2T. Sysco Imeperial Chicken Base
2qt. 36% Heavy Whipping Cream
10oz. Cream Cheese
1 lb. chopped Spinach, Frozen
2oz. Red & Yellow Bell peppers; cut Bruniose
1 small can Artichoke Hearts (approx 4-6 hearts); quartered
1 lb. Shredded Chicken ( white and dark meat)
1 tsp. Roasted Garlic; granulated
Salt & Pepper to taste

Thaw spinach then saute in a little Olive oil till heated through then drain with a fine mesh strainer.  Place heavy cream, cream cheese, soup base and seasonings in stock pot and place on Medium heat whisk vigoursly to break up cream cheese then cook till cream cheese is semi-smooth. ( you can use a burr blender to ensure a smooth consistency) then add spinach, artichoke hearts, Bell peppers and chicken and cook together for approx. 30 min.

I ususally thicken slighlty with a slurry if needed.   ( Slurry = corn starch & water)  Hint: soup has to be at a slow boil to add slurry to ensure proper thickness!!!!

Recipe courtesy of Denny Brunning, Executive Chef, Hillview Country Club, Franklin, Ind.