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!
