Grilled Chicken Parmesan Soup (Printable Version)

A hearty bowl combining grilled chicken, tomatoes, and melted cheeses in a rich Italian-inspired broth.

# 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

# How To Make:

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 internal temperature reaches 165°F. Rest for 5 minutes, 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 are softened, approximately 5 minutes.
04 - Add crushed tomatoes, chicken broth, dried basil, and red pepper flakes to pot. Bring to boil, then reduce heat and simmer for 10 minutes.
05 - Stir grilled chicken into soup. Simmer for additional 5 minutes to meld flavors. Adjust seasoning with salt and pepper as needed.
06 - Stir in half of the Parmesan and mozzarella cheese until melted and combined.
07 - Ladle soup into serving bowls. Top each portion with remaining cheeses, fresh basil, and garlic croutons.

# Cooking Tips:

01 -
  • It tastes like you spent hours in the kitchen, but you're done in under 45 minutes.
  • The grilled chicken gives it a depth that regular boiled chicken never could, and the melted cheese creates this creamy finish without cream.
  • Everyone always asks for the recipe, and you'll feel smug knowing how simple it really is.
02 -
  • Don't skip the resting time on the grilled chicken; it's the difference between juicy, tender pieces and disappointing shreds that taste dry.
  • Shred your own cheese from a block instead of using pre-shredded if you want it to melt smoothly without getting grainy or clumpy.
  • Add the fresh basil and croutons right as you serve, not before; heat wilts the basil and sogginess ruins those crispy bread cubes.
03 -
  • Use a block of Parmesan and shred it yourself with a box grater; pre-shredded cheese has anti-caking agents that prevent smooth melting and create a grainy texture.
  • Let the grilled chicken rest for a couple minutes before cutting it; this keeps it juicy and tender instead of letting all the moisture run out onto your cutting board.
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