HAM ARTICHOKE SOUP

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Easy Ham Artichoke SoupHam artichoke soup is delicious.  You will like this soup even if you don’t like artichokes.  This is a creamed vegetable soup with ham added and the spices are what gives this soup such a wonderful taste. This soup keeps well for several days refrigerated.  You could double the recipe.   Serve this soup with grilled cheese, Texas toast, my sweet cornbread muffins or my buttery cheddar scones. 

Ham artichoke soup will become one of your favorite soups.  It makes a great weeknight meal or have it for lunch anytime.

2 (14.5 ounce) cans chicken broth

1 cup chopped green onions

1 cup chopped celery

1 cup chopped carrots

1 cup chopped, cooked ham

1 (4 ounce) can mushrooms, drained

1 (13.75 ounce) can artichoke hearts, drained and chopped

1/2 teaspoon ground oregano

1 teaspoon thyme

pinch cayenne

1/2 teaspoon black pepper

1 teaspoon salt

1 stick or 8 tablespoons or 1/2 cup butter, divided

3 tablespoons all-purpose flour

1 cup whipping cream

Combine chicken broth, onions, celery, carrots, ham, mushrooms, artichoke hearts, oregano, thyme, cayenne, pepper, salt and 4 tablespoons of the butter in a soup pot on top of the stove.  Bring to a boil, turn to simmer and cook about 15 minutes or until vegetables are tender.  In a skillet on top of the stove melt the other 4 tablespoons butter, add flour and whipping cream and make a roux like you where making gravy.  (Just stir together until it thickens while cooking on medium high).  Once thickened and while it is hot pour into the hot soup and use a whisk to mix into the soup.  Let soup continue to simmer on low for 15 more minutes.  Makes 6 to 8 servings.  Enjoy!

Easy Ham Artichoke Soup

Ham Artichoke Soup
Prep Time
15 mins
Cook Time
30 mins
Total Time
45 mins
 

This Ham Artichoke Soup is perfect on a cold day! Enjoy with cornbread and you are set!

Course: Soup
Cuisine: American, southern
Keyword: Artichoke Soup, Easy Soup Recipe, Ham Soup
Servings: 8 servings
Author: The Southern Lady Cooks
Ingredients
  • 2 14.5 ounce cans chicken broth
  • 1 cup chopped green onions
  • 1 cup chopped celery
  • 1 cup chopped carrots
  • 1 cup chopped cooked ham
  • 1 4 ounce can mushrooms, drained
  • 1 13.75 ounce can artichoke hearts, drained and chopped
  • 1/2 teaspoon ground oregano
  • 1 teaspoon thyme
  • pinch cayenne
  • 1/2 teaspoon black pepper
  • 1 teaspoon salt
  • 1 stick or 8 tablespoons or 1/2 cup butter divided
  • 3 tablespoons all-purpose flour
  • 1 cup whipping cream
Instructions
  1. Combine chicken broth, onions, celery, carrots, ham, mushrooms, artichoke hearts, oregano, thyme, cayenne, pepper, salt and 4 tablespoons of the butter in a soup pot on top of the stove.  Bring to a boil, turn to simmer and cook about 15 minutes or until vegetables are tender.
  2. In a skillet on top of the stove melt the other 4 tablespoons butter, add flour and whipping cream and make a roux like you where making gravy.  (Just stir together until it thickens while cooking on medium high).
  3. Once thickened and while it is hot pour into the hot soup and use a whisk to mix into the soup.  Let soup continue to simmer on low for 15 more minutes.

Don’t forget to pin ham artichoke soup. 

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