Crockpot Chicken Parmesan Soup Recipe

Introduction

This Crockpot Chicken Parmesan Soup combines the comforting flavors of classic chicken Parmesan into a warm, hearty soup. It’s an easy slow cooker meal perfect for busy days and sure to satisfy your Italian food cravings.

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, salt, and pepper into the slow cooker.
2. Step 2: Cover and cook on low for 6 to 7 hours or 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, 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 al dente.
5. Step 5: Add the grated Parmesan and shredded mozzarella cheeses, stirring until all the cheese has melted. If using, stir in the heavy cream or half-and-half for a richer texture.
6. Step 6: Ladle the soup into bowls and garnish with fresh basil or parsley, and extra cheese or croutons if desired. Serve warm.

Tips & Variations

• For a lighter option, substitute half-and-half or cream with whole milk or omit it entirely.
• Use gluten-free pasta for a gluten-free meal.
• Add chopped spinach or kale in the last 10 minutes for extra greens.
• For more spice, increase the crushed red pepper flakes or add a pinch of chili powder.
• Use pre-cooked rotisserie chicken to shorten cook time, adding it in step 3.

Storage

Store the soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if the soup has thickened. Pasta may absorb liquid over time, so stir well before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work great and add extra flavor and tenderness to the soup.

Can I freeze this soup?

Freezing is possible but not recommended with the pasta inside as it can become mushy. For best results, freeze the soup without pasta and add fresh pasta when reheating.

Crockpot Chicken Parmesan Soup Recipe

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★★★★★

4.5 from 123 reviews

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

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Description

This Crockpot Chicken Parmesan Soup combines the comforting flavors of classic chicken parmesan in a warm, hearty soup made easy in your slow cooker. Tender chicken, crushed tomatoes, Italian herbs, and a blend of cheeses create a rich and satisfying meal that’s perfect for busy days or cozy evenings.

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Ingredients

Scale 1x2x3x

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

Finishing Touches

• 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 (if using), salt, and pepper into the slow cooker. Mix gently to combine.
2. Cook the Soup: Cover the slow cooker and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is fully cooked and tender.
3. Shred Chicken: Remove the cooked chicken from the slow cooker, shred it finely using two forks, then return the shredded chicken to the soup, mixing well.
4. Add Pasta: Stir in the uncooked pasta and cook the soup on high for an additional 15–20 minutes, or until the pasta is al dente (tender but still firm).
5. Incorporate Cheeses and Cream: Add the grated Parmesan and shredded mozzarella into the soup, stirring until the cheeses have melted completely. Optionally, stir in the heavy cream or half-and-half for extra creaminess.
6. Serve and Garnish: Ladle the soup into bowls and garnish with fresh basil or parsley, extra cheese, or croutons as desired for a beautiful presentation and added texture.

Notes

• You can use either boneless skinless chicken breasts or thighs based on your preference.
• If you prefer a spicier soup, increase the amount of crushed red pepper flakes.
• The heavy cream is optional but adds a rich, creamy texture.
• Ensure the pasta is cooked al dente to avoid it becoming mushy if reheated.
• Leftover soup can be refrigerated for up to 3 days and reheated gently on the stovetop or microwave.

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

Keywords: Crockpot chicken parmesan soup, slow cooker chicken soup, Italian chicken soup, cheesy chicken soup, easy crockpot recipes