Chicken Choke Soup(Chicken Artichoke)

• 1 lb. butter
• 1 small Spanish onion
• 1/2 lb. carrots, diced
• 2 celery sticks, diced
• 3/4 c. white mushrooms, sliced
• 1/2 c. flour
• 1 can chicken stock
• 2 small cans artichoke hearts with juice
• 1/2 gal. water
• 2 lb. cooked, boneless, skinless chicken breasts, diced into 1/2-inch squares
• 1/2 qt. heavy cream
• 1 Tbsp. white pepper
• 1 Tbsp. garlic powder

1. Saute together the first 5 ingredients until vegetables begin to sweat, then add flour.
2. Stir to make roux.
3. Add chicken stock, artichoke hearts with juice, water, chicken squares, cream, pepper and garlic powder.
4. Increase heat and cook for 30 minutes, then reduce heat and simmer for 15 minutes.
5. Pull from heat and let set 15 minutes before serving.
6. Garnish with a dollop of sour cream.

butter, onion, carrots, celery, white mushrooms, flour, chicken stock, water, chicken breasts, heavy cream, white pepper, garlic powder

Taken from www.cookbooks.com/Recipe-Details.aspx?id=759465 (may not work)