Thursday, November 17, 2011

Chicken Artichoke Brie Soup

I do not know about your neck of the woods but here the weather goes from hot chocolate and soup weather to margarita and barbecue weather in one day. 

Today it is soup weather and I made this different but delicious soup while I try to get into the mode of Thanksgiving. As much as I like the holiday and the friends and family, I am now starting to feel like its Christmas! I want to get party started; the tree, the baking, the music (OK, already did that), the gifts, the festivities.

This soup really needs to be called spinach, artichoke, chicken vegetable soup. There are so many delicious ingredients in here and surprisingly it all works. I will tell you that the Brie being a very mild cheese does not make a big impact on the soup, I think it is there to make the soup rich and creamy. No matter is is delicious.

Chicken Brie Artichoke Soup
Recipe adapted from the Taste of Home

1/4 cup butter
1 cup chopped carrots(2 carrots)
1cup celery(2 stalks)
1 cup chopped onion(1 large)
2 garlic cloves, minced
2 14 oz cans of chicken broth
1/2 tsp ground white pepper
1/4 tsp salt
2 cups of half and half or whole milk
1/4 cup all purpose flour
11/2 cups of cooks chopped chicken or turkey
1 cup whipping cream
1 8 oz package of frozen chopped spinach, thawed, well drained!
1 8 oz  pack of frozen artichokes
1 41/2 oz Brie or Camembert cheese rind removed, cut into chinks


1. In large saucepan, melt butter, add carrots, celery, onion, and garlic. Cook and stir until tender. Add broth, salt and pepper. Bring to boil, reduce heat. Simmer, uncovered, for 15 minutes.

2. In a large screw-top jar combine half and half and flour. Cover and shake well until smooth, stir into soup. Cook and stir soup until thickened and bubbly.

3. Stir in chicken, whipping cream, artichokes, spinach, and Brie. Cook and stir over medium heat about 5 minutes more until soup is heated through and cheese is melted. Do not let the soup scorch. Serve topped with croutons if you like.

This recipe is adapted from Midwest Living. I changed a few things, added more artichokes and more spinach than called for. As stated, you can add turkey leftovers from Thanksgiving of chicken, or neither.

The soup is yummy and filling. I serve it as a main course with crusty bread or yeast rolls hot from the oven.

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  1. I absolutely LOVE
    finding new soup
    recipes, as they are
    one of our family
    staples during the
    looong Minnesota
    winter! Can't wait
    to try this; it's chock
    full of so many lovely

    xx Suzanne

  2. That looks so delicious. It is summer here so I will have to remember to revisit this post when winter arrives! Please have a big bowl for me!

    I'm so glad you will be joining in with my Christmas Link up! Thanks for stopping by and for your sweet message.

    Best wishes,

  3. Elizabeth Dear!!

    I am so sorry I have not responded to your birthday message, this has been such a hectic week. In a good way, though!
    THANK YOU so much for your lovely birthday wishes, you are so kind to remember!
    I hope all is well and wonderful with you:)

    I have been out of blogworld this week, but I am so happy to be back..and I am loving this soup recipe,yum!
    Since I love brie so much, I would also add a few pieces right on top before serving.
    Thank you for sharing this recipe!
    I, too, am SO READY for the Christmas fun:)))

    Many hugs,
    - Irina

  4. I'm so glad I popped over from Foodie Friday. I love collecting new soup recipes. Here in upstate New York, we eat lots of soup in the winter! I will probably try this with some leftover turkey from Thanksgiving. Thanks for sharing!

  5. Hello, Elizabeth! Just wanted to let you know that I used your recipe for a monthly cooking challenge in which I participate - The Crazy Cooking Challenge. It went live today ... so come on by and check out the link/reference to you! Thanks soooo much for sharing this amazingly delicious soup.
    Tracey @ The Kitchen is My Playground


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