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Steak and Cheese Soup III Recipe


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.


Kresty Smeth writes:

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I made this for Easter, and it was very popular. Love that it's on the lighter side too!
LVLHoHoHoHoHo writes:

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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!!!
lifschitz writes:

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Very fatty and mouth-watering soup, but great flavor! My husband loved it!