Crock Pot Creamy Chicken Parmesan Soup
This Crock Pot Creamy Chicken Parmesan Soup is a comforting and flavorful dish that combines tender chicken, rich cream, and classic Italian seasonings. Perfect for a hearty meal, it’s easy to prepare and requires minimal effort with the slow cooker.
Equipment
- 1 Crock pot (slow cooker)
- 1 Large mixing bowl
- 1 Cutting board
- 1 Measuring cups and spoons
- 1 Whisk
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 can (15 oz) diced tomatoes (with juice)
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup uncooked pasta (e.g., penne or rotini)
- 1 bunch fresh basil or parsley for garnish (optional)
Instructions
- In a large mixing bowl, combine the diced onions, minced garlic, chicken broth, diced tomatoes (with juice), Italian seasoning, salt, and black pepper. Stir well to combine.
- Place the chicken breasts in the bottom of the crock pot. Pour the broth mixture over the chicken, making sure the chicken is well coated.
- Cover the crock pot with the lid and set it to cook on low for about 6 hours.
- After 6 hours, remove the chicken from the crock pot. Shred the chicken using two forks, then return the shredded chicken to the pot.
- Stir in the heavy cream and grated Parmesan cheese. Add the uncooked pasta, mixing it in well. Cover the pot again and cook for an additional 30-60 minutes on low, until the pasta is tender.
- Once the pasta is cooked, give the soup a good stir. Taste and adjust the seasoning if necessary.
- Serve hot, garnished with fresh basil or parsley if desired.
Notes
Feel free to add vegetables like spinach or bell peppers for extra nutrition. You can substitute chicken thighs for a juicier option, but adjust cooking time accordingly. Any leftover soup can be refrigerated for up to 3 days and reheated on the stove or in the microwave.