Crock Pot Creamy Chicken Parmesan Soup Recipe
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.
- 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
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
- 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.
- 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.
- Pour Broth: Add 4 cups of low-sodium chicken broth over the layered ingredients, ensuring the mixture is well combined inside the crock pot.
- 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.
- 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.
- Add Cream: Stir in 1 cup of heavy cream to enrich the soup with a creamy texture.
- 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.
- 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.
- Simmer Uncovered: Cook the soup uncovered on low for an additional 20 to 30 minutes to meld flavors and slightly thicken.
- 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
