Cream Of Chicken And Artichoke Soup - cooking recipe

Ingredients

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

Preparation

Heat chicken broth and water in a stockpot over medium-high heat. Squeeze lemon juice in and stir. Cook for 5 minutes.
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.
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.
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.