Recipes Soups, Stews and Chili Recipes Soup Recipes Chicken Soup Recipes Grilled Chicken and Artichoke Soup 4.0 (6) 4 Reviews 2 Photos This zesty soup is perfect for a cold, blustery day. Use rotisserie chicken instead of chicken breasts to make things simpler if you like. Serve this hot with some fresh garlic bread for the perfect meal. Submitted by ruthietoothie9 Published on July 10, 2019 Save Rate Print Share Close Add Photo Prep Time: 50 mins Cook Time: 40 mins Total Time: 1 hr 30 mins Servings: 8 Yield: 8 servings Jump to Nutrition Facts Cook Mode (Keep screen awake) Ingredients 1 ounce dried porcini mushrooms 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 tablespoons tomato paste ⅓ cup olive oil 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 Directions Place the dried mushrooms into the boiling water and set aside until softened, about 20 minutes. Once softened, squeeze excess water from mushrooms and finely chop. Reserve the mushroom-flavored water. Preheat an outdoor grill for medium-high heat and lightly oil grate. Season chicken breasts with salt and pepper. Grill chicken breasts until no longer pink in the center, about 6 minutes per side. Once cooked, set aside. Pour chicken broth into a large pot, and bring to a boil over high heat. Stir in sun-dried tomatoes, tomato paste, and reserved mushroom liquid. Reduce heat to medium-low, and simmer for 15 minutes. Meanwhile, heat the olive oil in a large skillet over medium heat. Stir in garlic and onion, and cook until the onion has softened and turned translucent, about 5 minutes. Stir in the chopped mushrooms, artichokes, pepper, parsley, lemon juice, and white wine. Bring to a boil over high heat, then reduce heat and simmer 10 minutes; add to the simmering chicken broth. Slice the grilled chicken breasts into strips and stir into the simmering soup. Sprinkle with Parmesan cheese before serving. I Made It Print Nutrition Facts (per serving) 263 Calories 12g Fat 18g Carbs 19g Protein Show Full Nutrition Label Hide Full Nutrition Label Nutrition Facts Servings Per Recipe 8 Calories 263 % Daily Value * Total Fat 12g 16% Saturated Fat 3g 13% Cholesterol 37mg 12% Sodium 806mg 35% Total Carbohydrate 18g 6% Dietary Fiber 5g 18% Total Sugars 3g Protein 19g 39% Vitamin C 23mg 25% Calcium 80mg 6% Iron 2mg 11% Potassium 321mg 7% * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs. ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data. (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.