Save It The first time I made this soup was on a rainy Tuesday when I was craving something comforting but didnt want to order takeout again. I had some leftover grilled chicken from the weekend and a random assortment of vegetables that needed using. The result was so unexpectedly cozy that my roommate actually asked if I could make it every week. Now its become my go-to when I need something that feels like a hug but still uses up whats in the fridge.
Last winter I served this at a small dinner party when everyone was feeling under the weather. My friend Sarah took one sip and literally closed her eyes, saying it reminded her of her Italian grandmothers kitchen. Thats the magic of combining those familiar flavors in soup form. It hits all those comfort notes while still feeling special and unexpected.
Ingredients
- 2 boneless skinless chicken breasts: Grilling first adds essential smoky flavor that poached chicken cant provide
- 1 tablespoon olive oil: Use this for brushing the chicken and starting your soup base
- 1 teaspoon Italian seasoning: This classic blend ties everything together with familiar herbs
- 1 medium yellow onion finely chopped: The foundation of flavor that softens beautifully in the broth
- 3 garlic cloves minced: Add this with the vegetables so it mellows into the soup
- 1 large carrot diced: Adds natural sweetness and that classic mirepoix texture
- 2 celery stalks diced: Essential for the aromatic base and subtle crunch
- 1 (28 oz) can crushed tomatoes: Creates the rich Italian broth base and beautiful color
- 4 cups low-sodium chicken broth: Control your salt level by starting with low-sodium
- 1 teaspoon dried basil: Complements the fresh basil and adds depth
- 1/2 teaspoon crushed red pepper flakes: Optional but adds lovely warmth
- 1 cup shredded Parmesan cheese: Stir half in and save half for topping
- 1 cup shredded mozzarella cheese: Creates those irresistible gooey strings
- 1/2 cup fresh basil chopped: Add at the end for bright fresh flavor
- 1 cup garlic croutons or toasted bread cubes: The perfect crunchy topping
Instructions
- Grill the chicken:
- Preheat your grill pan or outdoor grill to medium-high heat and brush the chicken breasts with olive oil. Sprinkle generously with Italian seasoning, salt, and pepper, then grill for 6-7 minutes per side until the internal temperature reaches 165°F. Let the chicken rest for 5 minutes before dicing into bite-sized pieces, which keeps it juicy.
- Build the soup base:
- Heat a splash of olive oil in a large pot over medium heat, then add the onion, garlic, carrot, and celery. Cook, stirring often, until the vegetables are softened and fragrant, about 5 minutes. The kitchen should start smelling amazing right about now.
- Create the broth:
- Add the crushed tomatoes, chicken broth, dried basil, and red pepper flakes to the pot. Bring everything to a boil, then reduce heat and let it simmer for 10 minutes to develop the flavors. The broth will thicken slightly and turn a gorgeous deep red.
- Add the grilled chicken:
- Stir in your diced grilled chicken and simmer for another 5 minutes so the smoky flavor infuses throughout the soup. Taste and adjust the salt and pepper as needed. This is when it really starts coming together.
- Melt in the cheese:
- Just before serving, stir in half of the Parmesan and mozzarella until melted and creamy. The soup should become slightly thicker and incredibly savory. Watch it transform into something irresistible.
- Finish with flair:
- Ladle the hot soup into bowls and top each portion with the remaining cheeses, a generous sprinkle of fresh basil, and a handful of garlic croutons. Serve immediately while the cheese is still melting and the croutons are still crunchy.
Save It This soup became a regular at our Sunday family dinners last year. My dad usually claims to not like soup meals, but he went back for thirds the first time I made this. There something about the combination of smoky chicken, rich tomato broth, and melty cheese that just works.
Making It Ahead
Ive learned that this soup actually tastes better the next day, which makes it perfect for meal prep. The flavors have time to marry and deepen, creating an even more complex taste. Just hold off on adding the croutons until right before serving so they stay crispy.
Customization Ideas
Sometimes I add a splash of heavy cream at the end for extra richness, transforming it into something incredibly velvety. You can also throw in some spinach or kale during the last few minutes of simmering to add some greens. My sister-in-law likes to add small pasta shapes to make it even more hearty.
Serving Suggestions
This soup is substantial enough to stand alone as a meal, but a simple green salad with balsamic vinaigrette makes it feel like a complete dinner. A glass of Chianti or any medium-bodied red wine pairs beautifully. Keep some extra grated Parmesan at the table because everyone always wants more.
- Grill extra chicken breasts on the weekend for quick weeknight soup making
- Homemade garlic croutons from day-old bread are worth the extra effort
- Leftovers freeze beautifully for up to three months if you skip the croutons
Save It There is something so satisfying about dipping a crunchy crouton into that cheesy, tomato-rich broth and getting a piece of smoky chicken on the spoon. This is comfort food that doesnt compromise on flavor.
Common Questions About Recipes
- → Can I make this ahead of time?
Absolutely. The flavors deepen when refrigerated overnight. Store cooled soup in an airtight container for up to 3 days. Add the cheese topping when reheating for the best texture and fresh garnish just before serving.
- → What's the best way to reheat leftovers?
Gently warm over medium-low heat, stirring occasionally to prevent sticking. The broth may thicken when chilled, so add a splash of chicken broth or water to reach desired consistency. Avoid boiling to maintain the cheese's creamy texture.
- → Can I freeze this soup?
Yes, freeze without the cheese topping for up to 3 months. Cool completely, transfer to freezer-safe containers, leaving space for expansion. Thaw overnight in the refrigerator before reheating and adding fresh cheese and garnishes.
- → How do I make this vegetarian?
Replace chicken with white beans or chickpeas for protein. Use vegetable broth instead of chicken broth. The grilled flavor can be replicated by adding smoked paprika or grilling the vegetables before simmering.
- → What cheese alternatives work well?
Pecorino Romano offers a sharper, saltier profile than Parmesan. Provolone provides excellent meltability similar to mozzarella. For a dairy-free version, try nutritional yeast or vegan cheese shreds added just before serving.
- → How can I boost the protein content?
Increase chicken portions, add white beans, or stir in a dollop of Greek yogurt at serving. The soup already provides 36g per serving, making it substantial. For extra nutrition, consider adding spinach or kale during the final simmer.