3 tablespoons olive oil
2 cloves garlic, minced
1 (10 ounce) can artichoke hearts, drained
1 (10 ounce) can artichoke hearts with liquid
1 (14 ounce) can chicken broth
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh rosemary
1 1/4 cups dried tomatoes
1/4 cup salt
1/2 teaspoon dried basil
1 pound butter, softened
1 (10 ounce) can diced cooked chicken breast meat
Heat olive oil in a medium saucepan over medium heat. Stir in garlic and cook 5 minutes, stirring constantly. Stir in artichoke hearts and cook 2 minutes, stirring constantly. Stir in chicken broth and cook 3 minutes, stirring constantly.
Add basil, tomatoes, salt, basil, chicken, artichoke hearts, artichoke hearts, 1 can of chicken broth, parsley, rosemary, 1 can of tomato paste, 1 small onion, 1/2 (10 ounce) can cream of chicken soup base, 1 cup chopped fresh parsley
Bring to a boil. Reduce heat to medium-low; simmer, uncovered, 5 minutes. Stir in chicken, artichoke hearts, tomato paste, cream of chicken soup base, 1 cup chopped fresh parsley and salt and pepper to taste. Reduce heat to low; simmer, uncovered, 5 minutes. Stir in cream of chicken soup base, chicken, 1/4 cup chopped fresh parsley, water and canned tomato paste.