Savor a Delectable Chicken and Artichoke Soup Recipe

Step 1

Begin by placing the dried mushrooms in a pot of boiling water and allowing them to soften for around 20 minutes. After they have softened, gently squeeze out any excess water from the mushrooms and finely chop them. Remember to save the flavorful mushroom-infused water for later use.

Step 2

Next, prepare your outdoor grill by preheating it to medium-high heat and greasing the grate lightly.

Step 3

Season the chicken breasts with salt and pepper before grilling them until they are no longer pink in the middle, which should take about 6 minutes per side. Once they are cooked through, set them aside to rest.

Step 4

In a large pot, pour in the chicken broth and bring it to a boil over high heat. Add in the sun-dried tomatoes, tomato paste, and the reserved mushroom liquid. Lower the heat to medium-low and let it simmer for 15 minutes.

Step 5

Meanwhile, in a large skillet, heat up the olive oil over medium heat. Add in the garlic and onion, cooking them until the onion becomes soft and translucent, usually about 5 minutes. Mix in the chopped mushrooms, artichokes, pepper, parsley, lemon juice, and white wine. Bring everything to a boil over high heat, then reduce the heat and let it simmer for 10 minutes before adding it to the pot of simmering chicken broth.

Step 6

Cut the grilled chicken breasts into strips and add them to the soup. Just before serving, sprinkle some Parmesan cheese on top for an extra burst of flavor.