Save Experience the ultimate comfort food with this Grilled Chicken Parmesan Soup. Inspired by beloved Italian restaurant classics, this dish combines the smoky flavor of grilled chicken with a rich, herbaceous tomato broth and the irresistible pull of melted mozzarella and Parmesan cheese.
Save This soup is perfect for those chilly evenings when you crave something substantial but want to keep prep work simple. By grilling the chicken separately, you lock in juices and add a layer of depth that complements the bright, savory notes of the crushed tomatoes and fresh basil.
Ingredients
- 2 boneless, skinless chicken breasts
- 1 tablespoon olive oil
- 1 teaspoon Italian seasoning
- 1 medium yellow onion, finely chopped
- 3 garlic cloves, minced
- 1 large carrot, diced
- 2 celery stalks, diced
- 1 (28 oz / 800 g) can crushed tomatoes
- 4 cups (1 liter) low-sodium chicken broth
- 1 teaspoon dried basil
- 1/2 teaspoon crushed red pepper flakes (optional)
- Salt and black pepper, to taste
- 1 cup (100 g) shredded Parmesan cheese
- 1 cup (100 g) shredded mozzarella cheese
- 1/2 cup (20 g) fresh basil, chopped
- 1 cup (60 g) garlic croutons or toasted bread cubes
Instructions
- 1. Prepare the Grill
- Preheat a grill pan or outdoor grill to medium-high heat.
- 2. Grill the Chicken
- Brush the chicken breasts with olive oil and sprinkle with Italian seasoning, salt, and pepper. Grill chicken for 6-7 minutes per side or until fully cooked and internal temperature reaches 165°F (74°C). Allow to rest, then dice or shred into bite-sized pieces.
- 3. Sauté Aromatics
- 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, about 5 minutes.
- 4. Simmer the Base
- Add crushed tomatoes, chicken broth, dried basil, and red pepper flakes. Bring to a boil, then reduce heat and simmer for 10 minutes.
- 5. Combine and Season
- Stir in the grilled chicken. Simmer for another 5 minutes to meld flavors. Adjust seasoning with salt and pepper as needed.
- 6. Add Cheese
- Just before serving, stir in half of the Parmesan and mozzarella until melted.
- 7. Serve
- Ladle soup into bowls. Top each with remaining cheeses, fresh basil, and a handful of garlic croutons.
Zusatztipps für die Zubereitung
To ensure the chicken remains tender, always let it rest for at least 5 minutes after grilling before dicing. This keeps the juices inside the meat. For a more intense garlic flavor, you can toast your own bread cubes in a pan with butter and minced garlic instead of using store-bought croutons.
Varianten und Anpassungen
If you are in a hurry, substitute the grilled chicken with shredded rotisserie chicken for a quicker version. For an extra rich and velvety texture, add a splash of heavy cream when you stir in the cheeses. To make the recipe gluten-free, simply use gluten-free croutons or omit them entirely.
Serviervorschläge
Pair this hearty soup with a crisp green salad to balance the richness. A glass of Chianti provides the perfect acidic contrast to the tomato broth. Always serve with extra fresh basil on top for a burst of color and fragrance.
Save With 36 grams of protein per serving and a calorie count of 380, this soup is as nourishing as it is delicious. Enjoy this warm, cheesy, and satisfying meal with your family tonight.
Recipe Help
- → Can I make this soup ahead of time?
Yes, prepare the base up to 2 days in advance. Store cooled soup in the refrigerator and reheat gently. Add fresh cheeses and croutons just before serving to maintain texture.
- → What's the best way to reheat leftovers?
Reheat on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth if needed. The cheese may separate slightly but will melt back in when stirred.
- → Can I freeze this soup?
Freeze without the cheese and croutons for up to 3 months. Thaw overnight in the refrigerator, reheat on the stovetop, and add fresh cheeses and garnishes before serving.
- → How can I make this vegetarian?
Replace chicken with chickpeas or white beans, and use vegetable broth instead of chicken broth. The grilling step can be skipped for the beans.
- → What can I serve alongside this soup?
A crisp green salad with balsamic vinaigrette pairs beautifully. Crusty bread for dipping, or a light antipasto plate with olives and cured meats complement the Italian flavors.