Grilled Chicken Parmesan Soup (Print)

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

# Components:

→ 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 and internal temperature reaches 165°F. Allow to rest, 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 soften, 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 grilled chicken into soup. Simmer for 5 additional 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.
07 - Ladle soup into bowls. Top each serving with remaining cheeses, fresh basil, and garlic croutons.

# Expert Advice:

01 -
  • Grilled chicken: gives you that smoky, restaurant-quality depth that makes the whole bowl feel more special than it has any right to be.
  • Melted cheese at the end: transforms simple broth into something velvety and indulgent without feeling heavy.
  • Ready in under an hour: you can have this on the table faster than you'd expect from something this satisfying.
02 -
  • Don't skip the resting step on the grilled chicken: those few minutes make it so much juicier, and you'll taste the difference in every bite.
  • Stir the cheese in right before serving: if it sits too long it'll get clumpy and separate, and you'll wonder what went wrong when actually nothing did.
03 -
  • Rotisserie chicken works beautifully if you're short on time: skip the grilling entirely and just shred store-bought rotisserie chicken to cut your prep in half.
  • Make it ahead and reheat gently: this soup actually tastes better the next day once the flavors have settled, just save the fresh basil and croutons for when you're about to eat it.
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