Cream Of Chicken And Artichoke Soup

• 2 cups chicken broth
• 2 cups water
• 1/2 lemon
• 2 teaspoons vegetable oil, or as needed
• 1 red bell pepper, diced
• 1 cup diced tomatoes (optional)
• 1 (14 ounce) can artichoke hearts, drained and chopped
• 1 russet potato, diced
• 1 small carrot, diced
• 1 celery stalk, diced
• 2 green onions, chopped
• 1/4 cup chopped mushrooms
• 1 clove garlic, minced
• 1 cup heavy whipping cream
• 1/2 cup white cooking wine
• 2 fully cooked chicken breasts, cut into bite-size pieces
• 1 pinch ground black pepper

1. Heat chicken broth and water in a stockpot over medium-high heat. Squeeze lemon juice in and stir. Cook for 5 minutes.
2. Heat oil in a grill pan over medium-high heat. Add red bell pepper; grill until somewhat soft, 3 to 5 minutes. Transfer red bell pepper to the stockpot; add tomatoes, artichokes, potato, carrot, celery, green onions, mushrooms, and garlic. Increase heat to high. Bring to a boil; cook until vegetables are soft, about 15 minutes. Stir in cream and wine.
3. Fill blender halfway with the vegetable-broth mixture. Cover and hold lid down with a potholder; pulse a few times before leaving on to puree. Pour into a separate pot. Repeat with remaining vegetable-broth mixture.
4. Pour all the pureed mixture back into the original stockpot; add chicken and black pepper. Heat over medium heat. Bring to a simmer and cook until heated through, about 5 minutes.

chicken broth, water, lemon, vegetable oil, red bell pepper, tomatoes, hearts, russet potato, carrot, celery stalk, green onions, mushrooms, clove garlic, heavy whipping cream, white cooking wine, fully cooked chicken breasts, ground black pepper

Taken from www.allrecipes.com/recipe/261159/cream-of-chicken-and-artichoke-soup/ (may not work)