Description
Indulge in a comforting bowl of Crockpot Chicken Parmesan Soup that combines the classic flavors of chicken parmesan into a hearty soup. Perfect for busy weeknights, this easy recipe will have your family asking for seconds!
Ingredients
- Chicken breasts
- Chicken broth
- Crushed tomatoes
- Italian seasoning
- Parmesan cheese
- Heavy cream
- Pasta
Instructions
- Prep the Chicken: Start by placing the chicken breasts in the bottom of your crockpot. You don’t need to chop them just yet; they’ll cook down beautifully.
- Add the Broth and Tomatoes: Pour in the chicken broth and add the crushed tomatoes. Stir to combine everything, ensuring the chicken is submerged.
- Season It Up: Sprinkle your Italian seasoning over the top, along with salt and pepper to taste. Don’t be shy with the seasoning; it really enhances the flavors.
- Cook: Cover the crockpot and set it to low for about 6-8 hours or high for 3-4 hours. You want the chicken to be tender and easily shredable.
- Shred the Chicken: Once cooked, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the soup.
- Add the Cream and Pasta: Stir in the heavy cream and pasta. If you’re using a smaller pasta, it may cook quickly, so keep an eye on it. Allow the soup to cook for an additional 30 minutes on high until the pasta is tender.
- Finish with Cheese: Just before serving, stir in the grated Parmesan cheese. This will melt and add a creamy, cheesy goodness to your soup.
- Serve and Enjoy: Ladle the soup into bowls and sprinkle a bit more Parmesan on top. Serve with crusty bread or a side salad for a complete meal!
- Prep Time: 15 mins
- Cook Time: 6-8 hours
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 6 g
- Sodium: 800 mg
- Fat: 20 g
- Saturated Fat: 10 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 2 g
- Protein: 25 g
- Cholesterol: 80 mg
Keywords: Feel free to add in vegetables like spinach, carrots, or bell peppers. If you have leftover rotisserie chicken, this soup is a great way to use it up. For a spicy kick, add red pepper flakes or a splash of hot sauce.