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.


Recipe Summary

30 mins
38 mins
1 hr 8 mins
8 servings


Original recipe yields 8 servings
The ingredient list now reflects the servings specified
Ingredient Checklist


Instructions Checklist
  • 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

285 calories; protein 18.3g; carbohydrates 13.1g; fat 16.5g; cholesterol 83.5mg; sodium 584.5mg. Full Nutrition

Reviews (5)

Read More Reviews
5 Ratings
  • 5 star values: 3
  • 4 star values: 1
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
I made this exactly like the recipe and was really bland. I added paprika, garlic powder, italian seasoning, salt, pepper and some chicken sausage. (I did not blend the sausage). Now, it’s yummy! It’s a good base and great with all the veggies. It was a little chunky using the blender, but the immersion blender smoothed it out. All in all, it was very good. Read More
Rating: 5 stars
I made just a few tweaks, I added some evaporated milk and some onion powder to enhance the flavour and it turned out great! Read More
Rating: 3 stars
The taste of the red pepper overpowered artichoke flavor. I would not add red pepper, if I made it again. Rather a bland flavor, for so many good ingredients in it. Read More
Rating: 5 stars
I made this exactly as the ingredients were listed in this recipe. I will be making this again! It was super delicious and was great served with a salad and baguette. Read More
Rating: 5 stars
Fabulous! The changes that I made were primarily to simplify the prep a bit. Since my chicken breasts were not cooked, I boiled them whole in the chicken broth-lemon juice mixture with a little salt and pepper, about 10 min. I used the full 32-oz carton of chicken broth and only 1 cup of water - needed more liquid to cover the chicken for boiling. Then removed the chicken and let cool a bit before cutting into pieces and set aside. Continued with the rest of the recipe as is. I didn’t really measure but I did stick to the list of vegetables. I used Cara Mia marinated artichokes with herbs and spices - drained but not rinsed. Omitted the wine for medical reasons. I used immersion blender rather than handle hot soup in the blender. Added the chicken to the pot after blending for the last 5 minutes of simmer. Compliments (and seconds) all around! Read More