Crock Pot Creamy Chicken Parmesan Soup Recipe

Introduction

This Crock Pot Creamy Chicken Parmesan Soup is a comforting and flavorful dish perfect for chilly days. With tender chicken, rich Parmesan, and a creamy tomato base, it’s easy to prepare and will quickly become a family favorite.

Ingredients

• 2–3 boneless, skinless chicken breasts (or thighs)
• 4 cups low-sodium chicken broth
• 1 small yellow onion, finely chopped
• 3–4 garlic cloves, minced
• 1 tsp Italian seasoning
• 1/2 tsp crushed red pepper flakes (optional)
• 1 (14.5 oz) can crushed tomatoes
• 1 cup heavy cream
• 1 cup freshly grated Parmesan cheese
• 2 tbsp cornstarch + 2 tbsp cold water (optional, for thickening)
• Fresh parsley, chopped (for garnish)
• Salt and pepper to taste

Instructions

1. Step 1: Place the raw chicken in the bottom of the crock pot.
2. Step 2: Add the chopped onion, minced garlic, Italian seasoning, crushed red pepper flakes (if using), and crushed tomatoes on top of the chicken.
3. Step 3: Pour the chicken broth over all the ingredients in the crock pot.
4. Step 4: Cover and cook on low for 6–7 hours or on high for 3–4 hours until the chicken is cooked through.
5. Step 5: Remove the chicken from the crock pot and shred it using two forks; then return the shredded chicken to the crock pot.
6. Step 6: Stir in the heavy cream to the soup base.
7. Step 7: (Optional) Mix cornstarch with cold water to create a slurry, add it to the soup, and stir to thicken.
8. Step 8: Gradually add the grated Parmesan cheese, stirring constantly until it melts into the soup.
9. Step 9: Cook uncovered on low for an additional 20–30 minutes to allow flavors to meld and soup to thicken.
10. Step 10: Season with salt and pepper to taste. Garnish with freshly chopped parsley before serving.

Tips & Variations

• Use boneless, skinless thighs for a juicier, more flavorful soup.
• For a thicker soup without cornstarch, let it cook uncovered for longer to reduce the liquid.
• Add a handful of cooked pasta or cooked rice to make it more filling.
• Swap heavy cream for half-and-half for a lighter version, though it will be less rich.
• Top each serving with extra Parmesan or a drizzle of good olive oil for added richness.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent curdling. This soup can also be frozen for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this soup?

Yes, but cooking times may need to be extended slightly to ensure the chicken is fully cooked. It’s best to thaw it beforehand when possible for even cooking.

Is this soup spicy?

The crushed red pepper flakes add a mild heat, but they are optional. You can omit them if you prefer a milder flavor.

Crock Pot Creamy Chicken Parmesan Soup Recipe

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★★★★★

4.9 from 150 reviews

This Crock Pot Creamy Chicken Parmesan Soup is a comforting and hearty slow-cooked soup combining tender chicken, flavorful Italian herbs, crushed tomatoes, and creamy Parmesan cheese. Perfect for an easy weeknight dinner, it delivers rich flavors with minimal effort by using a slow cooker to meld savory ingredients into a deliciously satisfying soup.

• Author: Maya
• Prep Time: 10 minutes
• Cook Time: 6 hours
• Total Time: 6 hours 10 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: Italian-American
• Diet: Low Salt

Ingredients

Scale 1x2x3x

Chicken and Broth

• 2–3 boneless, skinless chicken breasts (or thighs)
• 4 cups low-sodium chicken broth

Vegetables and Seasonings

• 1 small yellow onion, finely chopped
• 3–4 garlic cloves, minced
• 1 tsp Italian seasoning
• 1/2 tsp crushed red pepper flakes (optional)
• Salt and pepper to taste

Tomato and Dairy

• 1 (14.5 oz) can crushed tomatoes
• 1 cup heavy cream
• 1 cup freshly grated Parmesan cheese

Thickener (Optional)

• 2 tbsp cornstarch + 2 tbsp cold water (optional, for thickening)

Garnish

• Fresh parsley, chopped

Instructions

1. Prepare the Slow Cooker: Place the raw chicken breasts or thighs in the bottom of the crock pot to form the base of your soup.
2. Add Vegetables and Seasonings: Layer the finely chopped onion, minced garlic, Italian seasoning, and optional crushed red pepper flakes over the chicken. Pour in the can of crushed tomatoes to add depth and acidity.
3. Pour Broth: Add 4 cups of low-sodium chicken broth over the layered ingredients, ensuring the mixture is well combined inside the crock pot.
4. Cook the Soup: Cover the crock pot and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the chicken is tender and cooked through.
5. Shred the Chicken: Carefully remove the cooked chicken breasts or thighs with tongs, shred them using two forks until you have fine pieces, then return the shredded chicken to the crock pot.
6. Add Cream: Stir in 1 cup of heavy cream to enrich the soup with a creamy texture.
7. Thicken the Soup (Optional): If you prefer a thicker soup, prepare a cornstarch slurry by mixing 2 tablespoons of cornstarch with 2 tablespoons of cold water, then stir it into the soup until it begins to thicken.
8. Incorporate Parmesan Cheese: Gradually add 1 cup of freshly grated Parmesan cheese into the crock pot, stirring constantly to allow it to melt smoothly into the creamy broth.
9. Simmer Uncovered: Cook the soup uncovered on low for an additional 20 to 30 minutes to meld flavors and slightly thicken.
10. Season and Garnish: Taste the soup and adjust salt and pepper as needed. Serve garnished with freshly chopped parsley for a bright, fresh finish.

Notes

• Using boneless skinless chicken thighs instead of breasts gives a richer flavor and more tenderness.
• The crushed red pepper flakes add a mild heat but can be omitted for a milder soup.
• For a gluten-free version, ensure cornstarch and other ingredients are certified gluten-free.
• If you don’t have a crock pot, you can make this soup on the stovetop by simmering on low for 1.5 to 2 hours until the chicken is tender.
• Adding the Parmesan cheese gradually prevents clumping and ensures a smooth texture.
• Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stove.

Keywords: Chicken Parmesan Soup, Crock Pot Soup, Creamy Chicken Soup, Slow Cooker Recipes, Italian Chicken Soup, Comfort Food