Grilled Chicken and Artichoke Soup

Grilled Chicken and Artichoke Soup

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ruthietoothie9 0

"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."
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1 h 30 m servings 263 cals
Serving size has been adjusted!

Original recipe yields 8 servings



  • Calories:
  • 263 kcal
  • 13%
  • Fat:
  • 12.1 g
  • 19%
  • Carbs:
  • 17.6g
  • 6%
  • Protein:
  • 19.3 g
  • 39%
  • Cholesterol:
  • 37 mg
  • 12%
  • Sodium:
  • 806 mg
  • 32%

Based on a 2,000 calorie diet

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Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.


  • Prep

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  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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Don't let my initial 4 star (WAIT.. it is a 5 star but, 4 star as a result of my OWN lack of ingredients.... rating detour you from trying an exceptional recipe. I followed directions EXCEPT I ...

I liked the flavours and consistency of the soup but would consider adding only one can of artichoke hearts next time and maybe a potato or two instead of the second can. I found the soup too sa...

I did not care for this recipe. I like to make a point of following each recipe exactly the first time, and this was no exception. Since it did not specify marinated, I bought simple canned arti...

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