Crockpot Chicken Parmesan Soup Recipe

Introduction

This Crockpot Chicken Parmesan Soup combines comforting Italian flavors into an easy, hearty meal perfect for any day. With tender chicken, rich tomatoes, melted cheeses, and tender pasta, it’s a family favorite that requires minimal effort.

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, onion, garlic, crushed tomatoes, chicken broth, dried basil, dried oregano, crushed red pepper flakes, salt, and pepper into the slow cooker. Stir gently to combine.
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.
3. Step 3: Remove the chicken from the slow cooker, shred it using two forks, then 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 tender but still al dente.
5. Step 5: Add the grated Parmesan and shredded mozzarella cheese to the soup, stirring until the cheeses melt completely. If using, stir in the heavy cream or half-and-half to add richness.
6. Step 6: Ladle the soup into bowls and garnish with fresh basil or parsley, extra cheese, or croutons as desired. Serve hot.

Tips & Variations

• For a lower-fat option, substitute the heavy cream with half-and-half or omit it entirely.
• Use gluten-free pasta if you need a gluten-free version of this soup.
• If you prefer, brown the chicken breasts in a skillet before adding them to the slow cooker for extra flavor.
• Add chopped spinach or kale during the last 10 minutes of cooking for some added greens.

Storage

Store any leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if it has thickened. Pasta may absorb some liquid overnight, so adjusting the consistency when reheating is helpful.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this soup?

Yes, you can use frozen chicken breasts or thighs. Just increase the cooking time slightly and ensure the chicken is cooked through before shredding.

What pasta works best in this soup?

Small pasta shapes like ditalini, elbow macaroni, or small shells work well as they cook quickly and blend nicely with the soup’s texture.

Crockpot Chicken Parmesan Soup Recipe

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★★★★★

4.9 from 86 reviews

• Author: Marina
• Total Time: 6 hours 30 minutes to 7 hours 35 minutes
• Yield: 6 servings 1x

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Description

A comforting and hearty Crockpot Chicken Parmesan Soup combining tender slow-cooked chicken, aromatic herbs, rich cheeses, and pasta in a savory tomato broth. Perfect for an easy, flavorful meal that warms you up and satisfies Italian food cravings.

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Ingredients

Scale 1x2x3x

Soup 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. Add Ingredients to Slow Cooker: Place chicken breasts or thighs, diced onion, minced garlic, crushed tomatoes, chicken broth, dried basil, dried oregano, crushed red pepper flakes (if using), salt, and pepper into the crockpot. This combination forms the flavorful base of the soup.
2. Slow Cook the Soup: Cover the crockpot 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, allowing flavors to meld beautifully.
3. Shred Chicken: Remove the cooked chicken from the crockpot and shred it using two forks. Return the shredded chicken back into the soup, stirring to combine.
4. Cook Pasta in Soup: Stir in the uncooked small pasta directly into the soup. Set the crockpot to high and cook for an additional 15 to 20 minutes, or until the pasta is al dente, absorbing the delicious broth.
5. Add Cheeses and Cream: Stir in grated Parmesan and shredded mozzarella cheeses until they melt smoothly into the soup. Optionally, stir in the heavy cream or half-and-half for a richer, creamier texture.
6. Serve and Garnish: Ladle the soup into bowls and garnish with fresh basil or parsley, extra Parmesan cheese, or croutons to enhance flavor and presentation. Serve hot and enjoy a cozy meal.

Notes

• You can use either chicken breasts or thighs depending on your preference; thighs tend to be juicier.
• Adjust the red pepper flakes to control the spice level.
• Use smaller pasta shapes like ditalini or elbow macaroni for better texture in the soup.
• The cream is optional but adds a lovely richness to the soup.
• Leftovers keep well refrigerated for 3-4 days and pasta may absorb more broth upon reheating.

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

Keywords: chicken parmesan soup, crockpot chicken soup, slow cooker soup, Italian soup, cheesy chicken soup, comfort food