Grilled Chicken and Artichoke Soup

👨‍🍳 Instructions

1. 1

   {'id': 'step_0', 'step': 1, 'text': '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.'}

2. 2

   {'id': 'step_1', 'step': 2, 'text': 'Preheat an outdoor grill for medium-high heat and lightly oil grate.'}

3. 3

   {'id': 'step_2', 'step': 3, 'text': '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.'}

4. 4

   {'id': 'step_3', 'step': 4, 'text': '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.'}

5. 5

   {'id': 'step_4', 'step': 5, 'text': '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.'}

6. 6

   {'id': 'step_5', 'step': 6, 'text': 'Slice the grilled chicken breasts into strips and stir into the simmering soup. Sprinkle with Parmesan cheese before serving.'}

📊 Nutrition Facts

Per serving (8 servings total)