Looking for a recipe for Chicken Artichoke Soup?

I had this one time and liked it. However, I can not find a recipe for this at all. I have looked at several cookbooks, websites, libraries, all to no avail. If you know where to find a recipe for this soup, please let me know. If you have the recipe, please share it. Thank you so much.Looking for a recipe for Chicken Artichoke Soup?
3 chicken breasts , diced


1/4 cup butter


1/2 cup minced onion


1/2 cup chopped celery


3 cups chicken broth


2 cups artichoke hearts, chopped


1/4 cup extra virgin olive oil


4 tablespoons fresh lemon juice


1/4 cup cornstarch


3 cups half-and-half


1/4 teaspoon salt


1/8 teaspoon ground black pepper


In a saucepan, melt butter over medium heat.Brown chicken. Add minced onion and finely chopped celery; cook until clear. Add chicken broth, chopped artichoke hearts, and olive oil. Bring to a boil. In a separate bowl,whisk together lemon juice and cornstarch. Stir into the boiling liquid and continue boiling for 5 minutes, stirring constantly. Stir in half-and-half and heat through. Season with salt and pepper.


Makes 6 servings.





Looking for a recipe for Chicken Artichoke Soup?
Wow, I'm glad you asked this question because this recipe looks fabulous! I've never tried this one before though, but you know sometimes when you read a recipe and it just hits the spot of your flavors? This one does it for me and I hope it helps you today most of all!!!





Grilled Chicken and Artichoke Soup





';This zesty soup is perfect for a cold, blustery day. Use rotisserie chicken instead of chicken breasts to make things simpler if you like. Serve this hot with some fresh garlic bread for the perfect meal.';





INGREDIENTS (Nutrition)


1 ounce dried porcini mushrooms


1 cup boiling water


1 pound skinless, boneless chicken breast halves


salt and pepper to taste


6 cups chicken broth


1/2 cup sun-dried tomatoes (not packed in oil), snipped into small pieces


2 tablespoons tomato paste


1/3 cup olive oil


2 cloves cloves garlic, minced


1 red onion, minced


2 (13.75 ounce) cans artichoke bottoms, drained and chopped


1/4 teaspoon black pepper


1/2 cup chopped fresh parsley


2 tablespoons fresh lemon juice


1/2 cup dry white wine


1/2 cup grated Parmesan cheese, or to taste





DIRECTIONS


Place the dried mushrooms into the boiling water and set aside until softened, about 20 minutes. Once softened, squeeze excess water from mushrooms and finely chop. Reserve the mushroom-flavored water.


Preheat an outdoor grill for medium-high heat and lightly oil grate.


Season chicken breasts with salt and pepper. Grill chicken breasts until no longer pink in the center, about 6 minutes per side. Once cooked, set aside.


Pour chicken broth into a large pot, and bring to a boil over high heat. Stir in sun-dried tomatoes, tomato paste, and reserved mushroom liquid. Reduce heat to medium-low, and simmer for 15 minutes.


Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in garlic and onion, and cook until the onion has softened and turned translucent, about 5 minutes. Stir in the chopped mushrooms, artichokes, pepper, parsley, lemon juice, and white wine. Bring to a boil over high heat, then reduce heat and simmer 10 minutes; add to the simmering chicken broth.


Slice the grilled chicken breasts into strips and stir into the simmering soup. Sprinkle with Parmesan cheese before serving.

this works