creamy Artichoke Soup image

Provided by Giada De Laurentiis

Categories     main-dish

Time 45m

Yield 4 servings

Number Of Ingredients 10

2 tablespoons extra-virgin olive oil
2 leeks, white part only, washed well and chopped
1 clove garlic, minced
1 small potato, peeled and chopped
1 (8-ounce) package frozen artichoke hearts, thawed
2 cups chicken stock
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons plus 1/3 cup mascarpone cheese
2 tablespoons chopped chives, for garnish

Steps:

  • Heat olive oil in a heavy, large pot over medium heat. Add the leeks and the garlic and stir. Add the potatoes and cook for 5 minutes, stirring often. Add the artichokes, stock, salt, and pepper and cook until the vegetables are tender, about 20 minutes.
  • Using a handheld immersion blender, or in a blender in batches*, puree the soup. Add the 2 tablespoons mascarpone and blend again to combine. In a small bowl, stir the remaining 1/3 cup mascarpone to soften.
  • Ladle the soup into serving bowls. Dollop the top of each of the soups with a spoonful of the softened mascarpone cheese and top the cheese with chives.
  • * When blending hot liquids: Remove liquid from the heat and allow to cool for at least 5 minutes. Transfer liquid to a blender or food processor and fill it no more than halfway. If using a blender, release one corner of the lid. This prevents the vacuum effect that creates heat explosions. Place a towel over the top of the machine, pulse a few times then process on high speed until smooth.

CREAM OF CHICKEN AND ARTICHOKE SOUP



Cream of Chicken and Artichoke Soup image

After dining at a certain restaurant that is known for making cheesecake, I fell in love with their chicken and artichoke soup. I've looked through various websites in search of a similar recipe. I couldn't find a recipe for it, but did find one that has some of the same type of ingredients so I tweaked it by adding some vegetables and putting a twist on it. Here is what I came up with. This is a pretty easy recipe and tastes very good. Top with shredded cheese.

Provided by CJ'sMom

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Cream Soup Recipes     Cream of Chicken Soup Recipes

Time 1h8m

Yield 8

Number Of Ingredients 17

2 cups chicken broth
2 cups water
½ lemon
2 teaspoons vegetable oil, or as needed
1 red bell pepper, diced
1 cup diced tomatoes
1 (14 ounce) can artichoke hearts, drained and chopped
1 russet potato, diced
1 small carrot, diced
1 celery stalk, diced
2 green onions, chopped
¼ cup chopped mushrooms
1 clove garlic, minced
1 cup heavy whipping cream
½ cup white cooking wine
2 fully cooked chicken breasts, cut into bite-size pieces
1 pinch ground black pepper

Steps:

  • Heat chicken broth and water in a stockpot over medium-high heat. Squeeze lemon juice in and stir. Cook for 5 minutes.
  • Heat oil in a grill pan over medium-high heat. Add red bell pepper; grill until somewhat soft, 3 to 5 minutes. Transfer red bell pepper to the stockpot; add tomatoes, artichokes, potato, carrot, celery, green onions, mushrooms, and garlic. Increase heat to high. Bring to a boil; cook until vegetables are soft, about 15 minutes. Stir in cream and wine.
  • Fill blender halfway with the vegetable-broth mixture. Cover and hold lid down with a potholder; pulse a few times before leaving on to puree. Pour into a separate pot. Repeat with remaining vegetable-broth mixture.
  • Pour all the pureed mixture back into the original stockpot; add chicken and black pepper. Heat over medium heat. Bring to a simmer and cook until heated through, about 5 minutes.

Nutrition Facts : Calories 285 calories, Carbohydrate 13.1 g, Cholesterol 83.5 mg, Fat 16.5 g, Fiber 2.9 g, Protein 18.3 g, SaturatedFat 8.2 g, Sodium 584.5 mg, Sugar 2.7 g

CREAMY SPINACH-ARTICHOKE CHICKEN STEW



Creamy Spinach-Artichoke Chicken Stew image

This creamy chicken stew is spinach-artichoke dip reimagined as a simple stovetop braise. It comes together quickly, thanks to frozen spinach and jarred artichoke hearts, though if you have time, there is also a slow-cooker version of this recipe. Fresh dill and scallions are added just before serving, and provide bright, herbal flavor that offsets the richness of the finished dish.

Provided by Sarah DiGregorio

Categories     dinner, poultry, soups and stews, main course

Time 50m

Yield 4 to 6 servings

Number Of Ingredients 16

2 tablespoons unsalted butter
1 large yellow or red onion, finely chopped
Kosher salt and black pepper
3 celery stalks, chopped
8 garlic cloves, smashed and chopped
2 cups chicken stock
3/4 cup white wine
2 to 2 1/4 pounds boneless, skinless chicken thighs
1/2 lemon, juiced (about 1 1/2 tablespoons)
1 teaspoon red-pepper flakes
1 (10-ounce) package frozen cut spinach
1 (12-ounce) jar marinated artichoke hearts, drained (about 1 heaping cup artichoke hearts)
1/2 cup cream cheese (about 4 ounces)
1/2 cup finely chopped fresh dill
4 to 6 scallions, thinly sliced, for topping
Grated Parmesan cheese, for topping

Steps:

  • In a large Dutch oven over medium-high heat, melt the butter. Add the onion, season lightly with salt, and cook, stirring occasionally, until softened and translucent, about 5 minutes. Add the celery and cook, stirring, until softened, about 5 minutes, adjusting the heat as necessary to avoid scorching. Stir in the garlic.
  • Pour in the stock and wine, and bring to a bubble. Add the chicken thighs, lemon juice and red-pepper flakes; season with 1 teaspoon salt and a generous amount of pepper. Mix well to combine all the ingredients and bring to a boil.
  • Reduce the heat to maintain a low simmer and simmer, uncovered, for 20 minutes.
  • Add the frozen spinach and the artichoke hearts to the pot. Increase the heat to medium-high and cook, stirring to help the spinach defrost and wilt into the stew. When the spinach is warm and evenly distributed, reduce the heat and simmer until the chicken is tender and the flavors are blended, another 10 to 15 minutes.
  • Add the cream cheese in dollops, stirring to melt it into the soup. Add the dill. Using two forks, coarsely break or shred the chicken into large chunks. Taste and add more salt and black pepper if necessary.
  • Divide the stew among bowls, and top with scallions and Parmesan.

CHICKEN ARTICHOKE SOUP



Chicken Artichoke Soup image

Make and share this Chicken Artichoke Soup recipe from Food.com.

Provided by Armfam

Categories     Low Cholesterol

Time 40m

Yield 4 serving(s)

Number Of Ingredients 11

2 tablespoons olive oil
1 1/3 celery, chopped
1 cup onion, chopped
1 garlic clove, minced
1/2 teaspoon salt
1/2 teaspoon black pepper
4 cups low sodium chicken broth
1 cup artichoke heart
1 cup fresh spinach
1/2 cup fresh basil
2 cups cooked chicken, shredded

Steps:

  • Precook chicken, maybe boil and use water in soup. Shred chicken.
  • Add olive oil, saute onion for 5 minutes. Then add celery and saute for 5 minutes. Then add garlic and saute for another minute.
  • Add 1/2 of broth and artichokes, when all vegetables are soften, puree. Then add the rest of the broth and shredded chicken, salt and pepper. Bring to a boil.

Tips:

  • Use a variety of cheeses. Brie, Parmesan, and Gruyère are all great options, but you can also experiment with other types of cheese, such as cheddar, Gouda, or Fontina.
  • Don't be afraid to add some spice. A pinch of cayenne pepper or paprika can add a nice kick to the soup.
  • Garnish the soup with fresh herbs. Chopped parsley, chives, or thyme will add a pop of color and flavor to the soup.
  • Serve the soup with a side of crusty bread or crackers. This will help to soak up the delicious broth.

Conclusion:

Chicken artichoke brie soup is a delicious and easy-to-make soup that is perfect for a cozy dinner. With its creamy texture, flavorful broth, and abundance of vegetables, this soup is sure to please everyone at the table. So next time you're looking for a comforting and satisfying meal, give this soup a try. You won't be disappointed!

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