Creamy Chicken Artichoke and Baby Bella Soup

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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


  • 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


  1. Set cooker to brown setting
  2. Add in oil and sliced mushrooms
  3. Season with salt and pepper
  4. After the mushrooms are brown, add in onions, carrots and celery
  5. Brown for about 4 minutes
  6. Remove pot contents into a bowl
  7. Put oil and butter in hot pan 
  8. Brown and season meat with salt and pepper
  9. Replace mushroom/veggies back into the pot
  10. Add chicken stock and thyme sprigs
  11. Place lid on pressure cooker once pressure is reached (about 10 minutes)
  12. After cooking is completed, release pressure and stir
  13. Add in cream and artichokes
  14. Season to taste
  15. Top with parmesan cheese and enjoy

For more recipes from Stacy, please visit

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