• 8servings
  • 40minutes
  • 263calories

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Nutrition Info . . .

NutrientsProteins, Lipids, Cellulose
VitaminsA, B2, B3, B9, B12, C, P
MineralsCopper, Natrium, Chromium, Silicon, Calcium, Magnesium, Sulfur, Phosphorus, Cobalt, Molybdenum

Ingredients Jump to Instructions ↓

  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. 1/2 cup sun-dried tomatoes (not packed in oil), snipped into small pieces

  7. 2 tablespoons tomato paste

  8. 1/3 cup olive oil

  9. 2 cloves cloves garlic, minced

  10. 1 red onion, minced

  11. 2 (13 3/4 ounce) cans artichoke bottoms, drained and chopped

  12. 1/4 teaspoon black pepper

  13. 1/2 cup chopped fresh parsley

  14. 2 tablespoons fresh lemon juice

  15. 1/2 cup dry white wine

  16. 1/2 cup grated Parmesan cheese, or to taste

Instructions Jump to Ingredients ↑

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

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


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