Grilled Chicken Parmesan Soup (Printable)

Hearty Italian 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 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

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 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 fully cooked with internal temperature reaching 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 soften, 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 grilled chicken pieces. Simmer for an additional 5 minutes to allow flavors to meld. Adjust seasoning with salt and pepper as needed.
06 - Just before serving, stir in half of the Parmesan and mozzarella cheese until fully melted and incorporated.
07 - Ladle soup into bowls. Top each serving with remaining cheeses, fresh basil, and garlic croutons.

# Expert Tips:

01 -
  • The grilled chicken adds a subtle smokiness that takes this soup from ordinary to restaurant-quality without any fussy techniques.
  • The melty cheese pulls away from your spoon in those long, satisfying strands that make everyone at the table pause in appreciation.
02 -
  • The first time I made this, I added all the cheese at once and missed out on that beautiful melty top layer that makes this soup so special.
  • Allowing the soup to rest for about 5 minutes after cooking lets the flavors deepen considerably, though its hard to wait when the aroma is so enticing.
03 -
  • When reheating leftovers, add a splash of fresh broth to loosen the texture, as the soup thickens considerably in the refrigerator overnight.
  • Finishing the soup with a tiny drizzle of your best olive oil just before serving adds a fruity richness that elevates the entire dish.
Go Back