Crockpot Chicken Parmesan Soup Recipe

Introduction

Crockpot Chicken Parmesan Soup brings the classic flavors of chicken Parmesan into a warm, comforting soup. It features tender shredded chicken, a rich tomato broth with Italian herbs, small pasta, and melted cheeses, perfect for chilly days.

Ingredients

• 1 ½ 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
• ½ tsp crushed red pepper flakes (optional)
• Salt and pepper, to taste
• 1 cup uncooked small pasta (ditalini or elbow macaroni)
• ½ cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• ½ cup heavy cream or half-and-half (optional, for extra creaminess)
• Fresh basil or parsley, for garnish

Instructions

1. Step 1: Place the chicken, diced onion, minced garlic, crushed tomatoes, chicken broth, dried basil, oregano, crushed red pepper flakes (if using), salt, and pepper into the slow cooker.
2. Step 2: Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is tender and cooked through.
3. Step 3: Remove the chicken from the slow cooker, shred it with two forks, then return it to the soup.
4. Step 4: Stir in the uncooked pasta and cook on high for another 15–20 minutes, or until the pasta is al dente.
5. Step 5: Add the grated Parmesan and shredded mozzarella cheese, stirring until the cheeses melt into the soup. If using, stir in the heavy cream or half-and-half for extra creaminess.
6. Step 6: Ladle the soup into bowls and garnish with fresh basil or parsley. For an extra touch, top with more cheese or garlic croutons.

Tips & Variations

• Use rotisserie chicken to speed up cooking by stirring it in halfway through.
• Swap in gluten-free pasta or add spinach or zucchini for extra vegetables.
• For a thinner broth, reduce the amount of pasta or skip the cream.
• To keep pasta from overcooking when reheating, add it just before serving.

Storage

Store leftovers in an airtight container in the refrigerator for up to 4 days. When reheating, warm on the stovetop or in the microwave with a splash of broth or water to loosen the pasta, as it absorbs liquid over time. It’s best not to freeze the soup with pasta and cheese; instead, freeze the base soup without pasta and cheese and add them after reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken in the crockpot?

Yes, but ensure the chicken is cooked thoroughly for safety. Cook on high and use a meat thermometer to confirm the internal temperature reaches 165°F (74°C).

What type of pasta works best in this soup?

Small pasta shapes like ditalini, elbow macaroni, or small shells work well as they hold up in the soup without becoming mushy.

Crockpot Chicken Parmesan Soup Recipe

Print Recipe

★★★★★

5 from 83 reviews

Crockpot Chicken Parmesan Soup is a hearty and comforting slow cooker recipe that transforms the classic flavors of chicken Parmesan into a cozy soup. Featuring tender shredded chicken, tomato-rich broth infused with Italian herbs, small pasta, and gooey cheeses, this soup is perfect for chilly days and easy meal prep.

• Author: Rami
• Prep Time: 10 minutes
• Cook Time: 6–7 hours on low or 3–4 hours on high, plus 20 minutes for pasta and cheese
• Total Time: 6 hours 20 minutes to 7 hours 30 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: Italian-American
• Diet: Low Lactose

Ingredients

Scale 1x2x3x

Soup Base

• 1 ½ 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
• ½ tsp crushed red pepper flakes (optional)
• Salt and pepper, to taste

Pasta & Cheese

• 1 cup uncooked small pasta (ditalini or elbow macaroni)
• ½ cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• ½ cup heavy cream or half-and-half (optional, for extra creaminess)

Garnish

• Fresh basil or parsley, for garnish

Instructions

1. Combine Ingredients: Place the chicken, diced onion, minced garlic, crushed tomatoes, chicken broth, dried basil, dried oregano, crushed red pepper flakes if using, salt, and pepper into the slow cooker.
2. Slow 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 tender and fully cooked through.
3. Shred Chicken: Remove the chicken from the slow cooker and shred it finely using two forks. Return the shredded chicken to the soup base.
4. Cook Pasta: Stir in the uncooked small pasta and cook on high for an additional 15–20 minutes until the pasta is al dente.
5. Add Cheeses and Cream: Add the grated Parmesan and shredded mozzarella to the soup and stir until melted. If using, stir in the heavy cream or half-and-half for a silky texture.
6. Serve and Garnish: Ladle the soup into bowls and garnish with fresh basil or parsley and extra cheese or garlic croutons if desired.

Notes

• Use rotisserie chicken to shorten cooking time by adding it halfway through the cooking process.
• Add extra vegetables like spinach or zucchini for added nutrition.
• Freeze the soup base without pasta and cheese separately for longer storage.
• Skip the cream or use gluten-free pasta for dietary preferences.

Keywords: Chicken Parmesan Soup, Crockpot Soup, Slow Cooker Recipes, Italian Soup, Comfort Food, Easy Dinner