This is adapted from an oyster artichoke soup served at Crescent City Grill in Hattiesburg, Ms. Cindy Abel Pack makes this but she substitutes chicken for the oysters. I have made a few more changes from the original to make it less expensive, healthier, and easier to make (for example, I use cream of chicken soup and one cup of cream instead of the 5 cups of heavy cream it originally calls for).
1 stick of butter
1/4 cup each of onion, bell pepper, and celery chopped
1/2 teaspoon thyme
1 bay leaf
3 cloves of garlic minced
1/4 cup flour
2 cans of cream of chicken soup
5 cups of water
4 cubes of chicken bouillon cubes
3-4 chicken breasts cut into cubes
1 pint of heavy cream
1 can of artichoke hearts in water cut into quarters
Saute first five lines of ingredients until soft. Add flour slowly stirring constantly. Do not brown the roux but cook it for 2 minutes. Add 5 cups of water, cream of chicken soup and bouillion cubes and stir until smooth. Bring to slow boil. Add chicken breasts. Let chicken cook until done. Bring heat to medium low and add artichoke hearts with juice and cream.
It will have a velvety consistency and be the hit of gathering where it is served.