Air Fryer Chicken Crispy Garlic and Herb Soup

Name: Air Fryer Chicken Crispy Garlic and Herb Soup
Prep time: 15 min
Cook time: 22 min
Total time: 37 min
Yield: 4 servings
Cuisine: Italian
Ingredients: 1¼ lb (570 g) boneless, skinless chicken breast, patted dry; 2 tbsp (30 ml) extra-virgin olive oil; to taste kosher salt; to taste freshly ground black pepper; 6 cups (1440 ml) low-sodium chicken broth; 4 cloves (20 g) garlic cloves, minced; 4 sprigs fresh thyme sprigs; 1 sprig fresh rosemary sprig; 1 leaf bay leaf; 4 oz (115 g) day-old crusty Italian bread, cut into ½-inch cubes; 3 tbsp (45 ml) extra-virgin olive oil; 3 cloves (15 g) garlic cloves, minced; 3 tbsp (9 g) fresh Italian parsley, finely chopped; ¼ cup (6 g) fresh basil leaves, torn; ¼ tsp (½ g) red pepper flakes (optional); ½ oz (15 g) Parmigiano-Reggiano cheese, finely grated (optional)

From the MyKitchenBank Kitchen

Tender air-fried chicken breast in a light, aromatic broth infused with fresh herbs, topped with crispy garlic and herb bread cubes and fresh basil. This Italian-American style soup combines the speed of air frying with the comfort of a homemade broth, ready in about 40 minutes.

Prep: 15 min
Cook: 22 min
Wait: 3 min
Total: 40 min
Makes: 4 servings (about 1⅓ cups each)

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Steps

Before you start

Pat chicken breasts dry before seasoning—this helps them crisp better in the air fryer
Preheat the air fryer to 380°F (193°C) for 3 minutes
Have your broth simmering gently on the stovetop so it's hot when you need it
Cut bread into ½-inch cubes so they toast evenly

1
Season and air-fry the chickenOven 380°F / 195°C
- Pat the chicken breasts dry and place them on a cutting board.
- Rub with 2 tablespoons olive oil, then season generously on both sides with kosher salt and black pepper.
- Arrange in a single layer in the air fryer basket (they should not touch).
- Air fry at 380°F (193°C) for 12–14 minutes, shaking the basket halfway through.
- The chicken is done when an instant-read thermometer inserted into the thickest part reads 165°F (74°C).
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Ready when: Internal temperature reaches 165°F (74°C) at the thickest point
Tip: Don't skip patting the chicken dry; moisture prevents proper crisping in the air fryer.
2
Prepare the broth base
- While the chicken cooks, bring 6 cups chicken broth to a gentle simmer in a large pot over medium heat.
- Add the minced garlic, thyme sprigs, rosemary sprig, and bay leaf.
- Simmer for 5 minutes so the herbs infuse the broth.
- Taste and adjust seasoning with salt and pepper.
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Ready when: Broth is gently simmering with small bubbles breaking the surface
Tip: Keep the heat at medium so the broth simmers gently rather than boiling hard, which would make it cloudy.
3
Toast the bread cubes with garlicOven 400°F / 205°C
- While the broth simmers, combine the bread cubes, 3 tablespoons olive oil, 3 minced garlic cloves, 3 tablespoons fresh parsley, and a small pinch of salt in a small bowl.
- Toss until all bread pieces are evenly coated.
- Spread in a single layer in the air fryer basket.
- Increase the air fryer temperature to 400°F (204°C) and air fry for 4–5 minutes, shaking the basket once halfway through, until the bread is golden and crispy.
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Ready when: Bread cubes are golden brown and crispy on the outside
Tip: Don't skip shaking the basket halfway through—it ensures even browning on all sides.
4
Rest and slice the chicken
- Once the chicken finishes cooking, transfer it to a clean cutting board and let it rest for 3 minutes.
- Then slice each breast against the grain into ½-inch-thick strips.
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Ready when: Chicken is white throughout and juices run clear
Tip: Slice against the grain (perpendicular to the muscle fibers) so each piece is tender, not chewy.
5
Assemble the soup
- Remove the thyme, rosemary, and bay leaf from the broth and discard.
- Divide the sliced chicken among four bowls.
- Ladle about 1⅓ cups hot broth into each bowl.
- Top each serving with a generous handful (about ½ cup) of the warm garlic-herb bread cubes.
- Scatter torn basil over the top.
- If using, add a pinch of red pepper flakes and a light shower of grated Parmigiano-Reggiano.
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Ready when: Soup is hot and ready to serve
Tip: Tear the basil by hand just before serving so it stays bright green and fragrant.

Good to know

Tips

For a brothier, more traditional soup, add an extra cup of broth. For a more substantial dish, reduce the broth to 5 cups.
Don't let the bread cubes sit in the hot broth for long before serving—they'll soften quickly. For a less soggy soup, serve the croutons on the side.
If you don't have an air fryer, you can pan-sear the chicken breast in a skillet over medium-high heat for 6–7 minutes per side until golden and cooked through, and toast the bread cubes in a 400°F (204°C) oven for 5–7 minutes.
Taste the finished broth before serving. A small squeeze of fresh lemon juice at the end brightens the herbs and adds welcome acidity.

Make ahead

You can prepare the broth base and chill it up to 1 day ahead. Reheat gently on the stovetop before serving. Air-fry the chicken and bread cubes fresh on the day you serve so they stay crispy.

Storage & reheating

Store leftovers in an airtight container in the refrigerator for up to 2 days. The broth and chicken will keep, but the bread cubes will soften. Reheat the broth gently on the stovetop and either refresh the bread cubes in the air fryer at 375°F (191°C) for 2–3 minutes or serve with fresh toasted bread on the side. Do not freeze.

Substitutions

fresh thyme sprigs → 1 teaspoon dried thyme. Dried thyme is more concentrated, so use about one-quarter the amount by volume. Add it to the simmering broth.
fresh basil leaves → Fresh oregano or a mix of fresh parsley and dried basil. Basil is traditional, but oregano suits this Italian-American style equally well. If using dried basil, add it to the broth in step 2 instead of as a garnish.
day-old crusty Italian bread → Crusty ciabatta, focaccia, or day-old sourdough. Any sturdy, crusty bread works. Avoid soft sandwich bread, which will turn to mush before it crisps.
low-sodium chicken broth → Vegetable broth or a light mushroom broth. Vegetable broth will lighten the flavor; use chicken broth if you want a more savory depth.