Crockpot Chicken Parmesan Soup Recipe

Introduction

This Crockpot Chicken Parmesan Soup is a comforting and hearty dish that brings all the flavors of classic chicken Parmesan into a warm, cozy bowl. Perfect for busy days, it combines tender chicken, flavorful herbs, and cheesy goodness with a rich tomato base.

Ingredients

• 1 1/2 lbs boneless skinless chicken breasts or thighs
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 4 cups chicken broth
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper flakes (optional)
• Salt and pepper, to taste
• 1 cup uncooked small pasta (ditalini or elbow macaroni)
• 1/2 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup heavy cream or half-and-half (optional)
• Fresh basil or parsley, for garnish

Instructions

1. Step 1: Place the chicken, diced onion, minced garlic, crushed tomatoes, chicken broth, dried basil, dried oregano, crushed red pepper flakes (if using), salt, and pepper into your slow cooker.
2. Step 2: Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is fully cooked and tender.
3. Step 3: Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the soup.
4. Step 4: Stir in the uncooked pasta and cook on high for 15 to 20 minutes, or until the pasta is al dente.
5. Step 5: Add the grated Parmesan and shredded mozzarella to the pot, stirring until the cheeses are melted and combined. If using, stir in the heavy cream or half-and-half for extra richness.
6. Step 6: Ladle the soup into bowls and garnish with fresh basil or parsley, extra cheese, or croutons as desired.

Tips & Variations

• For a lighter version, omit the cream or substitute with milk. You can also use gluten-free pasta to make it gluten-free.
• Adding a handful of spinach or kale near the end of cooking boosts nutrition and adds a fresh touch.
• If you prefer a spicier soup, increase the crushed red pepper flakes or add a dash of hot sauce.
• Use rotisserie chicken for a quicker version; add pasta and cheese in the last 20 minutes of cooking.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. If the soup thickens too much, add a splash of chicken broth or water to loosen it before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use thawed chicken breasts or thighs to ensure even cooking and to prevent the soup from being too watery. If using frozen chicken, increase the cooking time and ensure it’s cooked through.

What type of pasta works best in this soup?

Small pasta shapes like ditalini, elbow macaroni, or small shells work well because they cook quickly and fit nicely on a spoon with the soup. Avoid long noodles as they may become mushy.

Crockpot Chicken Parmesan Soup Recipe

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★★★★★

4.7 from 57 reviews

• Author: Gabriel
• Total Time: 6 hours 30 minutes to 7 hours 15 minutes (low) or 3 hours 15 minutes to 4 hours 20 minutes (high)
• Yield: 6 servings 1x

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Description

This Crockpot Chicken Parmesan Soup is a comforting and hearty dish perfect for busy days. Featuring tender chicken breast cooked slowly with tomatoes, herbs, and chicken broth, it is enriched with Parmesan, mozzarella, and optionally cream for a rich, creamy texture. Pasta is cooked directly in the soup for convenience, and the dish is finished with fresh herbs for a vibrant touch.

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Ingredients

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Main Ingredients

• 1 1/2 lbs boneless skinless chicken breasts or thighs
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 4 cups chicken broth
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper flakes (optional)
• Salt and pepper, to taste
• 1 cup uncooked small pasta (ditalini or elbow macaroni)
• 1/2 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup heavy cream or half-and-half (optional)
• Fresh basil or parsley, for garnish

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Instructions

1. Combine Ingredients: Place chicken, diced onion, minced garlic, crushed tomatoes, chicken broth, dried basil, dried oregano, crushed red pepper flakes, salt, and pepper into the slow cooker. Mix gently to combine the flavors before cooking.
2. Cook Chicken: Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is fully cooked and tender enough to shred.
3. Shred Chicken: Remove the cooked chicken from the slow cooker and shred it using two forks. Return the shredded chicken back into the soup in the slow cooker.
4. Add Pasta: Stir in the uncooked small pasta of your choice directly into the soup. Continue cooking on high for another 15 to 20 minutes until the pasta is al dente, absorbing some of the soup’s rich flavors.
5. Incorporate Cheeses and Cream: Stir in the grated Parmesan and shredded mozzarella until fully melted and well combined. If desired, add heavy cream or half-and-half to create a creamy texture and stir well.
6. Serve and Garnish: Ladle the soup into bowls and garnish with fresh basil or parsley, extra Parmesan cheese, or croutons for added flavor and texture.

Notes

• You can use either chicken breasts or thighs depending on your preference; thighs will yield a juicier result.
• If you prefer less spicy soup, omit the crushed red pepper flakes.
• For a lighter version, substitute heavy cream with half-and-half or omit it entirely.
• Ensure pasta is cooked just until al dente to avoid it becoming mushy during storage.
• This soup can be refrigerated for up to 3 days or frozen for up to 2 months.

• Prep Time: 15 minutes
• Cook Time: 6 to 7 hours (low) or 3 to 4 hours (high), plus 15 to 20 minutes for pasta
• Category: Soup
• Method: Slow Cooking
• Cuisine: Italian-American

Keywords: Chicken Parmesan Soup, Crockpot Soup, Slow Cooker Soup, Italian Soup, Comfort Food