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Grilled Chicken and Artichoke Soup
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Prep Time:
50 minutes
Cook Time:
40 minutes
Total Time:
90 minutes
Cozy up with a flavorful, easy chicken soup using rotisserie chicken. Pair with warm garlic bread for a satisfying meal.
Ingredients:
  • 1 ounce dried porcini mushrooms
  • 1 cup boiling water
  • 1 pound skinless, boneless chicken breast halves
  • 6 cups chicken broth
  • 0.5 cup sun-dried tomatoes (not packed in oil), snipped into small pieces
  • 2 tablespoons tomato paste
  • 0.33333334326744 cup olive oil
  • 2 cloves cloves garlic, minced
  • 1 red onion, minced
  • 2 (13.75 ounce) cans artichoke bottoms, drained and chopped
  • 0.25 teaspoon black pepper
  • 0.5 cup chopped fresh parsley
  • 2 tablespoons fresh lemon juice
  • 0.5 cup dry white wine
  • 0.5 cup grated Parmesan cheese, or to taste
Instructions:
  • Add the dried mushrooms to the boiling water and let them soften for around 20 minutes. Once soft, press out any excess water from the mushrooms and finely chop them. Keep the mushroom-infused water for later use.
  • Prepare the outdoor grill by preheating it to medium-high heat and gently oiling the grate.
  • Season the chicken breasts generously with salt and pepper. Grill them until fully cooked and no longer pink in the center, around 6 minutes per side. Set aside once done.
  • In a large pot, bring chicken broth to a boil over high heat. Add sun-dried tomatoes, tomato paste, and reserved mushroom liquid. Reduce heat to medium-low and simmer for 15 minutes.
  • Heat olive oil in a large skillet over medium heat. Sauté garlic and onion until onion is soft, about 5 minutes. Add mushrooms, artichokes, pepper, parsley, lemon juice, and white wine. Bring to a boil, then simmer for 10 minutes. Transfer to the simmering chicken broth.
  • Slice the succulent grilled chicken breasts into strips and gently fold into the flavorful simmering soup. Just before serving, generously sprinkle with creamy Parmesan cheese for a finishing touch.

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