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Grilled Chicken Parmesan Soup

Grilled Chicken Parmesan Soup: Comfort in Every Bowl

Delve into the heartwarming flavors of Grilled Chicken Parmesan Soup—a cozy dish combining grilled chicken, fresh basil, and rich broth.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 4 bowls
Course: Chicken
Cuisine: Italian
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup Base
  • 2 lbs Boneless Skinless Chicken Breasts Consider using rotisserie chicken for quicker preparation.
  • 2 tbsp Melted Butter Optional, enhances overall flavor.
  • 2 tbsp Italian Rub Substitute with Italian seasoning if needed.
  • 1 cup Carrot Sliced thin; chopped celery is a great alternative.
  • 1 cup Onion Diced; yellow or white onion works perfectly.
  • 3 cloves Minced Garlic Fresh garlic preferred, granulated works in a pinch.
  • 2 tbsp Olive Oil Used for sautéing; vegetable oil or butter are alternatives.
  • 15 oz Tomato Sauce Provides the soup base; swap with marinara for depth.
  • 14.5 oz Diced Tomatoes Adds texture; fresh diced tomatoes are a good choice.
  • 4 cups Chicken Broth Vegetable broth works for a lighter option.
  • ⅓ cup Pesto Homemade or store-bought varieties are fantastic.
For the Pasta
  • 8 oz Fusilli Pasta Substitute with rotini or any short pasta.
For the Finishing Touch
  • ½ cup Grated Parmesan Cheese Plus more for serving.
  • Fresh Basil Optional garnish; dried basil can substitute.

Equipment

  • Grill
  • Large Pot
  • Meat Thermometer

Method
 

Step‑By‑Step Instructions
  1. Preheat your grill to medium-high heat, around 400°F. Pat chicken breasts dry and inject with melted butter, coat with Italian rub.
  2. Grill chicken for about 25 minutes, turning halfway, until it reaches an internal temperature of 165°F. Let rest before dicing.
  3. In a large pot, heat olive oil over medium heat. Sauté carrots, onion, and garlic for 5-7 minutes until soft and fragrant.
  4. Stir in tomato sauce and diced tomatoes, then add chicken broth. Bring the mixture to a boil.
  5. Add fusilli pasta and cook for about 5 minutes until al dente, stirring frequently.
  6. Gently stir in diced grilled chicken and pesto, allowing everything to heat through for another 2-3 minutes.
  7. Stir in grated Parmesan cheese until melted. Serve the soup hot, garnished with additional Parmesan and fresh basil.

Nutrition

Serving: 1bowlCalories: 350kcalCarbohydrates: 30gProtein: 40gFat: 15gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 120mgSodium: 800mgPotassium: 800mgFiber: 3gSugar: 5gVitamin A: 300IUVitamin C: 25mgCalcium: 20mgIron: 15mg

Notes

This soup can be prepared in advance and stored in the fridge for up to four days. Reheat on the stove, adding broth for consistency.

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