Save to Pinterest The smell of grilled chicken mingling with simmering tomatoes still takes me back to a rainy Tuesday when I decided to turn my favorite chicken Parmesan into something you could eat with a spoon. My roommate laughed at the idea until that first steamy bowl hit the table, and then suddenly there were no leftovers to speak of.
I made this for a sick friend last winter and she texted me three days later asking if I had any more stashed away in my freezer. There is something about comfort food that actually tastes like someone put real thought into it that hits different when you are not feeling your best.
Ingredients
- 2 boneless skinless chicken breasts: Grilling these first gives the soup a smoky depth that simmered raw chicken just cannot achieve
- 1 tablespoon olive oil: Use this to coat the chicken before grilling and again as the base for sautéing your vegetables
- 1 teaspoon Italian seasoning: A simple blend that works perfectly on the chicken and throughout the soup base
- 1 medium yellow onion: Finely chopped so it melts into the background without any distracting chunks
- 3 garlic cloves: Minced fresh because nothing replaces that aromatic punch in the first step
- 1 large carrot: Adds natural sweetness that balances the acidity of the tomatoes
- 2 celery stalks: Dice these small so they cook evenly and provide subtle texture in every spoonful
- 1 (28 oz) can crushed tomatoes: The foundation of the soup and what gives it that rich Italian restaurant flavor
- 4 cups low-sodium chicken broth: Starting with low-sodium lets you control the final seasoning perfectly
- 1 teaspoon dried basil: Reinforces the Italian herb profile without overpowering the grilled chicken flavor
- 1/2 teaspoon crushed red pepper flakes: Optional but worth it if you like a gentle warmth that builds
- 1 cup shredded Parmesan cheese: Stir half into the soup and save the rest for that golden topping
- 1 cup shredded mozzarella cheese: Divided use ensures some melts into the broth and some creates that classic cheesy finish
- 1/2 cup fresh basil: Chopped and added at the end because dried basil cannot replicate that bright fresh finish
- 1 cup garlic croutons: The essential crunch that makes every bite feel like a complete meal
Instructions
- Grill the chicken first:
- Heat your grill pan or outdoor grill to medium-high and brush the chicken with olive oil. Sprinkle generously with Italian seasoning and some salt and pepper then grill for 6 to 7 minutes per side until the internal temperature hits 165°F. Let it rest for a few minutes before dicing into bite-sized pieces.
- Build your soup base:
- Heat a splash of olive oil in a large pot over medium heat. Add the onion garlic carrot and celery and cook stirring often until the vegetables soften and the onion turns translucent about 5 minutes. The smell should be incredible at this point.
- Create the tomato broth:
- Pour in the crushed tomatoes and chicken broth then add the dried basil and red pepper flakes. Bring everything to a bubble then lower the heat and let it simmer for 10 minutes so the flavors start becoming friends.
- Combine everything:
- Stir in the grilled chicken and let the soup simmer for another 5 minutes. Taste and add more salt and pepper as needed. This is when you realize this was actually a brilliant idea.
- Melt in the cheese:
- Stir half of the Parmesan and mozzarella right into the hot soup until they disappear into the broth. This creates that silky restaurant style consistency that makes people think you simmered this all day.
- Finish with flair:
- Ladle into warm bowls and top with the remaining cheeses fresh basil and a generous handful of garlic croutons. The croutons should start soaking up the broth immediately which is exactly what you want.
Save to Pinterest This soup became my go-to for new parents and anyone needing a meal that feels like a hug. Something about the familiar flavors in soup form just hits differently than the same old chicken Parmesan everyone makes.
Make It Your Own
I have discovered that a splash of heavy cream at the end transforms this into something almost luxurious. My sister-in-law adds a handful of spinach right before serving which wilts beautifully and makes her feel better about all that cheese. The base soup is flexible enough to handle whatever you throw at it.
Shortcut Options
On nights when even grilling feels like too much I grab a rotisserie chicken from the store and skip straight to step three. You lose the smoky grilled flavor but honestly nobody has ever complained when dinner is ready in twenty minutes flat. Sometimes getting food on the table matters more than perfection.
Serving Suggestions
A simple green salad with vinaigrette cuts through the richness of all that cheese. I like to set out extra red pepper flakes so people can control their own heat level. Garlic bread on the side might seem like overkill but nobody at my table has ever turned it down.
- Warm your bowls before serving to keep the soup hotter longer
- Set out extra Parmesan at the table because people will want more
- The soup actually tastes better the next day so consider doubling the batch
Save to Pinterest There is something deeply satisfying about turning a classic dish into soup form and having it work even better than you imagined. This recipe has earned a permanent spot in my regular rotation for all the right reasons.
Recipe FAQs
- → Can I use rotisserie chicken instead of grilling?
Absolutely. Using shredded rotisserie chicken works beautifully and reduces prep time significantly. Simply skip the grilling step and add the shredded chicken when the instructions call for stirring in the grilled pieces.
- → How do I make this soup gluten-free?
Use gluten-free croutons or omit them entirely. The rest of the ingredients are naturally gluten-free, making this an easy adaptation for those avoiding gluten.
- → Can I freeze this soup?
The soup base freezes well, but it's best to add the cheeses and croutons fresh when serving. Freeze the cooled soup without the finishing toppings for up to 3 months, then thaw and reheat before adding Parmesan and mozzarella.
- → What can I substitute for the crushed tomatoes?
Diced tomatoes work in a pinch, though you'll get a chunkier texture. For a smoother consistency, you can puree diced tomatoes first. Fire-roasted tomatoes add a nice smoky depth that complements the grilled chicken.
- → Is this soup spicy?
The red pepper flakes provide just a gentle background warmth. If you're sensitive to heat, start with 1/4 teaspoon or omit entirely. The soup remains delicious without the spice.