Grilled Chicken Parmesan Soup
Grilled Chicken Parmesan Soup is a quick and easy comfort food meal. Made with grilled chicken that adds a delicious smoky flavor for a soup that the entire family will love.
Servings: 4 Servings
Calories: 689kcal
Ingredients
For the Chicken:
- 1 pounds 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
- Pat chicken dry with paper towels.
- Inject melted into the chicken breasts also coating the outside.
- Coat the chicken with Italian Rub.
- Cook chicken on the grill with the lid closed for about 25 minutes.
- Check internal temperature using a digital meat thermometer, cooking until it reaches 165°.
- Remove chicken from the grill and allow to rest about 5 minutes before dicing.
- Cook carrots, onions and garlic in olive oil over medium heat, stirring occasionally until vegetables are softened.
- Stir in the tomato sauce, diced tomatoes and chicken broth, bringing to a boil.
- Stir in the pasta, cooking, stirring often about 5 minutes.
- Add the pesto and the diced chicken.
- Continue cooking until pasta is tender.
- Remove from heat and stir in grated parmesan cheese.
- Serve immediately, garnishing with fresh basil and additional parmesan cheese if desired.
Notes
Store cooled soup in an airtight container in the refrigerator up to 4 days.
Reheat in a pan over medium heat, stir in additional chicken broth or water if needed. Stir often until heated through.
Nutrition
Serving: 1g | Calories: 689kcal | Carbohydrates: 45g | Protein: 50g | Fat: 34g | Saturated Fat: 9g | Polyunsaturated Fat: 22g | Cholesterol: 129mg | Sodium: 2043mg | Fiber: 6g | Sugar: 10g