Grilled Chicken Parmesan Soup (Printable)

Hearty Italian-inspired soup with grilled chicken, tomatoes, and melted Parmesan cheese.

# 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

# Directions:

01 - Preheat a grill pan or outdoor grill to medium-high heat.
02 - Brush chicken breasts with olive oil and sprinkle with Italian seasoning, salt, and pepper. Grill for 6-7 minutes per side until internal temperature reaches 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 frequently, until vegetables soften, approximately 5 minutes.
04 - Add crushed tomatoes, chicken broth, dried basil, and red pepper flakes to the pot. Bring to a boil, then reduce heat and simmer for 10 minutes.
05 - 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.
06 - Just before serving, stir in half of the Parmesan and mozzarella cheese until completely melted.
07 - Ladle soup into bowls and top each serving with remaining cheeses, fresh basil, and garlic croutons.

# Expert Advice:

01 -
  • It tastes like restaurant food but comes together faster than ordering takeout.
  • The grilled chicken gives it depth that regular boiled chicken can't match, and your kitchen smells incredible while it cooks.
  • You can make it your own with heavy cream for richness or extra herbs depending on your mood.
02 -
  • Don't skip grilling the chicken—boiling it in the broth makes it taste sad and one-dimensional, but grilling it first creates layers of flavor that make people ask for your recipe.
  • Add the cheese right at the end and don't let it simmer for more than a minute, or it can get stringy and separated instead of melting into a silky texture.
03 -
  • If you don't have a grill pan, a regular skillet over high heat works just fine, though you won't get the same visual char marks.
  • Make the soup base earlier in the day and add the chicken and cheese right before serving for a weeknight meal that feels effortless.
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