Crockpot Chicken Parmesan Soup Recipe
Introduction
This Crockpot Chicken Parmesan Soup is a comforting and easy-to-make dish that combines classic Italian flavors in a warm, hearty bowl. Perfect for busy days, it delivers a creamy, cheesy taste without the fuss.
Ingredients
- 2 boneless, skinless chicken breasts
- 1 can (14.5 oz) diced tomatoes
- 4 cups chicken broth
- 1 cup small pasta (such as ditalini or elbow macaroni)
- 1 cup grated Parmesan cheese
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
Instructions
- Step 1: Place the chicken breasts, diced tomatoes (with juice), chicken broth, minced garlic, basil, oregano, salt, and pepper into the crockpot.
- Step 2: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and cooked through.
- Step 3: Remove the chicken and shred it with two forks, then return it to the crockpot.
- Step 4: Add the pasta to the soup and cook on high for another 20-30 minutes, until the pasta is tender.
- Step 5: Stir in the grated Parmesan cheese just before serving, allowing it to melt into the soup for a rich, creamy finish.
Tips & Variations
- Use rotisserie chicken to save time; add it during the last hour of cooking to prevent overcooking.
- Swap out the pasta for gluten-free varieties if needed.
- Add fresh spinach or basil at the end for a burst of color and freshness.
Storage
Store leftovers 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.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I freeze Crockpot Chicken Parmesan Soup?
Yes, you can freeze this soup in a freezer-safe container for up to 2 months. It’s best to undercook the pasta slightly before freezing to prevent it from becoming mushy upon reheating.
Can I use other cheeses besides Parmesan?
Parmesan provides the classic flavor, but you can also try Pecorino Romano or a mild mozzarella for a different twist. Just be sure to add cheese at the end to avoid curdling.
PrintCrockpot Chicken Parmesan Soup Recipe
This Crockpot Chicken Parmesan Soup is a hearty and comforting dish combining tender chicken, flavorful tomatoes, pasta, and rich parmesan cheese. Slow-cooked to perfection, it melds classic Italian flavors into a warm and satisfying soup that’s perfect for easy weeknight meals or cozy gatherings.
- Prep Time: 15 minutes
- Cook Time: 6 hours 30 minutes
- Total Time: 6 hours 45 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian-American
Ingredients
Soup Ingredients
- 2 pounds boneless, skinless chicken breasts
- 1 (28-ounce) can crushed tomatoes
- 4 cups low-sodium chicken broth
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- 8 ounces pasta (such as rotini or penne)
- Salt and black pepper to taste
- 1 cup grated Parmesan cheese, plus extra for garnish
- 2 tablespoons olive oil
- Fresh basil or parsley, chopped for garnish
Instructions
- Prepare the Slow Cooker: Spray the inside of your crockpot with cooking spray or drizzle with a little olive oil to prevent sticking.
- Add the Base Ingredients: Place the chicken breasts, crushed tomatoes, chicken broth, diced onion, minced garlic, dried basil, dried oregano, red pepper flakes (if using), salt, and pepper into the crockpot. 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 cooked through and tender.
- Shred the Chicken: Remove the chicken breasts from the crockpot and shred them using two forks. Return the shredded chicken to the crockpot and stir well.
- Cook the Pasta: Add the pasta to the crockpot and cook on high for about 20-25 minutes until the pasta is al dente. Stir occasionally to prevent sticking.
- Add the Parmesan Cheese: Stir in the grated Parmesan cheese until melted and well combined. Adjust salt and pepper to taste.
- Serve: Ladle the soup into bowls, garnish with extra Parmesan cheese and freshly chopped basil or parsley. Serve hot with crusty bread if desired.
Notes
- You can substitute rotini or penne with any small pasta of your choice.
- For a creamier soup, add 1/2 cup of heavy cream or milk when adding the Parmesan cheese.
- Make sure not to add the pasta too early to avoid it becoming mushy.
- Leftovers can be stored in the refrigerator for up to 3 days; reheat gently to avoid overcooking the pasta.
- To make this soup gluten-free, substitute the pasta with gluten-free pasta varieties.
Keywords: Chicken Parmesan Soup, Crockpot Soup, Slow Cooker Recipes, Italian Soup, Comfort Food Soup
