Grilled Chicken Parmesan Soup (Printable)

Hearty Italian soup with grilled chicken, tomatoes, herbs, and gooey Parmesan and mozzarella cheeses.

# What You’ll Use:

→ 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 oz) crushed tomatoes
09 - 4 cups low-sodium chicken broth
10 - 1 teaspoon dried basil
11 - 1/2 teaspoon crushed red pepper flakes, optional
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:

01 - Preheat 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 to 7 minutes per side until fully cooked and internal temperature reaches 165°F. Allow to rest, then dice or shred into bite-sized pieces
03 - In large pot, heat splash of 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 boil, then reduce heat and simmer for 10 minutes
05 - Stir in grilled chicken and simmer for additional 5 minutes to meld flavors. Adjust seasoning with salt and pepper as needed
06 - Just before serving, stir in half of Parmesan and mozzarella cheese until melted
07 - Ladle soup into bowls. Top each portion with remaining cheeses, fresh basil, and handful of garlic croutons

# Expert Advice:

01 -
  • It tastes like your favorite chicken Parmesan but in cozy, spoonable form that warms you from the inside out.
  • The grilled chicken adds a smoky depth you just don't get from poached or boiled meat.
  • Cheese melts right into the broth, creating these incredible stringy, gooey moments with every spoonful.
  • It comes together in under an hour, making it perfect for weeknight dinners when you want something that feels like you tried.
02 -
  • Let the grilled chicken rest before cutting it or all those flavorful juices will run out onto your cutting board instead of staying in the meat.
  • Stir the cheese in off the heat or just as you're serving, otherwise it can get stringy and clump up in an unappetizing way.
  • Use low-sodium broth because the Parmesan is salty enough on its own, and you can always add more salt but you can't take it away.
03 -
  • Grill extra chicken and freeze it in portions, then you can skip the grill step next time and still get that smoky flavor.
  • Freshly grated Parmesan melts better and tastes sharper than the pre-shredded kind, which often has anti-caking agents that make it gritty.
  • If you don't have a grill, sear the chicken in a hot cast iron skillet with a little oil, you'll still get great color and flavor.
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