Directions:
- Saute carrots, celery, and onionin butter in a large stock pot for a couple minutes and add cut up chicken breast.
- 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.
- Add broth. Simmer about 10 minutes or until veggies are soft. While veggies and chicken are simmering, melt 1/2 cup butter and stir in the flour in a separate small saucepan and stir for about one minute. Set aside.
- 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.
- Drain artichoke hearts,.dice the hearts into fourths or smaller pieces as desired, add to soup, add salt and pepper to taste.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 499.36 Kcal (2091 kJ) | ||
| Calories from fat | 381.57 Kcal | ||
| % Daily Value* | |||
| Total Fat | 42.4g | 65% | |
|---|---|---|---|
| Cholesterol | 117.86mg | 39% | |
| Sodium | 1310.43mg | 55% | |
| Potassium | 431.51mg | 9% | |
| Total Carbs | 24.01g | 8% | |
| Sugars | 2.47g | 10% | |
| Dietary Fiber | 3.62g | 14% | |
| Protein | 4.73g | 9% | |
| Vitamin C | 21mg | 35% | |
| Vitamin A | 0.5mg | 16% | |
| Iron | 1.1mg | 6% | |
| Calcium | 119.2mg | 12% | |
| Amount Per 100 g | |||
| Calories | 123.43 Kcal (517 kJ) | ||
| Calories from fat | 94.31 Kcal | ||
| % Daily Value* | |||
| Total Fat | 10.48g | 65% | |
|---|---|---|---|
| Cholesterol | 29.13mg | 39% | |
| Sodium | 323.89mg | 55% | |
| Potassium | 106.65mg | 9% | |
| Total Carbs | 5.93g | 8% | |
| Sugars | 0.61g | 10% | |
| Dietary Fiber | 0.89g | 14% | |
| Protein | 1.17g | 9% | |
| Vitamin C | 5.2mg | 35% | |
| Vitamin A | 0.1mg | 16% | |
| Iron | 0.3mg | 6% | |
| Calcium | 29.5mg | 12% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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