Description
This Crockpot Chicken Parmesan Soup is a comforting and hearty Italian-American dish made easy in a slow cooker. Combining tender chicken, rich tomatoes, flavorful herbs, and cheesy goodness, this soup offers all the beloved flavors of chicken parmesan in a warm, satisfying bowl perfect for any day.
Ingredients
Scale
Chicken and Vegetables
- 1 1/2 lbs boneless, skinless chicken breasts or thighs
- 1 small yellow onion, diced
- 3 cloves garlic, minced
Tomato Base
- 1 can (28 oz) crushed tomatoes
- 1 can (14 oz) diced tomatoes, undrained
Liquids and Seasonings
- 4 cups low-sodium chicken broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes (optional)
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Pasta and Cheese
- 1 cup uncooked small pasta (like ditalini or elbow)
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
Garnish
- 1/4 cup chopped fresh parsley or basil
Instructions
- Combine ingredients in slow cooker: Add chicken, diced onion, minced garlic, crushed tomatoes, diced tomatoes with juice, chicken broth, dried basil, dried oregano, crushed red pepper flakes if using, salt, and black pepper to the crockpot. Stir gently to combine all ingredients evenly.
- Cook the soup: Cover the slow cooker and cook on low for 6 to 7 hours, or on high for 3 to 4 hours, until the chicken is fully cooked and tender enough to shred easily.
- Shred the chicken: Remove the chicken pieces from the slow cooker and shred them with two forks. Return the shredded chicken back to the soup and stir well to distribute.
- Add the pasta: Stir in the uncooked small pasta of your choice. Cover the crockpot again and cook on high for an additional 20 to 30 minutes, or until the pasta is al dente and tender.
- Add the cheeses: Stir in the grated Parmesan cheese until melted and incorporated. Just before serving, sprinkle shredded mozzarella cheese on top of each bowl and let it melt for a few minutes.
- Garnish and serve: Garnish the soup with freshly chopped parsley or basil. Serve hot with optional crusty bread or a side salad for a complete meal.
Notes
- To prevent pasta from becoming mushy if not serving immediately, cook the pasta separately and add it to each bowl before serving.
- This soup freezes well. For best results, leave out the pasta and cheese when freezing, and add them fresh when reheating.
- Serve with crusty bread or a side salad to make a filling meal.
- Prep Time: 15 minutes
- Cook Time: 7 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 390
- Sugar: 8 g
- Sodium: 760 mg
- Fat: 16 g
- Saturated Fat: 6 g
- Unsaturated Fat: 8 g
- Trans Fat: 0 g
- Carbohydrates: 28 g
- Fiber: 4 g
- Protein: 32 g
- Cholesterol: 90 mg
