Grilled Chicken And Artichoke Soup Recipe

Name: Grilled Chicken And Artichoke Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 ounce dried porcini mushrooms; 1 cup boiling water; 1 pound skinless, boneless chicken breast halves; salt and pepper to taste; 6 cups chicken broth; 1/2 cup sun-dried tomatoes (not packed in oil), snipped into small pieces; 2 tablespoons tomato paste; 1/3 cup olive oil; 2 cloves cloves garlic, minced; 1 red onion, minced; 2 (13.75 ounce) cans artichoke bottoms, drained and chopped; 1/4 teaspoon black pepper; 1/2 cup chopped fresh parsley; 2 tablespoons fresh lemon juice; 1/2 cup dry white wine; 1/2 cup grated Parmesan cheese, or to taste

Servings: persons

1 ounce dried porcini mushrooms
1 cup boiling water
1 pound skinless, boneless chicken breast halves
salt and pepper to taste
6 cups chicken broth
1/2 cup sun-dried tomatoes (not packed in oil), snipped into small pieces
2 tablespoons tomato paste
1/3 cup olive oil
2 cloves cloves garlic, minced
1 red onion, minced
2 (13.75 ounce) cans artichoke bottoms, drained and chopped
1/4 teaspoon black pepper
1/2 cup chopped fresh parsley
2 tablespoons fresh lemon juice
1/2 cup dry white wine
1/2 cup grated Parmesan cheese, or to taste

1
Place the dried mushrooms into the boiling water and set aside until softened, about 20 minutes. Once softened, squeeze excess water from mushrooms and finely chop. Reserve the mushroom-flavored water.
2
Preheat an outdoor grill for medium-high heat and lightly oil grate.
3
Season chicken breasts with salt and pepper. Grill chicken breasts until no longer pink in the center, about 6 minutes per side. Once cooked, set aside.
4
Pour chicken broth into a large pot, and bring to a boil over high heat. Stir in sun-dried tomatoes, tomato paste, and reserved mushroom liquid. Reduce heat to medium-low, and simmer for 15 minutes.
5
Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in garlic and onion, and cook until the onion has softened and turned translucent, about 5 minutes. Stir in the chopped mushrooms, artichokes, pepper, parsley, lemon juice, and white wine. Bring to a boil over high heat, then reduce heat and simmer 10 minutes; add to the simmering chicken broth.
6
Slice the grilled chicken breasts into strips and stir into the simmering soup. Sprinkle with Parmesan cheese before serving.

1576

kcal

Calories

103

Fat

Carbs

153

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 16 ingredients. The key ingredients include: 1 ounce dried porcini mushrooms, 1 cup boiling water, 1 pound skinless, boneless chicken breast halves, salt and pepper to taste, and more.

Yes, Grilled Chicken And Artichoke Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Grilled Chicken And Artichoke Soup

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