Grilled Chicken and Artichoke Soup

This zesty soup is final for a cold, blustery day. Use rotisserie chicken on the other hand of chicken breasts to make things simpler if you like. promote this hot afterward some blithe garlic bread for the unqualified meal.

The ingredient of Grilled Chicken and Artichoke Soup

1. 1 ounce dried porcini mushrooms
2. 1 cup boiling water
3. 1 pound skinless, boneless chicken breast halves
4. salt and pepper to taste
5. 6 cups chicken broth
6. u00bd cup sun-dried tomatoes (not packed in oil), snipped into small pieces
7. 2 tablespoons tomato paste
8. u2153 cup olive oil
9. 2 cloves cloves garlic, minced
10. 1 red onion, minced
11. 2 (13.75 ounce) cans artichoke bottoms, drained and chopped
12. u00bc teaspoon black pepper
13. u00bd cup chopped open parsley
14. 2 tablespoons open lemon juice
15. u00bd cup dry white wine
16. u00bd cup grated Parmesan cheese, or to taste

The instruction how to make Grilled Chicken and Artichoke Soup

1. Place the dried mushrooms into the boiling water and set aside until softened, about 20 minutes. later than softened, squeeze excess water from mushrooms and finely chop. Reserve the mushroom-flavored water.
2. Preheat an outside uncovered grill for medium-high heat and lightly oil grate.
3. Season chicken breasts gone salt and pepper. Grill chicken breasts until no longer pink in the center, just about 6 minutes per side. in the manner of cooked, set aside.
4. Pour chicken broth into a large pot, and bring to a boil more than high heat. shake up in sun-dried tomatoes, tomato paste, and reserved mushroom liquid. edit heat to medium-low, and simmer for 15 minutes.
5. Meanwhile, heat the olive oil in a large skillet higher than medium heat. rouse in garlic and onion, and cook until the onion has softened and turned translucent, about 5 minutes. raise a fuss in the chopped mushrooms, artichokes, pepper, parsley, lemon juice, and white wine. Bring to a boil beyond high heat, after that edit heat and simmer 10 minutes; mount up to the simmering chicken broth.
6. Slice the grilled chicken breasts into strips and mix up into the simmering soup. Sprinkle past Parmesan cheese in the future serving.

Nutritions of Grilled Chicken and Artichoke Soup

calories: 262.7 calories
carbohydrateContent: 17.6 g
cholesterolContent: 36.7 mg
fatContent: 12.1 g
fiberContent: 5 g
proteinContent: 19.3 g
saturatedFatContent: 2.5 g
servingSize:
sodiumContent: 806.2 mg
sugarContent: 2.7 g
transFatContent:
unsaturatedFatContent: