Grilled Chicken Artichoke Soup

This comforting soup combines tender grilled chicken with savory artichokes for a hearty and flavorful meal. Perfect for cozy evenings, it’s easy to make and sure to warm you up from the inside out.

Start cooking ↓

TIME1 hr 30 min

SERVINGS4

RATING5.0 / 5

01 / WHAT YOU NEED

Ingredients

1 cup boiling water 1 pound skinless, boneless chicken breast halves salt and pepper to taste 6 cups chicken broth ½ cup sun-dried tomatoes (not packed in oil), snipped into small pieces 2 cloves cloves garlic, minced 1 red onion, minced 2 (13.75 ounce) cans artichoke bottoms, drained and chopped ¼ teaspoon black pepper ½ cup chopped fresh parsley 2 tablespoons fresh lemon juice ½ cup dry white wine ½ cup grated Parmesan cheese, or to taste

02 / HOW TO MAKE IT

Let's cook.

Step 1

Start by soaking the dried mushrooms in boiling water for about 20 minutes until they soften. Once they're ready, squeeze out any extra liquid, chop them up finely, and save the soaking water for later.

02

Step 2

Heat up your grill to medium-high and give the grates a quick brush with oil to keep things from sticking. Season the chicken breasts with salt and pepper, then grill them for about 6 minutes on each side until they’re cooked through. Set the chicken aside once done.

03

Step 3

In a large pot, bring the chicken broth to a boil. Add the sun-dried tomatoes, tomato paste, and the mushroom soaking water you saved earlier. Turn the heat down to medium-low and let it simmer gently for about 15 minutes.

04

Step 4

While the broth simmers, warm some olive oil in a skillet over medium heat. Cook the garlic and onion until the onion becomes soft and translucent, which should take around 5 minutes. Then add the chopped mushrooms, artichokes, pepper, parsley, lemon juice, and white wine. Bring this mixture to a boil, then lower the heat and let it simmer for 10 minutes before stirring it into the pot with the broth.

05

Step 5

Slice the grilled chicken into strips and toss them into the soup. Give everything a good stir and sprinkle some Parmesan cheese on top just before serving. Enjoy!

03 / EXTRA DETAILS

Good to know.

Cook's tip

- Grill the chicken until nicely charred for extra smoky flavor.
- Use fresh or high-quality canned artichokes for the best texture.
- Simmer the soup gently to allow flavors to blend without overcooking the chicken.

Why you’ll love it

This soup combines smoky grilled chicken with tender artichokes for a unique, comforting flavor. It’s hearty yet light, making it perfect for any season. The mix of fresh ingredients and simple spices creates a satisfying meal that feels homemade and special.

Serving ideas

Serve warm with crusty bread or a side salad for a complete meal. A sprinkle of fresh parsley or grated Parmesan on top adds a nice touch. This soup also pairs well with a light white wine or iced tea.

Storage & leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove to keep the chicken tender. You can freeze the soup for up to 2 months; thaw overnight in the fridge before reheating.