Crock Pot Chicken Parmesan Soup
A cozy and comforting dish that brings the beloved flavor of chicken Parmesan into a warm, hearty soup, perfect for busy weeknights with minimal cleanup.
Ingredients
Main Ingredients
- 1 lb chicken breast, boneless and skinless Opt for fresh chicken for better tenderness.
- 1 cup pasta (like ditalini or elbow) Short pasta shapes work best.
- 6 cups chicken broth
- 1 cup heavy cream Can substitute with half-and-half or coconut milk for lighter option.
- 1 cup grated Parmesan cheese Add extra for serving if desired.
- 1 onion, chopped Provides aromatic flavor.
- 2 cloves garlic, minced Adds depth of flavor.
- 1 tsp Italian seasoning Can substitute with fresh herbs.
- to taste Salt and pepper Adjust to personal preference.
- to garnish Fresh parsley For color and freshness.
Instructions
Preparation
- Place the boneless and skinless chicken breasts at the bottom of your crock pot.
- Evenly distribute the chopped onion and minced garlic over the chicken.
- Season with Italian seasoning, salt, and pepper.
- Pour the chicken broth over the ingredients and stir gently to combine.
Cooking
- Cover the crock pot and cook on low for 4 to 5 hours.
- After cooking, remove the chicken and shred it into bite-sized pieces.
- Return the shredded chicken back into the pot.
- Add the pasta and heavy cream, then stir to combine.
- Increase heat setting to high and cook for an additional 30 minutes.
- Stir in the grated Parmesan cheese until fully incorporated.
Serving
- Ladle the soup into bowls, making sure to include chicken, pasta, and broth.
- Garnish with fresh parsley and serve hot.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Store in airtight containers for 3-4 days in the refrigerator, or freeze for up to 3 months. To make it vegan, substitute chicken with chickpeas or tofu and use plant-based cream.