# What You'll Need:
→ Soup Base
01 - 2 boneless, skinless chicken breasts
02 - 1 tablespoon olive oil
03 - 1 teaspoon Italian seasoning
04 - 1 medium yellow onion, finely chopped
05 - 3 garlic cloves, minced
06 - 1 large carrot, diced
07 - 2 celery stalks, diced
08 - 1 can (28 ounces) crushed tomatoes
09 - 4 cups low-sodium chicken broth
10 - 1 teaspoon dried basil
11 - 1/2 teaspoon crushed red pepper flakes
12 - Salt and black pepper to taste
→ Finishing
13 - 1 cup shredded Parmesan cheese
14 - 1 cup shredded mozzarella cheese
15 - 1/2 cup fresh basil, chopped
16 - 1 cup garlic croutons or toasted bread cubes
# How to Make:
01 - Preheat a grill pan or outdoor grill to medium-high heat. Brush chicken breasts with olive oil and season with Italian seasoning, salt, and pepper. Grill for 6 to 7 minutes per side until fully cooked and internal temperature reaches 165°F. Allow to rest, then dice or shred into bite-sized pieces.
02 - In a large pot, heat a splash of olive oil over medium heat. Add onion, garlic, carrot, and celery. Cook, stirring frequently, until vegetables are softened, approximately 5 minutes.
03 - Add crushed tomatoes, chicken broth, dried basil, and red pepper flakes. Bring to a boil, then reduce heat and simmer for 10 minutes.
04 - Stir in the grilled chicken and simmer for an additional 5 minutes to allow flavors to meld. Adjust seasoning with salt and pepper as needed.
05 - Just before serving, stir in half of the Parmesan and mozzarella cheese until completely melted.
06 - Ladle soup into bowls. Top each serving with remaining cheeses, fresh basil, and a handful of garlic croutons.
