How to Make the Cheesecake Factory Cream of Chicken Soup

soupstud.com

Emily Abry Barre

4 tbsp butter

1 medium white onion, chopped (may substitute with any onion you have on hand)

1 large red pepper, chopped

1 garlic clove, chopped

2 large celery stalks, chopped

1 tbsp fresh thyme leaves (may substitute 1 tsp dried)

2 cups raw chicken, chopped

8 oz mushroom caps (white or cremini are good)

½ cup of dry, white wine

4 cups of chicken broth or stock (may substitute bouillon - follow package instructions)

2 cups potatoes, chopped (Yukon or red are best, but may use any)

2 cups milk (2% or whole milk - the higher the fat content, the richer the broth will be)

¼ cup of all-purpose flour

14 oz jar or can of artichoke hearts in water, coarsely chopped

1 cup of grated parmesan cheese

Salt and pepper to taste

Directions at soupstud.com

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