Save Warm up with a bowl of Grilled Chicken Parmesan Soup, a dish that brings the classic, comforting flavors of an Italian-American favorite into a hearty soup. This meal blends tender grilled chicken, savory crushed tomatoes, and aromatic herbs, all brought together with the gooey goodness of melted Parmesan and mozzarella. It is a satisfying, high-protein dish that is perfect for busy weeknights when you want restaurant-quality taste at home.
Save This soup is a celebration of simple ingredients working together. By grilling the chicken first, you add a depth of flavor that complements the sweetness of the crushed tomatoes and the savory notes of the garlic, onions, and celery. Whether served as a standalone meal or part of a larger spread, it is sure to become a staple in your kitchen rotation.
Ingredients
- For the Soup
- 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
- For Finishing
- 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
- Step 1
- Preheat a grill pan or outdoor grill to medium-high heat.
- Step 2
- 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.
- Step 3
- 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.
- Step 4
- Add crushed tomatoes, chicken broth, dried basil, and red pepper flakes. Bring to a boil, then reduce heat and simmer for 10 minutes.
- Step 5
- Stir in the grilled chicken. Simmer for another 5 minutes to meld flavors. Adjust seasoning with salt and pepper as needed.
- Step 6
- Just before serving, stir in half of the Parmesan and mozzarella until melted.
- Step 7
- Ladle soup into bowls. Top each with remaining cheeses, fresh basil, and a handful of garlic croutons.
Zusatztipps für die Zubereitung
For the best results, use a grill pan to achieve char marks on the chicken, which adds a smoky complexity to the soup. Ensure you have a sharp chef's knife for dicing the vegetables uniformly, and use a large soup pot to allow enough room for the flavors to meld during the simmering process. Letting the chicken rest after grilling is essential to keep the meat tender.
Varianten und Anpassungen
If you are looking for extra richness, stir in a splash of heavy cream along with the cheese in the final steps. For those short on time, a rotisserie chicken can be substituted for the grilled chicken breasts. To make the dish gluten-free, use gluten-free croutons or simply omit them. Always check your ingredient labels to manage allergens like milk and gluten.
Serviervorschläge
Serve this hearty soup while the cheese is still gooey and melted. It pairs beautifully with a crisp green salad and a glass of Chianti. Each serving contains approximately 380 calories and 36g of protein, providing a balanced and satisfying meal for any occasion.
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Enjoy this comforting bowl of Grilled Chicken Parmesan Soup, a meal that is as easy to make as it is delicious to eat. It is a fantastic way to enjoy restaurant-style flavors in the comfort of your own home.
Recipe Questions & Answers
- → Can I make this soup ahead of time?
Yes, prepare the base up to 2 days in advance. Add the cheeses and fresh garnishes just before serving for best texture and flavor.
- → What can I substitute for the grilled chicken?
Rotisserie chicken works beautifully for a quicker version. Simply shred and add during the last 5 minutes of simmering to heat through.
- → How do I store leftovers?
Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove, adding a splash of broth if needed.
- → Can I freeze this soup?
Freeze the soup base without the cheeses for up to 3 months. Thaw overnight and stir in fresh cheese when reheating.
- → How can I make this gluten-free?
Use gluten-free croutons or toasted bread cubes. All other ingredients are naturally gluten-free, making this an easy adaptation.
- → What sides pair well with this soup?
A crisp green salad with vinaigrette balances the richness. Crusty bread or garlic knots work perfectly for soaking up the flavorful broth.