Grilled Chicken and Artichoke Soup

Recipe Collection: Dinner

Grilled Chicken and Artichoke Soup is a comforting American dish perfect for chilly days. This non-vegetarian recipe features tender grilled chicken, earthy porcini mushrooms, and tangy artichokes, creating a rich flavor profile that warms the soul. Ideal for serving with crusty garlic bread, this soup is versatile enough for lunch or dinner.

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Overview

This zesty soup is perfect for a cold, blustery day. Using rotisserie chicken instead of chicken breasts can simplify the process. Serve it hot with fresh garlic bread for a comforting meal.

Diet Type

Non-Vegetarian

Allergies

Dairy

Cuisine

American

Serving Size: 8

Cooking Time: 90 minutes

Ingredients

• 1 Ounce (oz) dried porcini mushrooms
• 1 Cup boiling water
• 1 Pound (lb) skinless, boneless chicken breast halves
• 1 Pinch salt, seasoned
• 1 Pinch pepper, seasoned
• 6 Cups chicken broth
• 0.5 Cup sun-dried tomatoes, minced
• 2 Tablespoons (tbsp) tomato paste
• 0.33 Cup olive oil
• 2 Cloves garlic, minced
• 1 Red onion, minced
• 2 13.75 Ounces (oz) cans artichoke bottoms, drained
• 0.25 Teaspoon (tsp) black pepper, ground
• 0.5 Cup fresh parsley, minced
• 2 Tablespoons (tbsp) fresh lemon juice
• 0.5 Cup dry white wine
• 0.5 Cup Parmesan cheese, grated

Steps

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 the 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 for 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.

Enjoy your homemade Grilled Chicken and Artichoke Soup!