grilled chicken and artichoke soup

Ingredients

• Servings: 8
• 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
• 1/2 cup grated parmesan cheese, or to taste

Recipe

Preparation Time: 50 mins Cook Time: 40 mins Ready Time: 1 hr 30 mins


• 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 . 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.