Grilled Chicken Parmesan Soup

There's something about grilled chicken that transforms an ordinary soup into something restaurant-worthy, and I discovered this by accident one summer evening when I had leftover grilled chicken and a craving for tomato soup. My neighbor was testing her new grill and the smell drifting over the fence was impossible to ignore, so naturally I asked if she'd grill my chicken breasts too. Twenty minutes later, I'd turned those smoky pieces into this soup, and watching it bubble away on the stove while the aroma filled my kitchen felt like I'd stumbled onto something special.

I made this for my sister's book club night, thinking soup would be too casual, but the moment people tasted it and asked for seconds, I realized I'd brought something they'd actually remember. One guest went back for a third bowl and told me it reminded her of a restaurant in Brooklyn she'd been missing, which felt like the highest compliment I could get.

Ingredients

• Boneless, skinless chicken breasts: Two medium breasts give you enough protein to make this a real meal, and grilling them first adds depth that boiled chicken simply can't match.
• Olive oil: You'll use a tablespoon for brushing the chicken and a splash for sautéing vegetables, so keep the good stuff handy.
• Italian seasoning: This blend does the heavy lifting on the grill, but don't skip the fresh basil at the end since dried herbs alone feel one-dimensional.
• Yellow onion, garlic, carrot, and celery: These four create the flavor foundation that makes every spoonful taste balanced and intentional.
• Crushed tomatoes: The 28-ounce can is your base, and using crushed instead of whole gives you that smooth, restaurant-quality texture.
• Low-sodium chicken broth: Four cups keeps the soup from becoming too thick, and low-sodium lets you control the salt level yourself.
• Dried basil and red pepper flakes: Basil ties the Italian flavors together while red pepper flakes add a gentle kick that builds as you eat.
• Shredded Parmesan and mozzarella: One cup of each melts into the hot broth and creates this savory, slightly creamy finish that defines the dish.
• Fresh basil and garlic croutons: These finishing touches turn a good soup into something you'll think about days later.

Instructions

Get your grill ready:

Heat a grill pan or outdoor grill to medium-high heat for a few minutes so the surface is properly hot. You want it sizzling slightly when you place the chicken on it.

Season and grill the chicken:

Brush your chicken breasts lightly with olive oil and sprinkle generously with Italian seasoning, salt, and pepper on both sides. Place them on the hot grill and resist the urge to move them around; let them sit for 6 to 7 minutes until they develop golden grill marks, then flip and cook the other side until the internal temperature reads 165°F with a meat thermometer. Let the grilled chicken rest on a cutting board for a few minutes before dicing or shredding it into bite-sized pieces.

Build the soup base:

Heat a splash of olive oil in a large pot over medium heat, then add your chopped onion, minced garlic, diced carrot, and diced celery all at once. Stir them around for about 5 minutes until they soften and the onion becomes translucent; you'll know it's right when the kitchen smells almost sweet.

Add the liquid and tomatoes:

Pour in the crushed tomatoes and chicken broth, then sprinkle in the dried basil and red pepper flakes if you're using them. Bring everything to a boil, then turn the heat down to a simmer and let it bubble gently for 10 minutes so the flavors can marry together.

Bring the chicken back in:

Stir in your grilled chicken pieces and let the soup simmer for another 5 minutes so the chicken absorbs the tomato and herb flavors. Taste it now and adjust the salt and pepper to your preference.

Melt in the cheese:

Just before you're ready to serve, stir in half of your shredded Parmesan and mozzarella, stirring constantly until they melt completely into the hot broth. The soup will taste richer and creamier instantly.

Serve with all the toppings:

Ladle the soup into bowls and scatter the remaining Parmesan and mozzarella on top, add a generous handful of fresh basil, and crown it all with garlic croutons. The contrast between the hot soup and the crispy croutons makes each spoonful interesting.

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My mother tried this soup on a cold October afternoon and told me it tasted like comfort wrapped in a bowl, which is exactly what I'd hoped for. There's something about a soup you can actually sink your spoon into, with tender chicken and vegetables that haven't turned to mush, that makes people linger at the table a little longer.

When to Make This Soup

I reach for this recipe on days when I want something substantial but don't want to spend hours in the kitchen, or when I'm feeding people who expect something a bit fancier than everyday fare. It's equally at home on a weeknight dinner table as it is at a casual gathering, and somehow it never fails to impress.

Ways to Make It Your Own

The beauty of this soup is how flexible it is; I've made it with rotisserie chicken when I was short on time, added a splash of heavy cream for extra richness on particularly cold days, and even thrown in fresh spinach or kale toward the end for a vegetable boost. Some people swear by swapping the mozzarella for creamy burrata stirred in at the very end, which creates these little pockets of richness throughout the soup.

Storing and Reheating Leftovers

This soup keeps well in the refrigerator for up to three days, though I find it tastes best within the first 24 hours when the flavors are still vibrant. Reheat it gently on the stovetop over medium heat, stirring occasionally, and stir in a splash of fresh broth if it's thickened too much; add fresh cheese and basil when you serve it since those flavors fade after sitting in the fridge.

• For freezing, leave out the cheese and fresh basil until you reheat and serve it, which keeps the texture from getting weird.
• Keep garlic croutons in an airtight container separate so they stay crispy even if you eat the soup days later.
• A squeeze of fresh lemon juice right before eating brightens everything up if the soup tastes a bit flat after reheating.

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This soup has become the one I make when I want to feel like I'm taking care of the people I'm feeding, because somehow grilled chicken and melted cheese communicate something that's harder to say out loud. Every bowl feels generous and thoughtful, which is really what cooking for others is all about.

Recipe Questions & Answers

→ Can I use rotisserie chicken instead of grilling?

Yes, rotisserie chicken is an excellent time-saving substitute. Simply shred about 2 cups of cooked chicken and add it in step 5. This reduces preparation time significantly while maintaining great flavor.

→ How can I make this soup creamier?

Add a splash of heavy cream or half-and-half in step 6 along with the cheeses. This creates a richer, more velvety texture that complements the tomato base beautifully.

→ What can I serve with this soup?

Pair with a crisp green salad, crusty Italian bread, or garlic bread. A glass of Chianti or other Italian red wine complements the flavors perfectly for a complete meal.

→ How do I store leftovers?

Store in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop, adding a splash of chicken broth if needed to thin. Add fresh toppings when serving.

→ Can I make this gluten-free?

Absolutely. Simply use gluten-free croutons or omit them entirely. The soup itself is naturally gluten-free. Always verify that your chicken broth and other packaged ingredients are certified gluten-free.

→ Can I freeze this soup?

Yes, this soup freezes well for up to 3 months. Cool completely before freezing in portion-sized containers. Thaw overnight in the refrigerator and reheat gently, stirring occasionally.