Cream Of Chicken Soup

Total Time: 1 hr Preparation Time: 1 hr

Ingredients

• Servings: 4
• 1 cup finely chopped carrot (about 2 medium)
• 1 cup finely chopped celery (about 2 medium)
• 1 cup finely chopped onion
• 1/4 cup butter
• 1 -2 teaspoon fines herbes
• 2 large chicken breasts or 4 small chicken breasts, cut into bite sized pieces
• 6 cups chicken broth (real if possible)
• 2 cups heavy cream
• 1/2 cup butter
• 2/3 cup flour
• 1 (14 ounce) can artichoke hearts, water packed
• salt and pepper

Recipe

• 1 saute carrots, celery, and onionin butter in a large stock pot for a couple minutes and add cut up chicken breast.
• 2 stir over medium high heat and add fine herbes and continue sauteing the veggies and chicken mixture for several minutes until chicken is no longer pink.
• 3 add broth. simmer about 10 minutes or until veggies are soft. while veggies and chicken are simmering, melt ½ cup butter and stir in the flour in a separate small saucepan and stir for about one minute. set aside.
• 4 add the cream, bring soup mixture to boiling, and while soup is boiling rapidly, gradually stir in the butter/flour mixture while whisking very quickly to thicken the soup.
• 5 drain artichoke hearts,.dice the hearts into fourths or smaller pieces as desired, add to soup, add salt and pepper to taste.