Grilled Chicken and Artichoke Soup |
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Prep Time: 50 Minutes Cook Time: 40 Minutes |
Ready In: 90 Minutes Servings: 8 |
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This zesty soup is perfect for a cold, blustery day. Use rotisserie chicken instead of chicken breasts to make things simpler if you like. Serve this hot with some fresh garlic bread for the perfect meal. 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 |
Directions:
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.
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