Description
A comforting and hearty Crockpot Chicken Parmesan Soup combining tender shredded chicken, crushed tomatoes, fragrant herbs, pasta, and creamy cheeses for a delicious one-pot meal perfect for cozy days.
Ingredients
Scale
Soup Base
- 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
Finishing Touch
- 1/2 cup heavy cream or half-and-half (optional)
- Fresh basil or parsley, for garnish
Instructions
- Combine Ingredients: Place chicken, diced onion, minced garlic, crushed tomatoes, chicken broth, dried basil, dried oregano, crushed red pepper flakes, salt, and pepper into the slow cooker.
- Cook Chicken: Cover the slow cooker and cook on low for 6–7 hours or on high for 3–4 hours until the chicken is cooked through and tender.
- Shred Chicken: Remove the chicken from the slow cooker, shred it finely using two forks, then return the shredded chicken back into the soup.
- Add Pasta: Stir in the uncooked pasta and cook on high for 15–20 minutes or until the pasta is al dente, being careful not to overcook.
- Incorporate Cheese and Cream: Add the grated Parmesan and shredded mozzarella cheese to the soup, stirring until the cheese has melted completely. If desired, stir in the heavy cream or half-and-half to add creaminess.
- Serve and Garnish: Ladle the soup into bowls and garnish with fresh basil or parsley. Optionally, top with extra cheese or croutons for added texture and flavor.
Notes
- You can use either chicken breasts or thighs depending on your preference; thighs tend to be juicier and more flavorful.
- For a spicier version, increase the amount of crushed red pepper flakes or add some red chili flakes.
- If you want a dairy-free version, omit the cheese and cream or use suitable substitutes like nutritional yeast and coconut milk.
- Make sure to use small pasta shapes so they cook evenly and fit nicely in the soup.
- Leftover soup can be refrigerated for up to 3 days or frozen for up to 3 months.
- Prep Time: 10 minutes
- Cook Time: 6 to 7 hours (low) or 3 to 4 hours (high) plus 15-20 minutes for pasta
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian-American
Keywords: Crockpot chicken parmesan soup, slow cooker chicken soup, chicken pasta soup, Italian chicken soup, comfort food soup
