4 from 1 vote
Creamy Chicken Soup with Artichokes and Mushrooms
Prep Time
10 mins
Cook Time
25 mins
Total Time
35 mins

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

Course: Soup
Cuisine: American
Keyword: soup
Servings: 6 sevings
Calories: 248 kcal
Author: Kellie
  • 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
  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*
Fat 13g20%
Saturated Fat 4g25%
Cholesterol 42mg14%
Sodium 318mg14%
Potassium 516mg15%
Carbohydrates 18g6%
Fiber 3g13%
Sugar 4g4%
Protein 14g28%
Vitamin A 4130IU83%
Vitamin C 20.7mg25%
Calcium 89mg9%
Iron 1.5mg8%
* Percent Daily Values are based on a 2000 calorie diet.