Crockpot Chicken Parmesan Soup Recipe
Introduction
This Crockpot Chicken Parmesan Soup is a comforting and simple twist on the classic Italian favorite. It combines tender chicken, savory tomatoes, Parmesan cheese, and pasta in a hearty, slow-cooked soup perfect for cozy meals.
Ingredients
- 2 cups cooked chicken, shredded
- 4 cups diced tomatoes
- 1 cup grated Parmesan cheese
- 1 cup pasta (such as small shells or elbows)
- 4 cups chicken broth
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- Salt and pepper to taste
Instructions
- Step 1: Add the shredded chicken, diced tomatoes, minced garlic, dried basil, and chicken broth into the crockpot. Stir to combine.
- Step 2: Cover and cook on low for 6 hours or on high for 3 hours until the flavors blend and the soup is hot throughout.
- Step 3: About 20 minutes before serving, add the pasta and stir. Continue cooking until the pasta is tender.
- Step 4: Just before serving, stir in the grated Parmesan cheese. Season with salt and pepper to taste.
- Step 5: Serve the soup hot, garnished with extra Parmesan or fresh basil if desired.
Tips & Variations
- Use rotisserie chicken for a quicker prep time and added flavor.
- Substitute gluten-free pasta to make this recipe gluten-free.
- Add a splash of cream or half-and-half at the end for a richer, creamier soup.
- Include chopped spinach or kale during the last 30 minutes for extra greens.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Because the pasta will continue to absorb liquid, reheat gently on the stove with a bit of broth or water to loosen. This soup can also be frozen without the pasta for up to 2 months; add fresh pasta when reheating.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use fresh tomatoes instead of canned?
Yes, fresh tomatoes can be used, but make sure they are peeled and chopped. You may need to cook the soup a bit longer for the fresh tomatoes to break down and develop flavor.
What type of pasta works best for this soup?
Small pasta shapes like shells, elbows, or orzo work well because they cook evenly and are easy to eat in a soup. Avoid large pasta that may not cook through in the crockpot.
PrintCrockpot Chicken Parmesan Soup Recipe
This comforting Crockpot Chicken Parmesan Soup combines tender chicken, rich tomatoes, savory Parmesan cheese, and hearty pasta into a delicious, warming meal. Perfect for easy weeknight dinners, this slow-cooked soup melds classic Italian flavors in a creamy broth that will satisfy your craving for Chicken Parmesan in soup form.
- Prep Time: 10 minutes
- Cook Time: 6 hours 30 minutes
- Total Time: 6 hours 40 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian-American
Ingredients
Soup Ingredients
- 2 boneless, skinless chicken breasts (about 1 lb)
- 1 (28-ounce) can crushed tomatoes
- 4 cups chicken broth
- 1 cup heavy cream or half-and-half
- 1 cup shredded Parmesan cheese
- 1 cup uncooked pasta (such as small shells or orzo)
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and freshly ground black pepper, to taste
- 2 tablespoons olive oil
Instructions
- Prepare Ingredients: Mince the garlic and measure out the herbs. Rinse the chicken breasts and pat dry.
- Add to Crockpot: Place the chicken breasts into the crockpot along with the crushed tomatoes, chicken broth, minced garlic, dried basil, dried oregano, olive oil, salt, and pepper. Stir gently to combine.
- Cook the Soup: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is fully cooked and tender.
- Shred Chicken: Remove the chicken breasts from the crockpot and shred them using two forks. Return the shredded chicken to the soup.
- Add Pasta and Cream: Stir in the pasta and heavy cream. Cover and continue cooking on high for 15-20 minutes until the pasta is tender.
- Finish with Parmesan: Stir in the shredded Parmesan cheese until melted and incorporated, adjusting seasoning with salt and pepper if needed.
- Serve Hot: Ladle the soup into bowls and optionally garnish with fresh basil or additional Parmesan before serving.
Notes
- You can substitute chicken thighs for a juicier texture.
- Use gluten-free pasta to make this recipe gluten-free.
- The soup can be stored in the refrigerator for up to 4 days or frozen for up to 3 months.
- For a lighter version, use half-and-half or milk instead of heavy cream.
- Add crushed red pepper flakes for a spicy kick.
Keywords: chicken parmesan soup, crockpot soup, slow cooker chicken soup, Italian soup, comfort food, creamy chicken soup
