Grilled Chicken Parmesan Soup (Printable)

Italian-inspired soup with grilled chicken, tomatoes, herbs, and melted Parmesan for ultimate comfort.

# Ingredient List:

→ 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 (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, optional
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 Steps:

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 chicken 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 often, 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. 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 until melted
07 - Ladle soup into bowls. Top each with remaining cheeses, fresh basil, and a handful of garlic croutons

# Expert Hints:

01 -
  • It tastes like you spent hours in the kitchen when you actually spent less than an hour total.
  • The grilled chicken gives it a depth that regular boiled chicken could never achieve.
  • Melted mozzarella and Parmesan make every spoonful feel like a treat, not just dinner.
  • You can have it on the table before most people finish deciding what to eat.
02 -
  • Don't skip the resting time for the grilled chicken or it'll lose all those beautiful juices right into the pot instead of staying tender on your fork.
  • Add the cheese just before serving instead of earlier, because if you let it sit in hot soup too long it gets stringy and weird instead of silky.
03 -
  • Let your grilled chicken rest for at least three minutes before cutting it so it stays juicy instead of drying out the moment you slice it.
  • Taste your soup constantly while it's simmering because the flavors deepen and you might find you need less seasoning than you think.
Go Back