Chilled Grilled Chicken Soup Recipe for Summer Entertaining

Summer Grilled Chicken Soup is a light, comforting soup that feels like summer. Grilled chicken and fresh corn bring a smoky-sweet flavor that works even on warm evenings.

A Chicken Soup Recipe for Any Season

We enjoy soup year-round. While many people think of soup as a winter meal, a lighter version with summer ingredients is perfect when produce is at its peak. When we have leftover chicken, turkey or ham, we often turn it into a simple, satisfying soup the next day.

This Summer Grilled Chicken Soup delivers that same comforting feeling but with bright summer flavor. It’s quick to prepare and makes a great dinner on a warm night.

Grilled Chicken Adds Big Flavor

If you have leftover grilled chicken, this is an ideal use for it—just dice and add. Rotisserie or any cooked chicken will work, but the char from grilled chicken gives this soup a distinctive summer note.

We used fresh corn and zucchini for seasonal brightness, but you can swap other vegetables from your garden or pantry. The amount of noodles is flexible: use more for a heartier, stew-like texture or less for a brothy soup. Two cups of cut spaghetti makes it noodle-forward; reduce to 1 to 1 1/2 cups for more broth.

How to Make Summer Grilled Chicken Soup

Start by sautéing chopped onion in olive oil, then add fresh corn and zucchini and seasonings. Cook until the vegetables begin to soften, about 10–15 minutes. Add diced grilled chicken and pour in chicken broth, bring to a boil, then simmer. Stir in pasta and cook until tender. Finish with fresh herbs for a bright finish.

Fresh dill is suggested here, but fresh thyme, rosemary, or basil are excellent alternatives if you prefer. Most small pasta shapes work well—ditalini, rotini, pastina, or broken spaghetti are all good choices depending on what you have on hand.

Ingredients

• 1 1/2 lb chicken tenders, seasoned with salt, pepper and garlic powder and grilled
• 2 tablespoons olive oil
• 1 large onion, chopped (about 2 cups)
• 3 cups zucchini, chopped
• 2 cups fresh corn (frozen works too)
• 8 cups chicken broth
• Salt and pepper to taste
• 2 cups cut spaghetti (or 1–1 1/2 cups if you prefer more broth)
• 2 tablespoons fresh dill, chopped (or substitute fresh thyme, rosemary, or basil)

Instructions

1. Season the chicken tenders with salt, pepper and garlic powder. Grill 2–3 minutes per side until cooked through. Transfer to a cutting board and cut into bite-sized pieces.
2. In a large soup pot, heat the olive oil and sauté the chopped onion for about 5 minutes until softened.
3. Add the zucchini, corn, salt and pepper; cook and stir for another 5 minutes.
4. Add the diced chicken and pour in the chicken broth. Bring to a boil, then reduce heat and simmer for 15–20 minutes to meld flavors.
5. Add the pasta, stir, cover and cook until the pasta is tender, about 10 minutes (time will vary by pasta shape).
6. Stir in fresh dill (or your chosen herb), adjust seasoning, and serve warm.

More Chicken Soup Ideas

• Hearty chicken cacciatore-style soup
• Chicken pot pie soup
• Chicken and broccoli soup
• Lighter chicken corn chowder

This Summer Grilled Chicken Soup is an easy, flavorful way to enjoy soup during warm weather—smoky grilled chicken, sweet corn, tender zucchini and fresh herbs come together in a satisfying bowl.