Grilled Chicken and Vegetable Soup

1.Preheat a grill or grill pan over medium-high heat.

2.Brush the chicken breasts with 1 tablespoon olive oil and season with salt and pepper.

3.Brush the zucchini, red bell pepper, red onion, carrots, and garlic cloves with the remaining 1 tablespoon olive oil and season lightly with salt.

4.Place the chicken breasts on the grill and cook for 6-7 minutes per side, or until internal temperature reaches 165°F (74°C) and grill marks appear. Remove from grill and let rest.

5.Grill the vegetables and garlic cloves alongside the chicken, turning occasionally, until they are tender and have char marks, about 8-10 minutes.

6.Remove the grilled vegetables and garlic from the grill. Peel the garlic cloves and roughly chop them.

7.Chop the grilled chicken breasts into bite-sized pieces.

8.In a large pot, combine the chicken broth, diced tomatoes with their juices, smoked paprika, dried thyme, and grilled garlic. Bring to a simmer over medium heat.

9.Add the grilled vegetables and chopped chicken to the pot. Simmer the soup for 10 minutes to allow flavors to meld.

10.Taste and adjust seasoning with salt, pepper, and lemon juice as desired.

11.Ladle the soup into bowls and garnish with chopped fresh parsley before serving.