Ingredients:
1 lb boneless, skinless chicken thighs
Salt and pepper, to taste
1 tablespoon olive oil
1 onion, diced
2 cloves garlic, minced
1 red bell pepper, diced
1 yellow bell pepper, diced
1 zucchini, diced
1 cup sliced mushrooms
1 can (14 oz) fire-roasted diced tomatoes
4 cups chicken broth
1 teaspoon dried oregano
1 teaspoon dried basil
1/2 teaspoon red pepper flakes (optional for spice)
Fresh basil, chopped (for garnish)
Grated Parmesan cheese (for garnish)
Instructions:
Grill the Chicken:
Preheat your grill to medium-high heat.
Season the chicken thighs with salt and pepper.
Grill the chicken thighs until cooked through, about 5-7 minutes per side. Remove from the grill and let rest. Once cooled, shred or chop into bite-sized pieces.
Prepare the Soup:
In a large pot or Dutch oven, heat olive oil over medium heat.
Add diced onion and sauté until translucent, about 3-4 minutes.
Add minced garlic and sauté for another 1-2 minutes until fragrant.
Add diced bell peppers, zucchini, and sliced mushrooms. Cook for 5-7 minutes until vegetables begin to soften.
Combine Ingredients:
Stir in the fire-roasted diced tomatoes, chicken broth, dried oregano, dried basil, and red pepper flakes (if using). Bring to a boil.
Simmer:
Reduce heat to low and let the soup simmer for 15-20 minutes, allowing flavors to meld together.
Finish and Serve:
Add the grilled, chopped chicken to the soup and simmer for another 5 minutes until heated through.
Season with additional salt and pepper to taste.
Ladle the soup into bowls and garnish with fresh chopped basil and grated Parmesan cheese.
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