Grilled Chicken Parmesan Soup

Experience the cozy, comforting flavors of a classic Italian-American favorite in a whole new way with this Grilled Chicken Parmesan Soup. This recipe transforms the traditional breaded dish into a hearty, liquid masterpiece, featuring smoky grilled chicken, a rich tomato-based broth, and plenty of gooey, melted cheese. It's the perfect solution for when you want restaurant-quality taste in a satisfying, high-protein bowl.

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What sets this soup apart is the infusion of grilled flavors combined with aromatic Italian herbs. By grilling the chicken separately, you lock in savory juices and a hint of char that elevates the entire broth. Finished with fresh basil and a blend of mozzarella and Parmesan, every spoonful feels like a warm hug from your favorite Italian kitchen.

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

Step 1: Prep the Grill

Preheat a grill pan or outdoor grill to medium-high heat.

Step 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.

Step 3: Sauté Vegetables

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: 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.

Step 5: Incorporate Chicken

Stir in the grilled chicken. Simmer for another 5 minutes to meld flavors. Adjust seasoning with salt and pepper as needed.

Step 6: Add Cheese

Just before serving, stir in half of the Parmesan and mozzarella until melted.

Step 7: Garnish and Serve

Ladle soup into bowls. Top each with remaining cheeses, fresh basil, and a handful of garlic croutons.

Zusatztipps für die Zubereitung

For an extra layer of velvety richness, consider adding a splash of heavy cream when you stir in the cheeses during step six. This gives the soup a "creamy tomato" texture that pairs beautifully with the grilled chicken.

Varianten und Anpassungen

If you're in a hurry, you can easily substitute the grilled chicken with pre-cooked rotisserie chicken. For those following a gluten-free diet, simply use gluten-free croutons or omit them entirely. Always ensure you check the labels of your pre-shredded cheeses for any hidden allergens.

Serviervorschläge

To round out this meal, pair your soup with a crisp green salad tossed in a light vinaigrette. For an authentic Italian-American experience, serve this dish alongside a glass of Chianti, which complements the acidity of the tomatoes and the richness of the Parmesan.

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This Grilled Chicken Parmesan Soup is more than just a meal; it's a bowl full of Italian inspiration that is simple enough for a weeknight but flavorful enough for guests. Whether you're a fan of the classic breaded cutlet or just looking for a new favorite soup, this dish is sure to impress.

Recipe FAQs

→ Can I use store-bought rotisserie chicken instead of grilling?

Yes, rotisserie chicken is a great time-saving alternative. Simply shred about 2 cups of cooked chicken and add it during step 5. You'll skip the grilling step entirely and still enjoy delicious results.

→ How can I make this soup creamier?

For extra richness, stir in 1/2 cup of heavy cream or half-and-half just before adding the cheeses. This creates a velvety texture that complements the tomato base beautifully.

→ Can I prepare this soup ahead of time?

Absolutely. Prepare the soup through step 5 and refrigerate for up to 3 days. When ready to serve, reheat gently and add the cheeses, fresh basil, and croutons just before serving for best texture.

→ What can I substitute for the croutons?

Try toasted baguette slices, crusty Italian bread cubes, or even crispy fried onions. For a low-carb option, omit the croutons entirely and add extra Parmesan shavings on top.

→ How do I store and reheat leftovers?

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stovetop over medium-low heat, stirring occasionally. Add a splash of broth if the soup has thickened too much.

→ Can I freeze this soup?

Yes, but freeze the soup before adding the cheeses. Cool completely, transfer to freezer-safe containers, and freeze for up to 3 months. Thaw overnight in the refrigerator, reheat, then stir in the cheeses before serving.