Grilled Chicken Parmesan Soup (Printable)

A comforting Italian-inspired soup with grilled chicken, tomatoes, and melted Parmesan cheese.

# What You 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 oz) 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

# How To Make It:

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 olive oil over medium heat. Add onion, garlic, carrot, and celery. Cook, stirring frequently, until vegetables are softened, about 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 serving with remaining cheeses, fresh basil, and a handful of garlic croutons.

# Expert Suggestions:

01 -
  • It tastes like you spent hours in the kitchen, but you're actually done in under an hour.
  • The grilled chicken adds a depth that makes people ask for your secret, and the melted cheeses create this luscious finish without any cream.
02 -
  • If you add the cheese while the soup is boiling, it'll become grainy and separate instead of melting into a silky sauce, so always add it off heat or at the very end over low heat.
  • Grilling the chicken first is the game changer because you get this smoky depth that you absolutely cannot replicate by poaching it in the broth, and it takes only 15 minutes of your total time.
03 -
  • Let your grilled chicken rest for 3 to 5 minutes after cooking so the juices redistribute and the meat stays tender instead of drying out when you cut into it.
  • Shred your cheese fresh if you can instead of using pre-shredded because it melts infinitely better and doesn't have those anti-caking agents that prevent smooth melting.
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