Crockpot Chicken Parmesan Soup Recipe

Introduction

Crockpot Chicken Parmesan Soup is a comforting, hearty meal that combines all the flavors of the classic Italian dish in a warm, savory soup. Easy to make and perfect for busy days, this recipe delivers rich tomato broth, tender chicken, and melted cheese in every spoonful.

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 chicken, onion, garlic, crushed tomatoes, broth, basil, 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 high for 3–4 hours, until chicken is fully cooked.
3. Step 3: Remove chicken from the slow cooker and shred it with two forks, then return the shredded chicken 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 Parmesan and mozzarella cheeses, stirring until melted. If using, stir in the heavy cream or half-and-half for a richer soup.
6. Step 6: Ladle the soup into bowls and garnish with fresh basil or parsley, extra cheese, or croutons if desired.

Tips & Variations

• For added depth, sauté the onion and garlic before adding them to the slow cooker.
• Use gluten-free pasta to make this recipe gluten-free.
• To make it spicier, increase the red pepper flakes or add a pinch of cayenne pepper.
• Substitute shredded rotisserie chicken to reduce cooking time.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. If the soup thickens after refrigerating, add a splash of chicken broth or water while reheating. This soup freezes well for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken in this recipe?

Yes, you can use frozen chicken; just increase the slow cooking time slightly to ensure the chicken cooks through fully.

What type of pasta works best for this soup?

Small pasta shapes like ditalini, elbow macaroni, or small shells work best because they cook evenly and fit easily on a spoon with the soup.

Crockpot Chicken Parmesan Soup Recipe

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★★★★★

4.9 from 105 reviews

• Author: Ella
• Total Time: 6 hours 45 minutes
• Yield: 6 servings 1x
• Diet: Low Fat

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Description

This hearty Crockpot Chicken Parmesan Soup combines tender slow-cooked chicken, savory tomatoes, Italian herbs, and melty cheeses to deliver the classic flavors of chicken parmesan in a comforting soup form. Perfect for an easy weeknight meal, this recipe uses the slow cooker to develop rich flavors with minimal hands-on time.

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Ingredients

Scale 1x2x3x

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 Touches

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

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Instructions

1. Combine Ingredients: Place chicken, diced onion, minced garlic, crushed tomatoes, chicken broth, dried basil, dried oregano, crushed red pepper flakes, salt, and pepper in the slow cooker to create a flavorful base.
2. Slow Cook: Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is fully cooked and tender, allowing flavors to meld.
3. Shred Chicken: Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the soup to integrate the protein evenly.
4. Cook Pasta: Stir in the uncooked small pasta and cook on high for 15–20 minutes until the pasta is al dente, stirring occasionally to prevent sticking.
5. Add Cheeses and Cream: Mix in the grated Parmesan and shredded mozzarella cheeses until melted and well combined. If desired, stir in the heavy cream or half-and-half for extra richness.
6. Serve and Garnish: Ladle the soup into bowls and garnish with fresh basil or parsley along with extra cheese or croutons if preferred for added texture and flavor.

Notes

• Use chicken breasts for leaner soup or thighs for a juicier texture.
• The crushed red pepper flakes add a mild kick, omit if you prefer milder flavors.
• Pasta can be substituted with gluten-free varieties if needed.
• Heavy cream is optional but provides a creamier texture; you can also use half-and-half.
• To avoid overcooking pasta, keep an eye on it during the last step and adjust cooking time accordingly.
• Leftovers store well in the refrigerator for up to 3 days and reheat gently to avoid breaking down the pasta.

• Prep Time: 15 minutes
• Cook Time: 6 hours 30 minutes
• Category: Soup
• Method: Slow Cooking
• Cuisine: Italian-American

Keywords: Chicken Parmesan Soup, Crockpot Soup, Slow Cooker Recipe, Comfort Food, Italian Soup, Cheese Soup