Keeping up with the Jones': Happy St. Patricks

Chicken Mushroom Artichoke Soup

2 whole chicken breast, 2 cans Artichoke hearts (not marinated) Set aside the juice, 2 large Portabella mushrooms, 1 small onion, 2 Cups Chicken Stock, 2 Cups Cream, Salt and Pepper, 1/2 Teaspoon Baking Soda, 4 Tablespoons butter, Grill Chicken and chop into cubes. In a stock pot add butter, chopped onion and chopped mushrooms. Suttee until onions is cooked. Add juice from the artichokes and chicken stock. Add 1/2 teaspoon baking soda. Add cream. Add chicken. Season with salt and pepper to taste. Add chopped up artichoke hearts. Simmer for at least a half hour. I enjoy making up recipes. This is a soup I tasted at one of our favorite resturants. I tried to figure out what was in it and I think its pretty close. So, this is not my original idea but I did make up this recipe.

Keeping up with the Jones'

Monday, February 2, 2009

Happy St. Patricks

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