Grilled Chicken Parmesan Soup (Print Version)

A hearty blend of grilled chicken, tomatoes, and melted Parmesan in a rich Italian-inspired broth.

# What You'll Need:

→ Soup Base

01 - 2 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon Italian seasoning
04 - 1 medium yellow onion, finely chopped
05 - 3 garlic cloves, minced
06 - 1 large carrot, diced
07 - 2 celery stalks, diced
08 - 1 (28 ounce) can crushed tomatoes
09 - 4 cups low-sodium chicken broth
10 - 1 teaspoon dried basil
11 - 1/2 teaspoon crushed red pepper flakes
12 - Salt and black pepper to taste

→ Finishing

13 - 1 cup shredded Parmesan cheese
14 - 1 cup shredded mozzarella cheese
15 - 1/2 cup fresh basil, chopped
16 - 1 cup garlic croutons or toasted bread cubes

# Directions:

01 - Preheat a grill pan or outdoor grill to medium-high heat.
02 - Brush chicken breasts with olive oil and sprinkle with Italian seasoning, salt, and pepper. Grill for 6-7 minutes per side until fully cooked and internal temperature reaches 165°F. Allow to rest, then dice or shred into bite-sized pieces.
03 - In a large pot, heat a splash of olive oil over medium heat. Add onion, garlic, carrot, and celery. Cook, stirring often, until vegetables are softened, approximately 5 minutes.
04 - Add crushed tomatoes, chicken broth, dried basil, and red pepper flakes. Bring to a boil, then reduce heat and simmer for 10 minutes.
05 - Stir in the grilled chicken and simmer for another 5 minutes to meld flavors. Adjust seasoning with salt and pepper as needed.
06 - Just before serving, stir in half of the Parmesan and mozzarella cheese until melted.
07 - Ladle soup into bowls. Top each with remaining cheeses, fresh basil, and a handful of garlic croutons.

# Expert Tips:

01 -
  • The smoky char from the grilled chicken adds a dimension that regular chicken soup can never achieve, making every spoonful taste like it came from a restaurant kitchen.
  • You can customize the thickness to your mood - leave it brothy on cold evenings or reduce it slightly for a heartier consistency when you need something more substantial.
02 -
  • The first time I made this, I stirred ALL the cheese in at once and lost the distinct textures that make this soup special - always reserve half for topping.
  • If your soup looks too thick after adding the cheese, resist adding more broth immediately; let it sit for two minutes as the proteins in the cheese will adjust and the consistency often corrects itself.
03 -
  • When reheating leftovers, add a tablespoon of water before microwaving to prevent the soup from becoming too thick, then top with fresh croutons for renewed texture.
  • For an incredible flavor boost, save Parmesan rinds in your freezer and toss one into the soup while it simmers - just remember to fish it out before serving.
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