Enjoy this irresistible Cheesecake Factory Cream Of Chicken And Artichoke Soup Recipe.
I’ll walk you through making this beloved restaurant dish in the convenience of your own home today.
Prepare yourself for a rich, savoury journey that will revolutionize the way you enjoy soup.
A delicious blend of tender artichokes, rich, velvety broth, and savoury chicken make up this luscious, comforting bowl of goodness.
The Cheesecake Factory’s Cream of Chicken and Artichoke Soup is a must-try if you’ve ever eaten there.
Many home cooks love this restaurant-inspired recipe because it offers savoury flavours and creamy richness.
In this post, I’ll go into detail on how to recreate this culinary masterpiece at home.
Cheesecake Factory Cream Of Chicken And Artichoke Soup Recipe
Recipe Overview
Prep Time: 20 Minutes
Cooking Time: 25 Minutes
Total Time: 45 minutes
Yield: 4 servings
Calories: Approximately 350 Kal
Equipment You’ll Need
- Large saucepan
- Wooden spoon
- Immersion blender (or regular blender)
- Cutting board
- Knife
- Measuring cups and spoons
Ingredients
- 2 tablespoons unsalted butter
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 1/4 cup all-purpose flour
- 4 cups chicken broth
- 1 cup cooked chicken, shredded
- 1 can (14 oz) artichoke hearts, drained and chopped
- 1 cup heavy cream
- Salt and pepper to taste
- 1/4 teaspoon dried thyme
- 1/4 teaspoon dried oregano
- 1/4 teaspoon dried basil
- 1/4 teaspoon dried parsley
Step-By-Step Instructions
Saute The Aromatics
Start by melting the unsalted butter in a large saucepan over medium heat.
Add the finely chopped onion and minced garlic, sauteing until they become fragrant and translucent.
This usually takes about 5 minutes.
Create the Roux:
Sprinkle the all-purpose flour over the sautéed onions and garlic. Stir continuously to create a roux—a thickening agent for our soup.
Cook the roux for another 2-3 minutes until it turns golden brown.
Build The Base
Gradually pour in the chicken broth while stirring to avoid lumps.
Continue stirring until the mixture thickens, usually in about 5 minutes.
Add The Good Stuff
Toss in the shredded chicken and chopped artichoke hearts. Allow the soup to simmer for an additional 10 minutes, letting the flavours meld together.
Creamy Goodness
Pour in the heavy cream gently to incorporate it into the soup. Season the mixture with salt, pepper, dried thyme, oregano, basil, and parsley.
Let it simmer for another 5-7 minutes until the soup reaches your desired consistency.
Blend If Desired
Use an immersion blender to blend the soup for an extra smooth texture.
If you don’t have one, transfer a portion of the soup to a regular blender, blend, and return it to the pot.
Serve and Enjoy
Ladle the creamy goodness into bowls, garnish with a sprinkle of fresh herbs if desired, and savour the homemade Cheesecake Factory experience.
Don’t forget to pair it with your favourite crusty bread or croutons for that extra touch!
Tips For Perfect Cooking
To achieve a perfect rendition of the Cheesecake Factory Cream of Chicken and Artichoke Soup, follow these key tips:
Saute aromatics gently to avoid browning, and gradually incorporate chicken broth into the roux for a lump-free consistency.
Add heavy cream slowly for seamless integration, season judiciously for balanced flavours, and use an immersion blender for a velvety texture.
And let the soup simmer patiently to allow the ingredients to harmonize.
These steps will ensure a flawless and delectable homemade version of this restaurant favourite.
Serving Suggestions
Elevate the Cheesecake Factory Cream of Chicken and Artichoke Soup with freshly baked crusty bread or croutons, garnished with fresh herbs like parsley or chives.
Opt for individual bread bowls for a cozy presentation. Complement the soup’s richness with a side salad featuring a light vinaigrette.
Complete the meal with a crisp white wine or refreshing iced tea for a well-rounded and satisfying dining experience.
Conclusion
Diving into the world of recreating the Cheesecake Factory Cream Of Chicken And Artichoke Soup Recipe has been a culinary adventure.
You can embrace the satisfaction of a homemade creation while relishing the warmth and richness of each spoonful when you craft this savoury masterpiece in the comfort of your own kitchen.
You’ve set out on a voyage that goes beyond the typical soup experience with the perfect harmony of flavours, a smooth texture, and astute serving recommendations.
So gather your ingredients, let your inner chef loose, and enjoy making a meal that would make a restaurant happy right in your own kitchen.
Savour the soup!
FAQS
Can I Use Frozen Artichokes Instead Of Fresh?
Yes, frozen artichokes are a convenient substitute. Thaw them before use for the best results.
How Can I Make This Soup Vegetarian?
Substitute chicken broth with vegetable broth and replace chicken with tofu or your favourite meat alternative.
Can I Freeze The Soup For Later?
Absolutely! Store the soup in an airtight container and freeze for up to three months.
What Other Herbs Can I Add For Extra Flavor?
Experiment with fresh thyme, rosemary, or a pinch of nutmeg to enhance the soup’s taste.
Can I Make This Recipe In A Slow Cooker?
Yes, adapt the steps for your slow cooker, and let it simmer for a few hours for a convenient meal.
Cheesecake Factory Cream Of Chicken And Artichoke Soup Recipe
Equipment
- Large saucepan
- Wooden spoon
- Immersion blender (or regular blender)
- Cutting board
- Knife
- Measuring cups and spoons
Ingredients
- 2 tablespoons unsalted butter
- 1 medium onion finely chopped
- 2 cloves garlic minced
- ¼ cup all-purpose flour
- 4 cups chicken broth
- 1 cup cooked chicken shredded
- 1 can 14 oz artichoke hearts, drained and chopped
- 1 cup heavy cream
- Salt and pepper to taste
- ¼ teaspoon dried thyme
- ¼ teaspoon dried oregano
- ¼ teaspoon dried basil
- ¼ teaspoon dried parsley
Instructions
- Saute The Aromatics: Start by melting the unsalted butter in a large saucepan over medium heat. Add the finely chopped onion and minced garlic, sauteing until they become fragrant and translucent. This usually takes about 5 minutes.
- Create the Roux: Sprinkle the all-purpose flour over the sautéed onions and garlic. Stir continuously to create a roux—a thickening agent for our soup. Cook the roux for another 2-3 minutes until it turns golden brown.
- Build The Base: Gradually pour in the chicken broth while stirring to avoid lumps. Continue stirring until the mixture thickens, usually in about 5 minutes.
- Add The Good Stuff: Toss in the shredded chicken and chopped artichoke hearts. Allow the soup to simmer for an additional 10 minutes, letting the flavours meld together.
- Creamy Goodness: Pour in the heavy cream gently to incorporate it into the soup. Season the mixture with salt, pepper, dried thyme, oregano, basil, and parsley. Let it simmer for another 5-7 minutes until the soup reaches your desired consistency.
- Blend If Desired: Use an immersion blender to blend the soup for an extra smooth texture. If you don’t have one, transfer a portion of the soup to a regular blender, blend, and return it to the pot.
- Serve and Enjoy: Ladle the creamy goodness into bowls, garnish with a sprinkle of fresh herbs if desired, and savour the homemade Cheesecake Factory experience. Don’t forget to pair it with your favourite crusty bread or croutons for that extra touch!
Notes
Tips For Perfect Cooking
To achieve a perfect rendition of the Cheesecake Factory Cream of Chicken and Artichoke Soup, follow these key tips: Saute aromatics gently to avoid browning, and gradually incorporate chicken broth into the roux for a lump-free consistency. Add heavy cream slowly for seamless integration, season judiciously for balanced flavours, and use an immersion blender for a velvety texture. And let the soup simmer patiently to allow the ingredients to harmonize. These steps will ensure a flawless and delectable homemade version of this restaurant favourite.
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