CHICKEN ARTICHOKE BRIE SOUP

CHICKEN ARTICHOKE BRIE SOUP image

Number Of Ingredients 15

1/4 cup butter or margarine
1 cup chopped carrots (2 medium)
1 cup sliced celery (2 stalks)
1 cup chopped onion (1 large)
2 cloves garlic, minced
2 14-ounce cans chicken broth
1/2 teaspoon ground white pepper
1/4 teaspoon salt
2 cups half-and-half, light cream or whole milk
1/4 cup all-purpose flour
1-1/2 cups cubed cooked chicken or turkey
1 cup whipping cream
1/2 of a 8- or 9-ounce package frozen artichoke hearts, thawed and cut into bite-size pieces
1/2 of a 10-ounce package frozen chopped spinach, thawed and well-drained
1 4 1/2-ounce round Brie or Camembert cheese, rind removed and cut up Croutons (optional)

Steps:

1. In a large saucepan, melt butter over medium heat. Add carrots, celery, onion and garlic. Cook and stir till tender. Add broth, white pepper, and salt. Bring to boiling; 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 till thickened and bubbly. 3. Stir in chicken, whipping cream, artichoke hearts, spinach and Brie. Cook and stir over medium-low heat about 5 minutes more or till heated through and cheese is melted. (Stir often to make sure soup doesn¿t scorch on bottom of saucepan.) Serve topped with croutons, if you like. Makes 8 side-dish or 4 main-dish servings.