As the weather gets colder, having a warm bowl of delicious soup for dinner sounds better and better. Stacy Springer, Einstein’s Kitchen executive chef and owner, has just the soup to warm and fill us up. Her recipe includes a pressure cooker and feeds up to 4-6 servings.
Creamy Chicken Artichoke and Baby Bella Soup
Ingredients:
- 2 large chicken breasts, cubed
- 12 oz of baby portabella mushrooms, sliced
- 1 small onion, diced
- 2 tbsp of olive oil
- 1 cup of celery, sliced
- 1 cup of carrots, sliced
- 1 quart of chicken stock or broth
- 10 oz of artichoke hearts, bite size
- 2 tbsp of butter
- 1 cup of heavy cream
- 2 sprigs of thyme
- 2 oz of Italian dressing
- Salt and pepper to taste
Stacy’s topping suggestions:
- Avocado
- Basil
- Parmesan cheese
Directions:
- Set cooker to brown setting
- Add in oil and sliced mushrooms
- Season with salt and pepper
- After the mushrooms are brown, add in onions, carrots and celery
- Brown for about 4 minutes
- Remove pot contents into a bowl
- Put oil and butter in hot pan
- Brown and season meat with salt and pepper
- Replace mushroom/veggies back into the pot
- Add chicken stock and thyme sprigs
- Place lid on pressure cooker once pressure is reached (about 10 minutes)
- After cooking is completed, release pressure and stir
- Add in cream and artichokes
- Season to taste
- Top with parmesan cheese and enjoy
For more recipes from Stacy, please visit ekbites.com.
