Grilled Chicken and Artichoke Soup

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
• 0.5 cups sun-dried tomatoes , not packed in oil
• 2 tablespoons tomato paste
• 0.33 cups olive oil
• 2 cloves cloves garlic , minced
• 1 red onion , minced
• 2 cans artichoke bottoms , 13.75 ounce
• 0.25 teaspoons black pepper
• 0.5 cups chopped fresh parsley
• 2 tablespoons fresh lemon juice
• 0.5 cups dry white wine
• 0.5 cups grated Parmesan cheese , or to taste

Instructions

1. 1

   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

   Preheat an outdoor grill for medium-high heat and lightly oil grate.

3. 3

   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

   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

   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

   Slice the grilled chicken breasts into strips and stir into the simmering soup. Sprinkle with Parmesan cheese before serving.