For a richer flavor, use homemade chicken stock instead of store-bought broth. If you don't have a grill, you can pan-sear the chicken breasts in a skillet over medium-high heat. Adjust the amount of Parmesan cheese according to your preference. A squeeze of fresh lemon juice at the end brightens the flavors of the soup. Serve with crusty bread for dipping into the flavorful broth.
Grilled Chicken and Artichoke Soup
-
PREP TIME50 mins
-
COOK TIME40 mins
-
TOTAL TIME1 hrs 30 mins
-
SERVING8 People
-
VIEWS20
Earthy porcini mushrooms meet bright artichokes and grilled chicken in this surprisingly light and flavorful soup. A squeeze of lemon and a splash of white wine elevate the broth, making it a comforting yet sophisticated choice for any occasion.
Ingridients
Adjust Servings
Nutrition
-
Carbohydrate18 g
-
Cholesterol37 mg
-
Fiber5 g
-
Protein19 g
-
Saturated Fat3 g
-
Sodium806 mg
-
Sugar3 g
-
Fat12 g
-
Unsaturated Fat0 g
Follow The Directions
01
StepRehydrate the Mushrooms: Place the dried porcini mushrooms in the boiling water and let them steep until softened, approximately 20 minutes. Once softened, remove the mushrooms, squeeze out the excess water (reserve the flavorful water), and finely chop them. Set aside both the chopped mushrooms and the mushroom-infused water. (Time: 20 minutes)
02
StepPrepare the Grill: Preheat an outdoor grill to medium-high heat and lightly oil the grates to prevent sticking.
03
StepGrill the Chicken: Season the chicken breasts generously with salt and pepper. Grill the chicken until cooked through, about 6 minutes per side, or until the internal temperature reaches 165°F (74°C). Remove from the grill and set aside to cool slightly. (Time: 12 minutes)
04
StepBuild the Broth Base: In a large pot, bring the chicken broth to a boil over high heat. Stir in the sun-dried tomatoes, tomato paste, and the reserved mushroom liquid. Reduce the heat to medium-low and let the broth simmer gently for 15 minutes to allow the flavors to meld. (Time: 15 minutes)
05
StepSauté Aromatics and Artichokes: While the broth simmers, heat the olive oil in a large skillet over medium heat. Add the minced garlic and red onion and cook until softened and translucent, about 5 minutes. Stir in the chopped mushrooms, artichoke bottoms, black pepper, and fresh parsley. Deglaze the pan with the dry white wine, bringing it to a boil to cook off the alcohol, then reduce the heat and simmer for 10 minutes, allowing the flavors to meld. Add this mixture to the simmering chicken broth. (Time: 15 minutes)
06
StepCombine and Finish: Slice the grilled chicken breasts into thin strips and stir them into the simmering soup. Heat through. (Time: 5 minutes)
07
StepServe: Ladle the soup into bowls and sprinkle generously with grated Parmesan cheese. Serve immediately.
YOU MAY ALSO LIKE
RECIPE REVIEWS
LEAVE A REVIEW
Please Rate
LATEST RECIPES
-
1 -
2 -
3 -
4 -
5
Joaquin Kemmer
Jun 22, 2025I used rotisserie chicken to save time, and it was still delicious!
Bette Wunsch
Jun 21, 2025This has become a staple in my house for cold weather!
Timmy Douglas
May 25, 2025I added a pinch of red pepper flakes for a little kick, and it was perfect!
Geovanny Willms
May 19, 2025This soup is amazing! The grilled chicken adds such a nice smoky flavor.
Dexter Bayer
May 18, 2025I never thought of grilling the chicken for soup before, but it was genius!
Tanner Cronin
May 13, 2025The mushroom broth is a game changer! So much flavor.
Kallie Flatley
May 4, 2025My family loved this soup, even my picky eaters!
Violet Miller
May 4, 2025The artichokes make this soup so unique and flavorful.