Grilled Chicken Parmesan Soup (Printer Version)

Hearty Italian-American soup with grilled chicken, tomatoes, herbs, and melted Parmesan and mozzarella cheeses.

# What You'll Need:

→ For the Soup

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

→ For 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 the chicken breasts with olive oil and sprinkle 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 - In a large pot, heat a splash of olive oil 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 a boil, then reduce heat and simmer for 10 minutes.
05 - Stir in the grilled chicken and 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 completely melted.
07 - Ladle soup into individual bowls. Top each serving with remaining cheeses, fresh basil, and garlic croutons.

# Expert Advice:

01 -
  • The grilled chicken adds a subtle smokiness that makes store-bought soup taste like leftovers in comparison.
  • It comes together in under an hour but tastes like you've been simmering it all day.
  • Melting Parmesan and mozzarella directly into the hot broth creates this creamy richness without heavy cream.
02 -
  • Don't skip the resting period after grilling; it keeps the chicken juicy instead of tough and stringy in the warm soup.
  • Melt the cheese off the heat or over very low heat so it stays smooth and silky instead of becoming grainy and separated.
03 -
  • If your grill isn't available, a cast iron skillet with a little oil over medium-high heat creates almost the same effect and the kitchen stays cooler.
  • The trick to this soup tasting like it took all day is not rushing the initial sauté of vegetables; give them those full 5 minutes so their natural sugars caramelize slightly.
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