Grilled Chicken Parmesan Soup (Printable format)

Italian-inspired soup with grilled chicken, tomatoes, herbs, and gooey Parmesan for ultimate comfort.

# What You 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 Steps:

01 - Preheat a grill pan or outdoor grill to medium-high heat.
02 - Brush the chicken breasts with olive oil and sprinkle with Italian seasoning, salt, and pepper. Grill for 6-7 minutes per side until fully cooked with an internal temperature of 165°F. Allow to rest, then dice or shred into bite-sized pieces.
03 - In a large pot, heat olive oil over medium heat. Add onion, garlic, carrot, and celery. Cook, stirring often, until vegetables are softened, approximately 5 minutes.
04 - Add crushed tomatoes, chicken broth, dried basil, and red pepper flakes. Bring to a boil, then reduce heat and simmer for 10 minutes.
05 - Stir in the grilled chicken and simmer for 5 minutes to meld flavors. Adjust seasoning with salt and pepper as needed.
06 - Just before serving, stir in half of the Parmesan and mozzarella cheese until fully melted.
07 - Ladle soup into bowls. Top each with remaining cheeses, fresh basil, and garlic croutons.

# Expert Hints:

01 -
  • The grilled chicken adds a smoky depth that regular soup chicken just can't match, making it feel restaurant-quality without the fuss.
  • It comes together in 45 minutes, which means you can have something this satisfying on a weeknight without stress.
  • That melted cheese moment when you stir it in is pure comfort, and honestly, it's what keeps people coming back for seconds.
02 -
  • Don't skip the resting time on the grilled chicken or you'll lose all those delicious juices into the soup pot instead of keeping them in the meat.
  • Shredding the cheese yourself instead of using pre-shredded makes an enormous difference in how smoothly it melts without turning grainy.
  • If your soup seems thin after cooking, you can simmer it uncovered for a few extra minutes to concentrate the flavors and thicken it naturally.
03 -
  • Let the grilled chicken rest before cutting so it stays tender and juicy instead of dry and stringy in your finished soup.
  • Shred real Parmesan and mozzarella yourself for silky, smooth melting rather than the gritty texture pre-shredded cheese can develop.
  • If the broth reduces too much during simmering, add a splash more to bring it back to soup consistency rather than stew.
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