2 tablespoons olive oil
1 teaspoon garlic powder
2 tablespoons Italian-style seasoning
1 teaspoon dried basil
1 teaspoon dry chill flakes
1 teaspoon dried oregano
1 teaspoon salt
1/4 teaspoon dried basil
1 teaspoon dried thyme
1 teaspoon dried marjoram
5 tablespoons chopped onion
6 cloves garlic, minced
1 1/2 ounces cooked chicken, chopped
1 (16 ounce) can tomato soup
1 (8 ounce) can tomato paste
3 tablespoons all-purpose flour
2 tablespoon beef bouillon granules
2 tablespoons dried parsley
2 teaspoons Italian seasoning
1 (15 ounce) can artichoke hearts, drained
Heat olive oil in a medium saucepan over medium heat. Sprinkle with garlic powder, Italian-style seasoning, basil, oregano, salt, basil, thyme and marjoram. Stir together, bring to a slow boil; reduce heat to low. Add onion and garlic to mixture, and to a slow boil. Stir in chicken, tomatoes, tomato paste, flour, bouillon, parsley and artichoke hearts. Reduce heat to low, reduce heat to medium-low. Simmer uncovered for 10 minutes.
Add artichoke hearts and still simmer uncovered for 5 minutes. Add water in a slow simmering fashion. Simmer uncovered for 5 minutes, stirring occasionally.
I lost this recipe long ago and have been looking for it ever since...you can make this so flavorful and fixmeso famfellas as well. Definetely a keeper!!!
Very fatty and mouth-watering soup, but great flavor! My husband loved it!
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