Smoky Grilled Chicken and Artichoke Soup

Ingredients 0/15

Step 1

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

Step 2

Heat up your grill to medium-high and give the grates a light brush of oil. Season the chicken breasts with salt and pepper, then grill them for around 6 minutes per side, until they’re cooked through. Set them 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 reserved mushroom liquid, then turn the heat down to medium-low and let it simmer gently for about 15 minutes.

Step 4

While that’s going, warm some olive oil in a large skillet over medium heat. Toss in the garlic and onion and cook until the onion is soft and translucent, roughly 5 minutes. Stir in the chopped mushrooms, artichokes, pepper, parsley, lemon juice, and white wine. Bring this mixture to a boil, then reduce the heat and let it simmer for 10 minutes before adding it to the pot with the broth.

Step 5

Slice the grilled chicken into strips and stir it into the simmering soup. When you’re ready to serve, sprinkle some Parmesan on top for a tasty finish.