Crockpot Chicken Parmesan Soup Recipe

Introduction

This Crockpot Chicken Parmesan Soup brings the comforting flavors of classic chicken parmesan into a warm, hearty soup that’s easy to prepare. Perfect for busy days, it combines tender chicken, savory tomatoes, and cheesy goodness in a slow cooker.

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 6–7 hours or on high for 3–4 hours, until the chicken is fully cooked.
3. Step 3: Remove the chicken from the slow cooker, shred it with two forks, then return it to the soup.
4. Step 4: Stir in the uncooked pasta and cook on high for 15–20 minutes, until the pasta is al dente.
5. Step 5: Add the grated Parmesan and shredded mozzarella cheeses, stirring until melted. If using, stir in the heavy cream or half-and-half to add richness.
6. Step 6: Serve the soup ladled into bowls, garnished with fresh basil or parsley, extra cheese, or croutons as desired.

Tips & Variations

• Use chicken thighs for more flavorful, tender meat; breasts work well too for a leaner option.
• For a spicier kick, increase the crushed red pepper flakes or add a pinch of cayenne.
• Substitute the small pasta with gluten-free pasta if needed, adding it during the last cooking stage.
• Leftover soup can be thickened by adding more broth or thinned with a splash of milk on reheating.

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, stirring occasionally. Pasta may absorb broth over time, so add a little extra broth or water when reheating to maintain a good consistency.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken for this recipe?

It’s best to use thawed chicken to ensure even cooking, but you can use frozen chicken if you increase the slow cooker time and make sure the chicken reaches a safe internal temperature.

Can I make this soup without a slow cooker?

Yes, you can prepare this soup on the stovetop by simmering the ingredients in a large pot until the chicken is cooked and the flavors meld. Adjust cooking times accordingly, then shred the chicken and add pasta as directed.

Crockpot Chicken Parmesan Soup Recipe

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★★★★★

4.8 from 60 reviews

• Author: Zoe
• Total Time: 6 hours 30 minutes to 7 hours 35 minutes (low) or 3 hours 15 minutes to 4 hours 20 minutes (high)
• Yield: 6 servings 1x

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Description

A comforting and hearty Crockpot Chicken Parmesan Soup featuring tender shredded chicken simmered with diced onions, garlic, crushed tomatoes, and Italian herbs in a flavorful broth. This slow-cooked soup is finished with pasta, Parmesan, mozzarella, and a touch of cream for a rich and satisfying meal perfect for cozy days.

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Ingredients

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Main 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

Pasta and Cheese

• 1 cup uncooked small pasta (ditalini or elbow macaroni)
• 1/2 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese

Optional and Garnish

• 1/2 cup heavy cream or half-and-half (optional)
• Fresh basil or parsley, for garnish

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Instructions

1. Add Ingredients to Crockpot: Place the chicken breasts or thighs, diced onion, minced garlic, crushed tomatoes, chicken broth, dried basil, dried oregano, crushed red pepper flakes, salt, and pepper into the slow cooker.
2. Cook the Soup: Cover 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.
3. Shred Chicken: Remove the cooked chicken from the slow cooker, shred it finely using two forks, and then return the shredded chicken back into the soup.
4. Add Pasta and Cook: Stir in uncooked small pasta and cook on high heat in the slow cooker for an additional 15 to 20 minutes until the pasta is al dente.
5. Add Cheeses and Cream: Incorporate grated Parmesan and shredded mozzarella cheese into the soup, stirring until melted and well combined. If using, stir in the heavy cream or half-and-half for a creamy finish.
6. Serve and Garnish: Ladle the soup into bowls and garnish with fresh basil or parsley, extra cheese, or croutons as desired.

Notes

• You can use either chicken breasts or thighs depending on your preference for lean or more flavorful meat.
• Crushed red pepper flakes are optional; omit if you prefer no heat.
• Pasta should be added towards the end to avoid overcooking and becoming mushy.
• The heavy cream or half-and-half adds creaminess but can be left out for a lighter version.
• Fresh herbs such as basil or parsley add a fresh burst of flavor when serving.

• Prep Time: 15 minutes
• Cook Time: 6 to 7 hours on low or 3 to 4 hours on high, plus 15 to 20 minutes for pasta
• Category: Soup
• Method: Slow Cooking
• Cuisine: Italian-American

Keywords: chicken parmesan soup, crockpot soup, slow cooker chicken soup, Italian chicken soup, comfort food, easy dinner, weeknight meal