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.
Preparation Time
50 mins
Cooking Time
40 mins
Total Time
1 hr 30 mins
Calories
263 Calories
Recipe Instructions
Step 1
Preheat an outdoor grill for medium-high heat and lightly oil grate.
Step 2
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.
Step 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.
Step 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.
Step 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.
Step 6
Slice the grilled chicken breasts into strips and stir into the simmering soup. Sprinkle with Parmesan cheese before serving.
Ingredients
2 tablespoons fresh lemon juice
1 cup boiling water
salt and pepper to taste
⅓ cup olive oil
½ cup chopped fresh parsley
1 ounce dried porcini mushrooms
1 pound skinless, boneless chicken breast halves
6 cups chicken broth
2 tablespoons tomato paste
½ cup dry white wine
1 red onion, minced
¼ teaspoon black pepper
2 cloves cloves garlic, minced
½ cup grated Parmesan cheese, or to taste
½ cup sun-dried tomatoes (not packed in oil), snipped into small pieces
2 (13.75 ounce) cans artichoke bottoms, drained and chopped
