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Grilled Chicken Parmesan Soup Recipe

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Grilled Chicken Parmesan Soup is a comforting and flavorful meal combining smoky grilled chicken with a rich tomato base, tender pasta, and fragrant pesto. Perfect for family dinners, this soup offers the satisfying essence of Chicken Parmesan in a warm, hearty bowl.

Ingredients

For the Chicken:

  • 1 pound boneless skinless chicken breasts
  • 1 ½ tablespoons melted butter
  • 1 tablespoon Italian Rub

For the Soup:

  • 1 large carrot, sliced thin
  • 1 medium onion, diced
  • 1 tablespoon minced garlic
  • 3 tablespoons olive oil
  • 15 ounce can tomato sauce
  • 14.5 ounce can diced tomatoes
  • 4 cups chicken broth
  • ⅓ cup pesto
  • 8 ounces Fusilli pasta
  • ½ cup grated Parmesan cheese, plus more for serving
  • Fresh basil (optional, for garnish)

Instructions

  1. Prepare the Chicken: Pat the chicken breasts dry with paper towels. Inject the melted butter into the chicken breasts and coat the outside evenly. Rub the chicken thoroughly with the Italian Rub seasoning.
  2. Grill the Chicken: Place the chicken on a hot grill with the lid closed. Grill for about 25 minutes, checking the internal temperature periodically with a digital meat thermometer. Cook until the chicken reaches 165°F (74°C) internally.
  3. Rest and Dice the Chicken: Remove the grilled chicken from the grill and let it rest for about 5 minutes. Once rested, dice the chicken into bite-sized pieces.
  4. Sauté Vegetables: In a large pot, heat olive oil over medium heat. Add the sliced carrot, diced onion, and minced garlic. Cook, stirring occasionally, until the vegetables are softened and aromatic.
  5. Add Tomato and Broth: Stir in the tomato sauce, diced tomatoes, and chicken broth. Bring the mixture to a rolling boil.
  6. Cook the Pasta: Add the Fusilli pasta to the boiling soup and cook for about 5 minutes, stirring often to prevent sticking.
  7. Combine and Simmer: Stir in the pesto and diced grilled chicken. Continue cooking the soup until the pasta is tender and the flavors meld, about an additional 5-7 minutes.
  8. Finish the Soup: Remove the pot from heat and stir in the grated Parmesan cheese until melted and combined.
  9. Serve: Ladle the soup into bowls and garnish with fresh basil and extra Parmesan cheese if desired. Serve immediately for best flavor.

Notes

  • Store cooled soup in an airtight container in the refrigerator for up to 4 days.
  • Reheat soup gently in a pan over medium heat, adding a splash of chicken broth or water if needed to loosen the consistency. Stir often until thoroughly heated.
  • This soup freezes well; thaw in the refrigerator overnight before reheating.

Find it online: https://marthatasty.com/grilled-chicken-parmesan-soup-recipe/