Creamy Chicken Soup with Artichokes and Mushrooms

Rich and hearty, Creamy Chicken Soup with Artichokes and Mushrooms is a wonderful one pot meal for a cold winter day.  Packed with veggies and lean protein, this creamy soup is still light on calories making it a healthy, tasty way to warm your soul.

Creamy Chicken Soup with Artichokes and Mushrooms | TheSuburbanSoapbox.com

One of my favorite ways to find inspiration for recipes is to go out to eat.  I love perusing the menus and taking my time to be sure I pick just the right thing.  Sometimes….this can take a really long time and my dining companions start to get the “hangries” (anger caused by hunger).  Then, I start to stress out because I have to pick an item or two under pressure and it may or may not end in disaster.  Like I pick the wrong thing and then want what the person across the table has.  And then I have to reach across the table to eat my whole meal…..risking my life as I pick off the other person’s plate, eating their entire French Dip Burger.

Creamy Chicken Soup with Artichokes and Mushrooms | TheSuburbanSoapbox.com

This has happened so many times in my life I lost count….and let me give you a word of warning, reaching over the table to pick off a work associates plate is never, ever acceptable. 🙂 But your spouse or lifelong best friend, they can just get over it.  As in this case, when my husband ordered his soup at the Cheesecake Factory and I, promptly, confiscated the bowl.  It was that amazing….creamy chicken soup with artichokes and peas.  It was fabulous…but a weekend special that they kept switching around and we would always miss it.  But we craved it like some people crave their morning cup of coffee and we kept going back again….and again….but always on the wrong stinking day!  AND THEN a Grand Luxe Cafe opened a few months ago and guess what???  THEY have a creamy chicken and MUSHROOM soup that’s just as amazing but they serve their’s every single day. And I order it every single time….my own bowl….and I share it without biting off anyone’s arm.  Because I’m nice like that.

Creamy Chicken Soup with Artichokes and Mushrooms | TheSuburbanSoapbox.com

So, I have had plenty of time to figure out how best to duplicate it…all while consuming boatloads of calories in the process.  I knew what I wanted to do, besides lightening it up…..I definitely wanted to combine the two soups into one glorious pot of Creamy Chicken Soup with Artichokes and Mushrooms.  An amazingly hearty, yet healthy, meal that is so good you’ll feel it in your bones. Each spoonful is filled with vegetables and chicken swimming in a luxurious bath of flavorful broth.

Creamy Chicken Soup with Artichokes and Mushrooms | TheSuburbanSoapbox.com

Creamy Chicken Soup with Artichokes and Mushrooms is really easy to make in about 30 minutes using leftover chicken or a rotisserie chicken.  I lightened it up a bit from my Cheesecake Factory and Grand Luxe Cafe inspirations but kept it creamy by thickening it with cornstarch and stirring in a little half and half at the end.  Similar to the technique I used in this tortilla soup and this super popular slow cooker soup.

I can guarantee you will love this Creamy Chicken Soup so much it will end up in your weekly rotation….it’s now in our’s and we will never, ever go out to eat again….well, maybe just this week. And just a reminder…don’t forget to subscribe to my YouTube Channel so you can enjoy a little entertainment while enjoying your amazing new soup recipe. 🙂

And if you’re looking for MORE easy chicken ideas you have to try these family favorites:

Creamy Chicken Soup with Artichokes and Mushrooms

Course: Soup
Cuisine: American
Keyword: soup
Prep Time: 10 minutes
Cook Time: 25 minutes
Total Time: 35 minutes
Servings: 6 sevings
Calories: 248 kcal
Author: Kellie

A Cheesecake Factory copycat, this Creamy Chicken Soup is loaded with veggies. Light on calories, huge on flavor!

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Ingredients

  • 1 tablespoon olive oil
  • 1 cup diced vidalia onion
  • 2 celery stalks chopped
  • 2 carrots chopped
  • 1 cup chopped button mushrooms
  • 3 garlic cloves minced
  • 1 teaspoon dried thyme (I use Spice Islands
  • 3 tablespoons cornstarch
  • 1 cup chopped frozen artichoke hearts thawed and drained
  • 1 cup frozen peas thawed
  • 1 1/2 cups chopped cooked chicken breast
  • 1 teaspoon onion powder
  • 4 cups low sodium chicken stock
  • 1 cup half and half
  • kosher salt and fresh ground pepper to taste
  • Chopped parsley

Instructions

  1. In a large pot or dutch oven, heat the oil over medium heat. Add the onions, celery and carrots. Cook until softened. Stir in the mushrooms. Cook until soft and most of the liquid has evaporated. Add the garlic and cook for 1 minute. Stir in the thyme and cornstarch, continuing to cook for another minute. Add the artichokes, peas and chicken to the pot. Cook for 1-2 minutes. Stir in the onion powder and chicken stock. Bring the soup to a boil and then turn the heat down to a simmer. Cook the soup until it begins to thicken, approximately 4-5 minutes. Stir in the half and half. Cook for another 2 minutes. Season with salt and pepper. Serve immediately sprinkled with parsley, if desired.
Nutrition Facts
Creamy Chicken Soup with Artichokes and Mushrooms
Amount Per Serving (1 g)
Calories 248 Calories from Fat 117
% Daily Value*
Total Fat 13g 20%
Saturated Fat 4g 20%
Cholesterol 42mg 14%
Sodium 318mg 13%
Potassium 516mg 15%
Total Carbohydrates 18g 6%
Dietary Fiber 3g 12%
Sugars 4g
Protein 14g 28%
Vitamin A 82.6%
Vitamin C 25.1%
Calcium 8.9%
Iron 8.3%
* Percent Daily Values are based on a 2000 calorie diet.

 

22 comments on “Creamy Chicken Soup with Artichokes and Mushrooms”

  1. So after not eating for 10 days in the hospital, my friend was visiting me and said she’d bring me whatever I wanted and I asked for SOUP! I just love this Kellie, it looks so comforting. All of my favorites in one bowl!

  2. You had me at Creamy chicken Artichoke and Mushroom soup… I love all of these ingredients.

  3. This is so perfect for cold winter nights. Great recipe

  4. This looks so delicious and perfect for cold nights! I love restaurant copycat recipes! Although I’ve never eaten the original on this one, I feel certain yours is way better 🙂

  5. I’m like you–I’m always looking at dishes and menus at restaurants thinking “how can I make that at home”??? I’ve come up with some of the most delicious and tried-and-true recipes doing that. This one looks like a winner for sure.

  6. I love mushrooms and artichokes! I’ve never had both in a soup before tho– how is that possible?!! I can’t wait to try this!!

  7. This soup looks so creamy and delicious. It has three of my favorite things listed as ingredients so I think I need to make this quick!

  8. What could I use instead of artichoke hearts.

  9. I made this last week and loved it. What a find! I am making it again right now but I have a package of snow crab ravioli that I want to get out of my freezer. I’m making the soup exactly, just subtracting the chicken and instead adding the (separately cooked) ravioli to the bowls. I’m so excited I’m almost drooling. Thank you!

  10. Made your delicious soup this weekend. I too have been a fan of the Cheeecake Factory’s version but discouraged that it is so infrequently offered there. This is an outstanding substitute and will be in my regular soup rotation.

  11. Could I make this in my instant pot? Thanks!

    • It’s already pretty quick to make so I’m not sure an instant pot would be necessary. That said, I don’t own an instant pot so I haven’t tried it to be sure.

  12. This was lovely! Easy to put together, delicious and comforting.

  13. How could I make this more like the grand lux recipe? I know theirs doesn’t have artichoke I don’t think so I was just curious. I have asked for the recipe from several waiters at the grand lux and I am pretty sure they keep it locked up! 

  14. I need to try this ASAP! I ate the grand lux soup and it was SO good. We have one in Chicago and I need to go get some again!! So delicious I could probably eat it everyday and not get sick of it haha. 

  15. All was well until the cornstarch :… completely dried out everything and burnt everything !!! Do not add.

    • I’m sorry you had trouble with the recipe. When you add the cornstarch it does absorb some of the moisture but if you keep stirring it should not burn. The cornstarch is necessary to help thicken the stock.

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