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.
Ingredients
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
- 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.
- 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
