Grilled Chicken Parmesan Soup (Printable)

Hearty 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. Brush chicken breasts with olive oil and season with Italian seasoning, salt, and pepper.
02 - Grill chicken for 6 to 7 minutes per side until fully cooked and internal temperature reaches 165°F. Allow to rest for 2 minutes, then dice or shred into bite-sized pieces.
03 - In a large pot, heat olive oil over medium heat. Add chopped onion, minced garlic, diced carrot, and celery. Cook while stirring frequently until vegetables soften, approximately 5 minutes.
04 - Add crushed tomatoes, chicken broth, dried basil, and red pepper flakes to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
05 - Stir in grilled chicken pieces and simmer for an additional 5 minutes. Adjust seasoning with salt and pepper as needed.
06 - Just before serving, stir in half of the Parmesan and mozzarella cheese until completely melted and incorporated.
07 - Ladle soup into individual bowls. Top each serving with remaining cheeses, fresh basil, and a handful of garlic croutons.

# Expert Advice:

01 -
  • The grilled chicken brings a subtle smokiness that lifts this soup far beyond canned tomato territory.
  • It's ready in under an hour but tastes like you've been simmering it all day.
  • Parmesan and mozzarella melt right in, creating that restaurant-quality richness without any pretension.
  • One bowl actually feels like a complete meal, not just an appetizer.
02 -
  • Don't skip the grilling step—boiled chicken will give you a completely different (and lesser) soup; the char and smoke are non-negotiable.
  • Add the cheese at the very end and only over medium-low heat, or it can become stringy instead of silky; patience matters here.
  • Fresh basil goes on just before eating, not into the pot, so it stays bright and doesn't turn dark and bitter.
03 -
  • If you want it richer, a splash of heavy cream stirred in at the end creates an almost bisque-like texture without overpowering the tomato flavor.
  • Toast your bread cubes yourself in a hot pan with a bit of garlic butter if you have time; store-bought croutons are fine, but homemade tastes noticeably better and costs practically nothing.
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