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    You are in: Home / Community Forums / Recipe Requests - General / Cheesecake Factory Cream of Chicken/Artichoke Soup
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    Cheesecake Factory Cream of Chicken/Artichoke Soup

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    Sat May 17, 2008 11:36 pm
    Newbie "Fry Cook" Poster
    I am hoping anyone can help me out with the recipe for the Cheesecake Factory's Cream of Chicken and Artichoke Soup. I had it for the first time today and it was great and I'd love to make it much more often at home. I know it had roasted red pepper in it as well. Any help would be appreciated!! Thanks icon_biggrin.gif
    Mon May 19, 2008 6:48 am Groupie
    Not a Cheesecake Factory recipe but a place to start....

    Cream of Chicken and Artichoke Soup

    Hope this helps. Good luck!
    Chef #1432474
    Sun Apr 18, 2010 7:47 pm
    Newbie "Fry Cook" Poster
    I came here looking for this as well. It was the best soup I have ever tasted, my family agreed.
    Wed Aug 29, 2012 3:48 pm
    Newbie "Fry Cook" Poster
    Contact me if you wish. I had the wonderful opportunity of sharing lunch w/my son & his girlfriend at the Cheesecake Factory in Long Island, NY. The manager visited our table as I asked for the ingredients of the Cream of Chicken/Artichoke Soup. It was out of this world. Since I'm a soup maker among other dishes he listed the ingredients.

    Haven't made it yet......but if anyone wants these ingredients....just write me. icon_biggrin.gif
    Wed Aug 29, 2012 3:51 pm
    Newbie "Fry Cook" Poster
    Ingredients for Cream of Chicken/Artichoke Soup.....

    Chicken or Base
    Chicken Broth
    Butter & flour (Roux)
    Roasted Red Pepper
    Garlic & Shallots
    Heavy Cream
    Pepper & Salt to taste
    pinky kookie
    Wed Aug 29, 2012 4:08 pm Groupie

    This is an old post but I found this recipe that seems to be very similar to the recipe requested by the Original Poster:


    4 medium fresh artichokes
    Juice of 1 lemon
    2 cups water
    2 cups chicken broth
    1/2 cup dry white wine
    1 medium russet potato, diced
    1 small carrot, diced
    1 small onion, diced
    1 celery stalk, diced
    2 cloves garlic, minced
    2 bay leaves
    1/2 teaspoon dried oregano
    1/2 pound (about 2 cups) cooked chicken, torn into bite-sized pieces
    1 cup heavy cream
    4 Tablespoons grated fresh Parmesan or Romano cheese
    Kosher salt and freshly ground black pepper to taste
    Croutons for garnish, optional icon_smile.gif

    Place artichokes in a steamer tray in a large stockpot with the water. Squeeze the lemon juice over the top of the artichokes. Cover and steam until tender, 30 to 45 minutes, depending on size. Remove artichokes, reserving the liquid, and let cool until you can handle them.
    Scrape the flesh from the bottom of each artichoke leaf into a stockpot. Add the reserved cooking liquid. Discard the fuzzy choke from the bottoms of the artichokes and chop the hearts. Add to the stockpot along with the chicken broth, wine, potatoes, carrots, onion, celery, garlic, bay leaves, and oregano.
    Boil the soup, uncovered, about 15 minutes, until vegetables are tender. Remove and discard bay leaves.
    Puree vegetables, with their liquid in a blender. Return artichoke puree to the stockpot. Stir in chicken, cream, and Parmesan cheese. Bring back to a low simmer, stirring constantly until heated.
    Serve creamy artichoke chicken soup with croutons sprinkled on top.
    pinky kookie
    Wed Aug 29, 2012 4:22 pm Groupie

    And here is this other similar recipe with a butter and flour roux:

    By Yvonne Allen
    Makes about 2 qts.
    2 C Cooked chicken
    1 14 oz. can artichoke hearts, quartered
    1/2 C butter
    1/2 C flour
    1/2 C chopped onions
    1/2 C chopped celery
    1/4 C chopped green bell pepper
    1/8 C minced garlic
    1 1/2 Qt warm chicken broth
    8 oz. heavy cream
    1/2 C sliced green onions
    1/2 C chopped parsley
    1/2 T thyme
    1/2 T basil
    salt and pepper to taste

    1. Melt butter of medium-high heat. Add onions, celery, peppers and garlic. Saute 5-10 minutes or until vegetables are tender.
    2. Whisk in flour, stirring constantly until a white roux is achieved.
    3. Slowly add chicken stock, stirring constantly. Bring to a low boil, reduce to simmer and cook 30 minutes.
    4. Add green onions, parsley, thyme, basil and artichoke hearts. Using immersion blender, puree the soup until smooth. Stir in chicken and cream.
    5. Return to simmer then season with salt and white pepper.
    Source: Yvonne Allen
    Wed Aug 29, 2012 5:16 pm
    Newbie "Fry Cook" Poster
    Thank you so much for this recipe. Much appreciated! icon_biggrin.gif
    Wed Aug 29, 2012 5:17 pm
    Newbie "Fry Cook" Poster
    Thank you as well for the Cream of Chicken/Artichoke recipe. Will try yours as well and let you know. icon_razz.gif
    pinky kookie
    Wed Aug 29, 2012 5:28 pm Groupie

    U R welcome fran_p_dougherty, and thanks for your response.
    Glad you liked these recipes posted and hope you try them and enjoy, too.

    And if you want to make public the recipe you have, go ahead and post it here in, ok?.
    Thu Aug 30, 2012 11:17 am
    Newbie "Fry Cook" Poster
    Pinky....will do as soon as I make the soup. Thanks for responding.
    pinky kookie
    Thu Aug 30, 2012 1:33 pm Groupie

    All right, Fran. Then we hope to see your good tried and true recipe posted in here, ok?. Thanks and good luck. icon_biggrin.gif icon_wink.gif
    Fri Nov 30, 2012 10:03 am
    Newbie "Fry Cook" Poster
    I hope it's not to late. Can you please email me the ingredients for the Cream of chicken artichoke soup recipe. Thanks. Email address is Thanks so much.
    Sun Dec 09, 2012 2:03 pm
    Newbie "Fry Cook" Poster
    please send recipe. thanks
    Sun Dec 09, 2012 2:05 pm
    Newbie "Fry Cook" Poster
    Please send recipe for cheesecak factory cream of chicken/artichoke soup
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