- 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
- 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.
- Preheat an outdoor grill for medium-high heat and lightly oil grate.
- 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.
- 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.
- 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.
- Slice the grilled chicken breasts into strips and stir into the simmering soup. Sprinkle with Parmesan cheese before serving.
04/26/2018
recipepes.com
Grilled Chicken and Artichoke Soup, recipe
PT15M
PT1H
5
455 calories
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