Cream Of Chicken And Artichoke Soup

In the NutriGuide test kitchen, Chief Culinary Specialist Stewart Lucas refined this classic Cream Of Chicken And Artichoke Soup to celebrate vibrant, wholesome ingredients. By prioritizing aromatic layering and precise thermal control, this recipe achieves remarkable culinary depth while preserving natural micronutrients and wholesome texture.

At NutriGuide, our mission is to ensure that home cooking is both accessible and culinary-grade. When executing Cream Of Chicken And Artichoke Soup, focus on fresh aromatics, dry surface contact for proper searing, and allowing the food to rest before serving.

• Prep Time: 1 Hour
• Yields: 10–12 Servings
• Comment:
• Many people are not aware that artichokes are grown in Louisiana.
• However, the vegetable is abundant in the state and has been used
• as an ingredient in Cajun and Creole dishes for many decades.
• Ingredients:
• ● 1 whole young fryer
• ● 8 (canned) artichoke bottoms, sliced and uncooked
• ● 3½ quarts cold water
• ● 1 cup butter
• ● 1 cup diced onions
• ● 1 cup diced celery
• ● ½ cup diced red bell peppers
• ● ¼ cup minced garlic
• ● 1 cup flour
• ● 3 quarts reserved chicken stock (see below)
• ● 1 pint heavy whipping cream
• ● 1 cup sliced green onions
• ● 1 cup chopped parsley
• ● 1 tbsp thyme
• ● 1 tbsp basil
• ● salt and white pepper to taste
• ● Louisiana hot sauce to taste

Chef's Sourcing & Quality Tips:

• Produce & Aromatics: Always use fresh whole aromatics and seasonal herbs rather than dehydrated powders when possible.
• Cooking Oils: Utilize cold-pressed oils with appropriate smoke points such as extra virgin olive oil or avocado oil.
• Salt & Seasoning: Season from a modest height above the pan to ensure an even, uniform crystalline dispersion.

Follow these sequential steps with careful attention to sensory cues and cooking temperatures:

Step 1: Technique & Execution

Method: In a 2-gallon stockpot, place fryer and water

Step 2: Technique & Execution

If desired, add 1 quartered onion, 1 split head of garlic and 1 stalk of celery

Step 3: Technique & Execution

Bring to a rolling boil and cook until chicken is tender and falling off bones

Step 4: Technique & Execution

Remove chicken and strain stock through a fine chinois or cheesecloth

Step 5: Technique & Execution

Reserve 3 quarts stock. (Discard any vegetables used.) Bone chicken and set aside

Step 6: Technique & Execution

In same pot, melt butter over medium- high heat