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Grilled Chicken and Artichoke Soup

"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."

Rating: This weblink has been rated 2 times with an average star rating of 3.5 Read Reviews (2)

Rate/Review | 147 people have saved this

What to Drink?

Wine Sauvignon Blanc
Prep Time:
50 Min
Cook Time:
40 Min
Ready In:
1 Hr 30 Min

Servings  (Help)

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Original Recipe Yield 8 servings
 

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.

Nutritional Information open nutritional information

Amount Per Serving  Calories: 254 | Total Fat: 11.1g | Cholesterol: 37mg

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The reviewer gave this recipe 4 stars. This recipe averages a 0 star rating.
Reviewed on Jun. 30, 2008 by JIM F. Supporting Member (Click to learn more about Supporting Membership)
Don't let my initial 4 star (WAIT.. it is a 5 star but, 4 star as a result of my OWN lack of... MORE
The reviewer gave this recipe 3 stars. This recipe averages a 0 star rating.
Reviewed on Apr. 28, 2008 by fit_girl_9 
I liked the flavours and consistency of the soup but would consider adding only one can of... MORE

 
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