Grilled Chicken Artichoke Soup

Ingredients

• 1 cup boiling water
• 1 pound skinless, boneless chicken breast halves
• salt and pepper to taste
• 6 cups chicken broth
• ½ cup sun-dried tomatoes (not packed in oil), snipped into small pieces
• 2 cloves cloves garlic, minced
• 1 red onion, minced
• 2 (13.75 ounce) cans artichoke bottoms, drained and chopped
• ¼ teaspoon black pepper
• ½ cup chopped fresh parsley
• 2 tablespoons fresh lemon juice
• ½ cup dry white wine
• ½ cup grated Parmesan cheese, or to taste

Step 1

Soak the dried mushrooms in boiling water for about 20 minutes until they soften. Once they're ready, squeeze out any extra liquid, chop them up finely, and save the soaking water for later.

Step 2

Heat up your grill to medium-high and give the grates a quick brush with oil to keep things from sticking. Season the chicken breasts with salt and pepper, then grill them for about 6 minutes on each side until they’re cooked through. Set the chicken aside once done.

Step 3

In a large pot, bring the chicken broth to a boil. Add the sun-dried tomatoes, tomato paste, and the mushroom soaking water you saved earlier. Turn the heat down to medium-low and let it simmer gently for about 15 minutes.

Step 4

While the broth simmers, warm some olive oil in a skillet over medium heat. Cook the garlic and onion until the onion becomes soft and translucent, which should take around 5 minutes. Then add the chopped mushrooms, artichokes, pepper, parsley, lemon juice, and white wine. Bring this mixture to a boil, then lower the heat and let it simmer for 10 minutes before stirring it into the pot with the broth.

Step 5

Slice the grilled chicken into strips and toss them into the soup. Give everything a good stir and sprinkle some Parmesan cheese on top just before serving. Enjoy!