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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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.
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