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“This recipe uses 2 cups of cream, if you don't have that, you can substitute milk. It is great on one of these nasty, cold days. I got this recipe from”

Ingredients Nutrition


  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.

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