Cream of Spinach, Artichoke, and Chicken Soup
  • 2 tablespoons butter
  • 2 tablespoons olive oil
  • 1 medium onion, chopped (1 cup)
  • ¾ cup chopped celery
  • 1 package (8 ounces) mushrooms, rough chopped
  • ½ teaspoon kosher salt
  • ½ teaspoon black pepper
  • 4 cloves garlic, minced (2 teaspoons)
  • 2 cans (15 ounces) Artichoke Hearts, drained and chopped
  • ½ cup dry white wine
  • ¼ cup flour
  • 6 cups Chicken Broth
  • ½ teaspoon dried tarragon
  • ½ teaspoon dried thyme
  • 2 cups Heavy Cream
  • 5 ounces fresh Baby Spinach, washed and chopped
  • 1 pound Chicken Breasts, cooked and shredded
  • 1 cup grated Parmesan Cheese
  • Salt and Pepper to taste
  1. In a Dutch Oven or large heavy pot melt butter and heat olive oil over medium heat. Add onion, celery, mushrooms, salt and pepper. Sauté for 8-10 minutes until vegetables are soft. Add the chopped artichokes and garlic and sauté for a couple of minutes. Add the wine to deglaze the pan, be sure to scrape anything from the bottom of the pot. Add the flour and continue cooking for 2 minutes. Slowly add the Chicken Broth a little at a time. Add the tarragon and thyme and bring to a boil. Reduce the heat to a simmer. Add the heavy cream a little at a time maintaining a simmer. Simmer for 15-20 minutes until thickened. Stir in the Spinach and the chicken, continue simmering for 5 minutes. Remove from heat and stir in Parmesan Cheese. Salt and Pepper to taste.
Recipe by Sunflower Supper Club at