Ingredients
8
8 servings
- •2 cups chicken broth
- •2 cups water
- •½ lemon
- •2 teaspoons vegetable oil, or as needed
- •1 red bell pepper, diced
- •1 cup diced tomatoes (Optional)
- •1 (14 ounce) can artichoke hearts, drained and chopped
- •1 russet potato, diced
- •1 small carrot, diced
- •1 celery stalk, diced
- •2 green onions, chopped
- •¼ cup chopped mushrooms
- •1 clove garlic, minced
- •1 cup heavy whipping cream
- •½ cup white cooking wine
- •2 fully cooked chicken breasts, cut into bite-size pieces
- •1 pinch ground black pepper
Instructions
- Heat chicken broth and water in a stockpot over medium-high heat. Squeeze lemon juice in and stir. Cook for 5 minutes.
- Heat oil in a grill pan over medium-high heat. Add red bell pepper; grill until somewhat soft, 3 to 5 minutes. Transfer red bell pepper to the stockpot; add tomatoes, artichokes, potato, carrot, celery, green onions, mushrooms, and garlic. Increase heat to high. Bring to a boil; cook until vegetables are soft, about 15 minutes. Stir in cream and wine.
- Fill blender halfway with the vegetable-broth mixture. Cover and hold lid down with a potholder; pulse a few times before leaving on to puree. Pour into a separate pot. Repeat with remaining vegetable-broth mixture.
- Pour all the pureed mixture back into the original stockpot; add chicken and black pepper. Heat over medium heat. Bring to a simmer and cook until heated through, about 5 minutes.
Nutritional Facts
Per 8 servings
- Calories: 285
- Carbohydrate: 13g
- Fat: 17g
- Fiber: 3g
- Protein: 18g
- Sugar: 3g
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