Chicken and Artichoke Soup

    (4)
    1 hour 30 min

    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.


    4 people made this

    Ingredients
    Serves: 8 

    • 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

    Method
    Prep:50min  ›  Cook:40min  ›  Ready in:1hr30min 

    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-flavoured water.
    2. Preheat an outdoor barbecue for medium-high heat and lightly oil cooking grate.
    3. 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.
    4. 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.
    5. 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.
    6. 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.

    BBQ tips

    Check out our BBQ how-to guides and videos for easy tips on how to BBQ to perfection!

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    Reviews & ratings
    Average global rating:
    (4)

    Reviews in English (3)

    by
    12

    Don't let my initial 4 star (WAIT.. it is a 5 star but, 4 star as a result of my OWN lack of ingredients.... rating detour you from trying an exceptional recipe. I followed directions EXCEPT I used marinate artichokes! Guess what, VERY GOOD but not perfect as I imagine the recipe should and could have been. I used 26 ounces of drained, marinated, artichoke hearts and the result was very good. It would have been FANTASTIC if I had compensated for the marinated artichokes by eliminating the white wine and lemon juice due to the marinade! This is a great recipe; just make sure you follow the directions and, as the first reviewer suggested, you may want to reduce the artichokes by half but, if you LOVE THOSE ARTICHOKES... go for it! Thank you for a great recipe!  -  30 Jun 2008  (Review from Allrecipes US | Canada)

    by
    6

    I liked the flavours and consistency of the soup but would consider adding only one can of artichoke hearts next time and maybe a potato or two instead of the second can. I found the soup too salty as well, even though I used reduced-sodium chicken broth. I would consider making my own broth next time, but the recipe already requires a lot of prep time.  -  28 Apr 2008  (Review from Allrecipes US | Canada)

    by
    0

    I did not care for this recipe. I like to make a point of following each recipe exactly the first time, and this was no exception. Since it did not specify marinated, I bought simple canned artichoke hearts. In Step 5, there is absolutely no way all these solid ingredients with so little liquid will produce something that will boil. It turned out as a big, dry glob I could sauté for a bit, and then add to the broth. The final product was one unsatisfying meal.  -  28 Mar 2013  (Review from Allrecipes US | Canada)

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