Tuscan Chicken and Artichoke Soup

  • 1 oz. dried porcini mushrooms, rehydrated and chopped
  • 2 boxes frozen artichokes, thawed, drained and quartered
  • 3 Tbsp fresh lemon juice
  • 2 Tbsp tomato paste
  • 2 1/2 cups chicken broth
  • 4 boneless, skinless chicken breastsp
  • 3 Tbsp olive oil
  • 1 medium red onion, minced
  • 3 cloves garlic, minced
  • Fresh ground pepper
  • 1 Tbsp plus 1 Tbsp flour
  • 1/2 cup white wine
  • Salt and pepper
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Rehydrate the mushrooms by soaking in boiling water. Reserve 1 cup liquid. Mix liquid with tomato paste. Set both aside. Rub artichokes with lemon juice.

Set aside. In medium skillet, cook chicken breasts in the broth. Set aside, still in the broth. In a large saucepan, heat oil. Add mushrooms, onion, garlic and sauté for 5 minutes.

Remove chicken from stock and cut on the diagonal into thin, long slices. Add stock and tomato paste/mushroom liquid mixture to saucepan and bring to simmer. Stir the flour into the white wine and stir into saucepan. Simmer for 10 minutes. Add the chicken. Season with salt and pepper. Heat through.

Servings: 4 to 6
Submitted by: Recipe Group Member