Crock Pot Creamy Chicken Parmesan Soup Recipe
A rich and comforting Crock Pot Creamy Chicken Parmesan Soup featuring tender shredded chicken, diced tomatoes, aromatic herbs, creamy Parmesan, and tender pasta, slow-cooked to perfection for an easy and flavorful meal.
- Prep Time: 15 minutes
- Cook Time: 6 hours 20 minutes
- Total Time: 6 hours 35 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian-American
- Diet: Low Salt
Ingredients
Scale
Soup Base
- 1.5 lbs boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes
- Salt and pepper to taste
Finishing Ingredients
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 8 oz pasta (penne, rotini, or your choice)
- Fresh basil or parsley for garnish (optional)
Instructions
- Prepare Ingredients: Place the chicken breasts, chicken broth, diced tomatoes, diced onion, minced garlic, dried basil, dried oregano, crushed red pepper flakes, salt, and pepper into your crock pot, stirring gently to combine.
- Slow Cook the Soup: Cover the crock pot and cook on low heat for 6-8 hours or on high for 3-4 hours until the chicken is fully cooked and tender enough to shred.
- Shred the Chicken: Remove the chicken breasts from the crock pot and use two forks to shred the meat finely; set aside.
- Add Cream, Cheese, and Pasta: Stir in the heavy cream and grated Parmesan cheese into the crock pot. Add the pasta, cover, and let it cook for an additional 15-20 minutes or until the pasta is tender but not overcooked.
- Combine and Season: Return the shredded chicken to the crock pot and stir everything together until well mixed. Taste and adjust seasoning with additional salt and pepper as desired.
- Serve: Ladle the soup into bowls and garnish with fresh basil or parsley if desired. Serve hot for a comforting, creamy meal.
Notes
- Use gluten-free pasta to make this soup gluten free.
- For a lighter version, substitute heavy cream with half-and-half or coconut cream.
- Adjust crushed red pepper flakes to control the spice level.
- Cook the pasta separately if you prefer firmer noodles and add them just before serving.
- Leftovers keep well refrigerated for up to 3 days and can be frozen for up to 1 month.
Nutrition
- Serving Size: 1 serving (about 1 1/2 cups)
- Calories: 380 kcal
- Sugar: 4 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 25 g
- Fiber: 3 g
- Protein: 28 g
- Cholesterol: 95 mg
Keywords: Creamy Chicken Parmesan Soup, Slow Cooker Chicken Soup, Crock Pot Soup, Comfort Food, Italian Soup
