Grilled Chicken Parmesan Soup (Printable version)

Comforting Italian-style soup with grilled chicken, tomatoes, and melted Parmesan cheese

# Needed ingredients:

→ 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 can (28 ounces) 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 Touches

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

# How to make it:

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

# Expert advice:

01 -
  • It captures the soul of a classic Chicken Parmesan without the heavy breading or messy frying cleanup.
  • The charred flavor from the grilled chicken adds a smoky depth that regular boiled chicken just cannot provide.
02 -
  • If you add the cheese too quickly while the soup is at a rolling boil it might clump instead of melting smoothly.
  • Letting the grilled chicken rest for five minutes before slicing keeps the meat tender and prevents it from becoming dry in the broth.
03 -
  • Searing the vegetables until they are just starting to brown adds a hidden layer of caramelized sweetness to the soup.
  • Toast your croutons in a bit of garlic butter right before serving for the ultimate crunch factor.
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