Grilled Chicken Parmesan Soup

Grilled Chicken Parmesan Soup is a quick and easy comfort food meal. Made with grilled chicken that adds a delicious smoky flavor for a soup that the entire family will love. 

Adding grilled or smoked meats to your soup recipes is a great way to boost the flavor. It’s a great way to use up leftovers or make a batch of our Meal Prep Chicken for several delicious meals. 

Ingredients Needed

For the Grilled Chicken

• Chicken Breasts
• Butter
• Italian Rub

For the Soup

• Carrots
• Onions
• Garlic
• Olive Oil
• Tomato Sauce
• Canned Diced Tomatoes 
• Pesto
• Pasta
• Parmesan Cheese
• Fresh Basil

Step By Step Directions

For the Grilled Chicken: Grilled chicken breasts can be done in a large batch and divided up into 2- 3 meals. This is the same chicken we used in our Grilled Chicken Spaghetti Recipe. A rotisserie chicken from the deli will also work. 

1. Pat chicken dry with paper towels.
2. Inject melted into the chicken breasts also coating the outside.
3. Coat the chicken with Italian Rub. 
4. Cook chicken on the grill with the lid closed for about 25 minutes.
5. Check internal temperature using a digital meat thermometer, cooking until it reaches 165°.
6. Remove chicken from the grill and allow to rest about 5 minutes before dicing. 

For the Soup

1. Slice the carrots and dice the onions and garlic.
2. Cook in olive oil over medium heat, stirring occasionally until vegetables are softened. 
3. Add the tomato sauce.
4. Next, add the diced tomatoes and chicken broth. 
5. Stir to combine and bring the mixture to a boil. 
6. Stir in the pasta, cooking, stirring often about 5 minutes.
7. Add the pesto and the diced chicken.
8. Continue cooking until pasta is tender.
9. Remove from heat and stir in grated parmesan cheese.
10. Serve immediately, garnishing with fresh basil and additional parmesan cheese if desired.

How to Store and Reheat

Store cooled soup in an airtight container in the refrigerator up to 4 days.

Reheat in a pan over medium heat, stir in additional chicken broth or water if needed. Stir often until heated through.

Get this easy Grilled Chicken Parmesan Soup on the table in under an hour for a hearty meal that the entire family will enjoy. It’s filled with all of the best flavors of our grilled parmesan chicken in a pasta soup. 

If you love this recipe as much as we do, please leave a comment and a five star review. Help us share on Pinterest, Instagram and Facebook!

Print Recipe

4.43 from 7 votes

Grilled Chicken Parmesan Soup

Grilled Chicken Parmesan Soup is a quick and easy comfort food meal. Made with grilled chicken that adds a delicious smoky flavor for a soup that the entire family will love. 

Prep Time10 minutes mins

Cook Time1 hour hr

Total Time1 hour hr 10 minutes mins

Course: Soup

Cuisine: American

Keyword: chicken and pasta soup, chicken parmesan soup, soup recipe with grilled chicken, tomato soup with chicken

Servings: 4 Servings

Calories: 689kcal

Author: Milisa

Ingredients

For the Chicken:

• 1 pounds boneless skinless chicken breasts
• 1 ½ tablespoons melted butter
• 1 tablespoon Italian Rub

For the Soup:

• 1 large carrot sliced thin
• 1 medium onion diced
• 1 tablespoon minced garlic
• 3 tablespoons olive oil
• 15 ounce can tomato sauce
• 14.5 ounce can diced tomatoes
• 4 cups chicken broth
• ⅓ cup pesto
• 8 ounces Fusilli Pasta
• ½ cup grated parmesan cheese plus more for serving
• fresh basil optional for garnish

Instructions

• Pat chicken dry with paper towels.
• Inject melted into the chicken breasts also coating the outside.
• Coat the chicken with Italian Rub. 
• Cook chicken on the grill with the lid closed for about 25 minutes.
• Check internal temperature using a digital meat thermometer, cooking until it reaches 165°.
• Remove chicken from the grill and allow to rest about 5 minutes before dicing. 
• Cook carrots, onions and garlic in olive oil over medium heat, stirring occasionally until vegetables are softened. 
• Stir in the tomato sauce, diced tomatoes and chicken broth, bringing to a boil. 
• Stir in the pasta, cooking, stirring often about 5 minutes.
• Add the pesto and the diced chicken.
• Continue cooking until pasta is tender. 
• Remove from heat and stir in grated parmesan cheese.
• Serve immediately, garnishing with fresh basil and additional parmesan cheese if desired.

Notes

Store cooled soup in an airtight container in the refrigerator up to 4 days.

Reheat in a pan over medium heat, stir in additional chicken broth or water if needed. Stir often until heated through.

Nutrition

Serving: 1g | Calories: 689kcal | Carbohydrates: 45g | Protein: 50g | Fat: 34g | Saturated Fat: 9g | Polyunsaturated Fat: 22g | Cholesterol: 129mg | Sodium: 2043mg | Fiber: 6g | Sugar: 10g

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