About this recipe:A deliciously hearty chicken soup. Chicken breasts are barbecued, then sliced and simmered in a chicken stock with porcini mushrooms, sun-dried tomatoes, artichokes, parsley and white wine. Serve with crusty bread.
25g dried porcini mushrooms
250ml boiling water
450g skinless, boneless chicken breast fillets
salt and pepper to taste
1.5 litres chicken stock
25g sun-dried tomatoes (not packed in oil), cut into small pieces
2 tablespoons tomato puree
75ml olive oil
2 cloves garlic, finely chopped
1 red onion, finely chopped
2 (400g) tins artichoke hearts, drained and chopped
1/4 teaspoon black pepper
30g fresh parsley, chopped
2 tablespoons fresh lemon juice
125ml dry white wine
40g Parmesan cheese, grated or to taste
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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-flavoured water.
Preheat an outdoor barbecue for medium-high heat and lightly oil cooking grate.
Season chicken breasts with salt and pepper. Barbecue chicken breasts until no longer pink in the centre, about 6 minutes per side. Once cooked, set aside.
Pour chicken stock into a large pot and bring to the boil over high heat. Stir in sun-dried tomatoes, tomato puree and reserved mushroom liquid. Reduce heat to medium-low and simmer for 15 minutes.
Meanwhile, heat the olive oil in a large frying pan 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 the boil over high heat, then reduce heat and simmer 10 minutes; add to the simmering chicken stock.
Slice the grilled chicken breasts into strips and stir into the simmering soup. Sprinkle with Parmesan cheese before serving.
Alternative cooking methods
You can also cook the chicken breasts under the grill.