Cream of Chicken and Artichoke Soup

Ingredients

• 1/4 cup butter
• 2 cloves garlic, minced
• 2 cups chicken broth
• 1/4 cup all-purpose flour
• 1 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1/2 teaspoon dried thyme
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 cups cooked, shredded chicken
• 1 (14-ounce) can artichoke hearts, drained and coarsely chopped

Directions

1. In a large saucepan, melt butter over medium heat. Add garlic and sauté for 1 minute.
2. Stir in chicken broth and bring to a boil. Reduce heat and simmer for 10 minutes.
3. In a small bowl, whisk together flour and cream until smooth. Slowly add to the saucepan and stir until thickened.
4. Stir in Parmesan cheese, thyme, salt, and pepper. Add chicken and artichokes and cook for an additional 5 minutes.
5. Serve warm.

Interesting Facts

• This soup is a great way to use up leftover chicken.
• Artichokes are a good source of fiber and potassium.
• This soup is easy to customize with different herbs and spices.