Description
This Crockpot Chicken Parmesan Soup is an easy, comforting Italian-American dish made in your slow cooker. It features tender shredded chicken simmered with tomatoes, Italian seasoning, small pasta, and cheese, creating a creamy, hearty soup perfect for an effortless weeknight meal.
Ingredients
Scale
Soup Base
- 1 pound boneless skinless chicken breasts
- 1 tablespoon olive oil
- 1 small onion, finely chopped
- 3 cloves garlic, minced
- 1 can (28 ounces) crushed tomatoes
- 1 can (14.5 ounces) diced tomatoes
- 4 cups chicken broth
- 1 teaspoon Italian seasoning
- 1/2 teaspoon dried basil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
Pasta & Cheese
- 1 cup small pasta such as ditalini or elbow
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup heavy cream (optional)
Garnish
- 2 tablespoons chopped fresh parsley
Instructions
- Prepare Chicken and Aromatics: Place the chicken breasts in the bottom of the crockpot. In a small skillet, heat olive oil over medium heat and sauté the chopped onion for 3 to 4 minutes until softened. Add minced garlic and cook for an additional 30 seconds, then transfer this aromatic mixture to the crockpot.
- Add Liquid Ingredients and Seasonings: Add crushed tomatoes, diced tomatoes, chicken broth, Italian seasoning, dried basil, salt, and black pepper into the crockpot. Stir gently to combine all ingredients evenly.
- Cook Soup: Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is tender and fully cooked.
- Shred Chicken: Remove the chicken breasts from the crockpot and shred them with two forks. Return the shredded chicken to the soup in the crockpot.
- Cook Pasta: Stir in the small pasta and cook on high for 15 to 20 minutes until pasta is tender but not mushy.
- Add Cheese and Cream: Stir in grated Parmesan cheese, shredded mozzarella cheese, and heavy cream if using. Mix well until the cheeses melt and the soup becomes creamy.
- Serve and Garnish: Ladle soup into bowls and garnish with chopped fresh parsley and extra Parmesan cheese as desired. Serve warm.
Notes
- For added texture and flavor, toast some breadcrumbs in olive oil and sprinkle on top before serving to mimic classic chicken Parmesan.
- Short pasta shapes like ditalini or elbow work best in this soup.
- This soup can be refrigerated for up to 3 days and should be reheated gently on the stove to preserve texture.
