Cream of Chicken and Artichoke Soup

Prep Time: 1 Hour
Yields: 10–12 Servings

Many people are not aware that artichokes are grown in Louisiana. However, the vegetable is abundant in the state and has been used as an ingredient in Cajun and Creole dishes for many decades.


  • 1 whole young fryer
  • 8 (canned) artichoke bottoms, sliced and uncooked
  • 3½ quarts cold water
  • 1 cup butter
  • 1 cup diced onions
  • 1 cup diced celery
  • ½ cup diced red bell peppers
  • ¼ cup minced garlic
  • 1 cup flour
  • 3 quarts reserved chicken stock (see below)
  • 1 pint heavy whipping cream
  • 1 cup sliced green onions
  • 1 cup chopped parsley
  • 1 tbsp thyme
  • 1 tbsp basil
  • salt and white pepper to taste
  • Louisiana hot sauce to taste

In a 2-gallon stockpot, place fryer and water. If desired, add 1 quartered onion, 1 split head of garlic and 1 stalk of celery. Bring to a rolling boil and cook until chicken is tender and falling off bones. Remove chicken and strain stock through a fine chinois or cheesecloth. Reserve 3 quarts stock. (Discard any vegetables used.) Bone chicken and set aside. In same pot, melt butter over medium-high heat. Add onions, celery, bell peppers, garlic and artichokes. Sauté 5–10 minutes or until vegetables are wilted and artichokes are tender. Whisk in flour, stirring constantly until white roux is achieved. Slowly add reserved chicken stock, one ladle at a time, stirring constantly. Bring to a low boil, reduce to simmer and cook 30 minutes. Stir in chicken and cream. Return to simmer then add green onions, parsley, thyme and basil. Season with salt, white pepper and hot sauce.


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