Chicken Parmesan Soup
This slow cooker Chicken Parmesan Soup has tender chicken, rich tomato broth, creamy cheese, and the warmth of Italian spices. It all comes together effortlessly in your crockpot!
Servings: 8
Calories: 675kcal
Ingredients
- 2 1/2 pounds boneless skinless chicken breasts or chicken thighs
- 1 large can tomato sauce 29 ounces
- 2 cans Italian style petite diced tomatoes 14.5 ounces each, with juice
- 4 cups chicken stock or chicken broth
- 1 small onion finely diced
- 2 teaspoons minced garlic
- 1 tablespoon Italian seasoning
- 2 bay leaves
- 1/2 teaspoon salt adjust to taste
- 1/2 teaspoon ground black pepper
- 12 ounces uncooked small pasta trottole, elbow mac, or small shells
- 1 cup grated mozzarella cheese
- 1 cup grated Parmesan cheese
- 3/4 cup heavy cream optional, for creaminess
- 1 cup Italian bread crumbs
- 1/3 cup grated Parmesan cheese
- 3 tablespoons salted butter
- fresh parsley for garnishing
Instructions
- Cut the chicken breasts into small chunks and place in the crockpot. Add the tomato sauce, diced tomatoes with juice, chicken stock, onion, garlic, Italian seasoning, bay leaves, salt and black pepper. 2 1/2 pounds boneless skinless chicken breasts, 1 large can tomato sauce, 2 cans Italian style petite diced tomatoes, 4 cups chicken stock, 1 small onion, 2 teaspoons minced garlic, 1 tablespoon Italian seasoning, 2 bay leaves, 1/2 teaspoon salt, 1/2 teaspoon ground black pepper
- Cover and cook on low for 5-6 hours or on high for 3-4 hours, until the chicken is tender and cooked through. Remove bay leaves from the soup and discard.
- Remove the chicken, shred it with two forks, and return it to the crockpot. Add the uncooked pasta to the soup. Stir, cover, and cook on high for an additional 20-30 minutes, or until the pasta is al dente. 12 ounces uncooked small pasta
- Turn the heat off. Stir in mozzarella cheese, Parmesan cheese, and heavy cream (if using). Let it melt into the soup for a creamy, cheesy finish. 1 cup grated mozzarella cheese, 1 cup grated Parmesan cheese, 3/4 cup heavy cream
- In a medium skillet, toast breadcrumbs, grated parmesan cheese, and butter until the breadcrumbs are golden brown. Remove from the skillet and place in a bowl. 1 cup Italian bread crumbs, 1/3 cup grated Parmesan cheese, 3 tablespoons salted butter
- Ladle the soup into bowls, garnish with toasted breadcrumbs, shredded cheese, and fresh parsley, and serve with salad and fresh garlic bread. fresh parsley
Notes
- If your crockpot runs hot, check the chicken for doneness earlier than the suggested time to avoid drying it out.
- Taste the soup before serving and adjust salt, pepper, or Italian seasoning as needed.
- Make It Ahead: The soup (without pasta) can be made a day in advance and stored in the fridge. Reheat and add pasta when ready to serve.
- Can I make this recipe on the stovetop? Absolutely! Simmer the ingredients in a large pot or dutch oven for 30-40 minutes, shred the chicken, and cook the pasta directly in the soup or separately.
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Can I use pre-cooked rotisserie chicken? Yes, stir in shredded rotisserie chicken during the last 30 minutes to warm it through.
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Place leftover soup in an airtight container once it has cooled down, and store in the refrigerator for up to 3-4 days.
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Substitute chicken with chickpeas or cannellini beans for a protein-rich alternative and use vegetable broth instead of chicken broth.
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Add crushed red pepper flakes or a pinch of cayenne pepper for more heat.
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Refer to the article above for more tips and tricks.
Nutrition
Calories: 675kcal | Carbohydrates: 56g | Protein: 51g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 157mg | Sodium: 1507mg | Potassium: 1130mg | Fiber: 4g | Sugar: 8g | Vitamin A: 1156IU | Vitamin C: 10mg | Calcium: 308mg | Iron: 3mg