Reduced Fat Cream of Artichoke, Chicken and Mushroom Soup |
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Prep Time: 15 Minutes Cook Time: 50 Minutes |
Ready In: 65 Minutes Servings: 8 |
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This easy to make recipe uses lower fat options than the original combination of recipes I found online Ingredients:
2 (14 ounce) cans artichoke hearts |
4 cups rotisserie-cooked chicken, diced meat |
8 ounces fresh mushrooms, sliced |
1 bunch green onion |
3 tablespoons olive oil |
4 tablespoons flour |
2 cups fat-free half-and-half or 2 cups milk |
2 cups fat free chicken broth |
1/2 teaspoon salt |
1 minced garlic clove |
1/2 cup white wine |
black pepper, to taste |
1 pinch nutmeg |
Directions:
1. 1. Drain artichoke hearts and chop into small pieces, set aside.
2. 2. Finely chop green onions, including tops.
3. 3. Heat olive oil in frying pan.
4. 4. Saute onions, garlic and mushrooms 5-10 minute.
5. 5. Stir in flour, cook slowly 3 min, stirring constantly. Add chicken and cook until fully warmed/browning.
6. 6. Meanwhile, in large pot, bring half and half (or milk), wine and broth to just before rolling boil.
7. 7. Add chicken mixture to liquid in pot. Heat slowly on medium 5 min until starts to thicken; reduce heat to low, add artichoke hearts, pepper, salt and nutmeg. Simmer 15 minute.
8. 8. Remove from heat and cool 15 min to thicken.
9. 9. Serve with Garlic Bread and enjoy!
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