Reduced Fat Cream Of Artichoke, Chicken And Mushroom Soup

Total Time: 1 hr 5 mins Preparation Time: 15 mins Cook Time: 50 mins

Ingredients

• Servings: 6
• 2 (14 ounce) cans artichoke hearts
• 4 cups rotisserie-cooked chicken, diced meat
• 8 ounces fresh mushrooms, sliced
• 1 bunch green onion
• 3 tablespoons olive oil
• 4 tablespoons flour
• 2 cups fat-free half-and-half or 2 cups milk
• 2 cups fat free chicken broth
• 1/2 teaspoon salt
• 1 minced garlic clove
• 1/2 cup wine
• black pepper, to taste
• 1 pinch nutmeg

Recipe

• 1 1. drain artichoke hearts and chop into small pieces, set aside.
• 2 2. finely chop green onions, including tops.
• 3 3. heat olive oil in frying pan.
• 4 4. saute onions, garlic and mushrooms 5-10 minute.
• 5 5. stir in flour, cook slowly 3 min, stirring constantly. add chicken and cook until fully warmed/browning.
• 6 6. meanwhile, in large pot, bring half and half (or milk), wine and broth to just before rolling boil.
• 7 7. add chicken mixture to liquid in pot. heat slowly on medium 5 min until starts to thicken; reduce heat to low, add artichoke hearts, pepper, salt and nutmeg. simmer 15 minute.
• 8 8. remove from heat and cool 15 min to thicken.
• 9 9. serve with garlic bread and enjoy!