Description
This Crock Pot Creamy Chicken Parmesan Soup is a comforting, hearty dish that combines tender chicken, flavorful herbs, and creamy cheeses with pasta for a satisfying meal. Slow-cooked to perfection, it melds the flavors of classic chicken parmesan in a rich, warming soup that’s perfect for any day when you crave something delicious and easy to prepare.
Ingredients
Scale
Soup Base
- 1 1/2 pounds boneless, skinless chicken breasts
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 (14.5-ounce) can diced tomatoes with juice
- 3 cups chicken broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
Cheese and Cream
- 1/2 cup grated Parmesan cheese
- 4 ounces cream cheese, softened and cubed
- 1 cup half-and-half or heavy cream
Pasta and Garnish
- 2 cups uncooked pasta (like rotini or penne)
- 2 tablespoons chopped fresh parsley (optional)
- Extra Parmesan for serving
Instructions
- Combine Ingredients in Crock Pot: In a Crock Pot, add the chicken breasts, diced onion, minced garlic, diced tomatoes with juice, chicken broth, dried basil, dried oregano, salt, black pepper, and crushed red pepper flakes if using. Stir gently to combine all the ingredients.
- Slow Cook the Soup Base: Cover the Crock Pot and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is cooked through and tender, allowing the flavors to meld perfectly.
- Shred Chicken: Remove the chicken breasts from the Crock Pot and shred them using two forks until the pieces are bite-sized and tender. Return the shredded chicken back to the Crock Pot.
- Add Cream and Pasta: Stir in the grated Parmesan cheese, softened cream cheese, and half-and-half or heavy cream into the soup. Then add the uncooked pasta and stir to evenly combine all ingredients.
- Cook Pasta: Cover and cook on high for an additional 20–30 minutes, or until the pasta is tender and the soup has become creamy and rich in texture.
- Serve: Stir the soup well before serving. Ladle into bowls and top each serving with extra Parmesan cheese and chopped fresh parsley if desired for a fresh finish.
Notes
- For a low-carb version, omit the pasta or substitute with cooked cauliflower florets to keep it lighter.
- To prevent pasta from becoming mushy in leftovers, cook pasta separately and add to individual servings when reheating.
- You can use gluten-free pasta to make this dish gluten-free.
- For a spicier kick, feel free to add more crushed red pepper flakes.
- Use half-and-half for a lighter soup or heavy cream for extra richness.
