Grilled Chicken Parmesan Soup takes the classic comfort of chicken parm and turns it into a rich, hearty, and satisfying bowl of soup. With grilled chicken, savory tomato broth, melty cheese, and tender pasta, this dish has all the flavors I love in a warm, cozy form that’s perfect for lunch or dinner.
Why You’ll Love This Recipe
I really enjoy how this recipe brings together the bold, Italian-inspired flavor of chicken parmesan but with way less fuss. There’s no breading or frying needed—just grilled chicken, a flavorful broth, and plenty of cheesy goodness. It’s also a great way to warm up on a chilly day, and I can prep it all in one pot for easy cleanup.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
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Grilled chicken breast, sliced or shredded
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Olive oil
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Onion, chopped
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Garlic, minced
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Crushed tomatoes
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Chicken broth
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Dried Italian seasoning
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Salt and pepper
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Pasta (small shapes like ditalini or elbow)
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Parmesan cheese, grated
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Mozzarella cheese, shredded (optional for topping)
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Fresh basil or parsley for garnish (optional)
Directions
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I heat olive oil in a large pot over medium heat, then sauté the onions until soft and translucent.
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I stir in the garlic and cook for another 30 seconds until fragrant.
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I pour in the crushed tomatoes and chicken broth, then season with Italian herbs, salt, and pepper.
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I bring the mixture to a boil, then lower the heat and let it simmer for about 10 minutes.
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While the soup simmers, I cook the pasta separately according to package directions, then drain it.
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I stir the grilled chicken and cooked pasta into the soup, letting it heat through for a few minutes.
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I stir in grated Parmesan cheese just before serving, and sometimes top each bowl with shredded mozzarella and fresh basil.
Servings and timing
This recipe makes about 4 to 6 servings and comes together in around 35 minutes total—10 minutes to prep, 25 minutes to cook. It’s quick enough for a weeknight dinner and satisfying enough to enjoy any time.
Variations
When I want a spicier version, I add a pinch of red pepper flakes or use fire-roasted tomatoes. I’ve also swapped the grilled chicken for rotisserie chicken or leftover baked chicken to save time. For a lower-carb option, I skip the pasta and use zucchini noodles instead. I sometimes mix in spinach or kale near the end for added greens.
Storage/reheating
I store leftovers in the fridge for up to 4 days. Since the pasta can soak up some of the broth over time, I often store it separately and add it when reheating. To reheat, I warm the soup gently on the stove or in the microwave until hot, adding a splash of broth if needed to loosen it up.
FAQs
Can I use store-bought grilled chicken?
Yes, I often use store-bought grilled chicken or even leftover rotisserie chicken to save time. It works just as well and still brings great flavor.
Can I freeze this soup?
Yes, but I recommend freezing it without the pasta. Pasta can get mushy when frozen, so I add fresh-cooked pasta when reheating.
What’s the best pasta for this soup?
I like using small shapes like ditalini, elbow, or small shells because they hold up well and don’t overpower the broth.
Can I make this in a slow cooker?
I can, but I prefer doing it on the stovetop since it’s quick. If I use the slow cooker, I add all the ingredients (except pasta and cheese) and cook on low for 4–6 hours, then stir in cooked pasta and cheese at the end.
How do I make it extra cheesy?
For extra cheesy goodness, I add shredded mozzarella right into the soup or melt it on top of each serving under the broiler for a melty, golden crust.
Conclusion
Grilled Chicken Parmesan Soup is one of those meals I turn to when I want something cozy, flavorful, and just a little bit different. It brings the magic of chicken parmesan into a simple, satisfying bowl of soup that’s perfect for sharing—or enjoying all to myself.
