Crockpot Chicken Parmesan Soup Recipe

Introduction

Crockpot Chicken Parmesan Soup is a comforting and flavorful twist on the classic Italian dish made easy in a slow cooker. This warm, cheesy soup combines tender chicken, tangy tomatoes, and delicious Italian herbs for an effortless weeknight meal.

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

Tips & Variations

• For a lower-fat version, use half-and-half instead of heavy cream or omit the cream entirely.
• Try adding chopped spinach or kale for extra greens and nutrition.
• If you prefer, substitute the small pasta with cooked orzo or small shells.
• Adjust red pepper flakes to control the spice level to your taste.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 4 days. Reheat gently on the stove or in the microwave, stirring occasionally. The pasta may soak up liquid over time, so add a splash of broth or water when reheating to loosen the soup.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

Yes, you can use frozen chicken in the slow cooker; just add extra cooking time to ensure the chicken is fully cooked through.

What can I substitute for the pasta if I want a gluten-free option?

Replace the pasta with gluten-free pasta or small gluten-free grains like quinoa. Add the gluten-free options later in the cooking process, as cooking times may vary.

Crockpot Chicken Parmesan Soup Recipe

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★★★★★

4.6 from 51 reviews

• Author: Lily
• Total Time: 6 hours 45 minutes
• Yield: 6 servings 1x

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Description

This Crockpot Chicken Parmesan Soup is a comforting, hearty soup inspired by the classic chicken parmesan flavors. Tender chicken breasts cooked slowly in a rich tomato broth with herbs, garlic, and onions, combined with pasta and melted cheeses for a creamy finish. It’s a perfect easy-to-make slow cooker meal that warms you up with its cheesy, savory goodness.

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Ingredients

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Soup Base

• 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

Pasta & Cheese

• 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)

Garnish

• Fresh basil or parsley, for garnish

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Instructions

1. Combine Ingredients: Place the chicken, diced onion, minced garlic, crushed tomatoes, chicken broth, dried basil, oregano, red pepper flakes, salt, and pepper into the slow cooker. Ensure everything is evenly distributed.
2. Cook Chicken: Cover the slow cooker 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. Shred Chicken: Remove the chicken breasts or thighs from the slow cooker and shred them using two forks. Return the shredded chicken back into the soup base in the slow cooker.
4. Add Pasta and Cook: Stir in the uncooked pasta and continue cooking on high for 15 to 20 minutes or until the pasta is cooked al dente, absorbing flavors from the broth.
5. Add Cheeses and Cream: Mix in the grated Parmesan and shredded mozzarella cheese, stirring until melted and fully incorporated. Stir in the heavy cream or half-and-half if using, to add creaminess.
6. Serve and Garnish: Ladle the hot soup into bowls and garnish with fresh basil or parsley and additional cheese or croutons if desired. Serve immediately for best flavor.

Notes

• You can substitute chicken thighs for breasts for a juicier texture.
• Adjust crushed red pepper flakes to control spiciness or omit if you prefer no heat.
• For a lighter version, omit the cream or use half-and-half instead.
• Use gluten-free pasta to make this recipe gluten-free if needed.
• Leftover soup can be refrigerated for up to 3 days, reheat gently to avoid curdling the cream.

• Prep Time: 15 minutes
• Cook Time: 6 hours 30 minutes
• Category: Soup
• Method: Slow Cooking
• Cuisine: Italian-American

Keywords: chicken parmesan soup, crockpot chicken soup, slow cooker chicken soup, cheesy chicken soup, easy comforting soup