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Crockpot Chicken Parmesan Soup

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3.8 from 27 reviews

This Crockpot Chicken Parmesan Soup transforms the beloved classic Italian dish into a hearty, comforting soup. Featuring tender shredded chicken, small pasta, and a creamy tomato broth enriched with melted mozzarella and Parmesan cheese, this soup offers a warm and flavorful meal perfect for cozy days.

Ingredients

Scale

Soup Base

  • 1 ½ pounds boneless skinless chicken breasts
  • 1 28-ounce can crushed tomatoes
  • 1 15-ounce can tomato sauce
  • 4 cups chicken broth
  • 3 cloves garlic, minced
  • 1 small onion, finely diced
  • 1 teaspoon Italian seasoning
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon pepper

Pasta and Dairy

  • 1 cup small pasta (ditalini, fusilli, elbows, or rotini)
  • ½ cup heavy cream or half-and-half
  • 1 cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese

Garnish

  • 2 tablespoons chopped fresh parsley
  • Optional: garlic croutons or toasted bread for serving

Instructions

  1. Combine Ingredients in Slow Cooker: Place the chicken breasts at the bottom of your slow cooker and add crushed tomatoes, tomato sauce, chicken broth, minced garlic, diced onion, Italian seasoning, dried basil, dried oregano, salt, and pepper. Stir gently to mix all ingredients evenly.
  2. Cook Chicken: Cover and cook on low for 6 hours or on high for 3 to 4 hours until the chicken is tender and fully cooked through, absorbing all the flavors from the broth and seasonings.
  3. Shred Chicken: Remove the chicken breasts from the slow cooker and shred them finely using two forks. Return the shredded chicken back into the soup to blend the texture throughout.
  4. Cook Pasta: Add the uncooked small pasta to the slow cooker. Cover and cook on high for an additional 20 to 25 minutes, until the pasta is tender but not mushy.
  5. Add Cream and Cheese: Stir in the heavy cream (or half-and-half), shredded mozzarella, and grated Parmesan cheese. Continue stirring until the cheese melts completely and the soup becomes rich and creamy. Taste and adjust seasoning if necessary.
  6. Serve and Garnish: Ladle the soup into bowls and garnish with chopped fresh parsley and an extra sprinkle of Parmesan cheese. Optionally, serve with garlic croutons or toasted bread for added crunch and flavor.

Notes

  • Use small pasta shapes to ensure quick and even cooking in the slow cooker.
  • For a lighter version, substitute heavy cream with half-and-half or milk, but the soup will be less rich.
  • Adjust seasoning and salt based on your taste and if using low-sodium broth.
  • Fresh parsley garnish adds a pop of color and freshness to the creamy soup.
  • This soup can be stored in the refrigerator for up to 3 days; pasta may absorb broth so consider adding extra broth when reheating.

Find it online: https://yumfoodusa.com/crockpot-chicken-parmesan-soup/