Print
clock clock iconcutlery cutlery iconflag flag iconfolder folder iconinstagram instagram iconpinterest pinterest iconfacebook facebook iconprint print iconsquares squares iconheart heart iconheart solid heart solid icon

Slow Cooker Chicken Parmesan Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 4.4 from 63 reviews
  • Author: Elina
  • Prep Time: 15 minutes
  • Cook Time: 4 hours
  • Total Time: 4 hours 15 minutes
  • Yield: 6 servings 1x
  • Category: Soup
  • Method: Slow Cooking
  • Cuisine: Italian-American

Description

This Slow Cooker Chicken Parmesan Soup transforms the beloved Italian classic into a hearty, comforting soup. Featuring tender shredded chicken, small pasta, and a rich, creamy tomato broth enhanced with melted mozzarella and Parmesan cheeses, this easy crockpot recipe is perfect for a cozy main course any day of the week.

Ingredients

Scale

Chicken and Broth

  • 1 ½ pounds boneless skinless chicken breasts
  • 4 cups chicken broth

Tomato Base

  • 1 28-ounce can crushed tomatoes
  • 1 15-ounce can tomato sauce

Vegetables and Seasonings

  • 3 cloves garlic, minced
  • 1 small onion, finely diced
  • 1 teaspoon Italian seasoning
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

Pasta and Dairy

  • 1 cup small pasta (ditalini, fusilli, elbows, or rotini)
  • ½ cup heavy cream or half-and-half
  • 1 cup shredded mozzarella cheese
  • ½ cup grated Parmesan cheese

Garnish and Optional

  • 2 tablespoons chopped fresh parsley for garnish
  • Optional: garlic croutons or toasted bread for serving

Instructions

  1. Prepare the slow cooker base: Place the boneless skinless chicken breasts at the bottom of the slow cooker. Add the crushed tomatoes, tomato sauce, chicken broth, minced garlic, finely diced onion, Italian seasoning, dried basil, dried oregano, salt, and pepper. Gently stir to combine all ingredients evenly.
  2. Cook the chicken: Cover the slow cooker and cook on low heat for 6 hours or on high for 3 to 4 hours, until the chicken is fully cooked and tender enough to shred easily.
  3. Shred the chicken: Remove the chicken breasts from the slow cooker and shred them thoroughly using two forks. Return the shredded chicken back into the slow cooker and stir to incorporate.
  4. Cook the pasta: Add the uncooked small pasta to the soup, cover, and cook on high for an additional 20 to 25 minutes until the pasta is tender but not mushy.
  5. Add the dairy and finish: Stir in the heavy cream (or half-and-half), shredded mozzarella, and grated Parmesan cheese. Mix well until all the cheeses have melted and the soup turns rich and creamy. Taste the soup and adjust seasonings if necessary.
  6. Serve: Ladle the soup into bowls, garnish with chopped fresh parsley and extra Parmesan if desired. Serve with garlic croutons or toasted bread for added crunch and flavor.

Notes

  • Use any small pasta shapes such as ditalini, fusilli, elbows, or rotini for the best texture.
  • To make this soup lighter, substitute heavy cream with half-and-half or milk, but the soup will be less creamy.
  • For a thicker soup, reduce the chicken broth by half a cup.
  • If you want to add heat, a pinch of red pepper flakes can be added with the seasonings.
  • Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.

Find it online: https://recipes.mbeams.com/slow-cooker-chicken-parmesan-soup-recipe/