Crock Pot Creamy Chicken Parmesan Soup
A comforting and creamy soup made with tender chicken, rich flavors, and Parmesan cheese, all simmered to perfection in a slow cooker.
Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 can 14.5 oz diced tomatoes
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tsp dried basil
- 1 tsp dried oregano
- ½ tsp crushed red pepper flakes
- to taste salt and pepper
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 8 oz pasta (penne, rotini, or your choice)
- to taste fresh basil or parsley for garnish (optional)
Instructions
- Place the chicken breasts at the bottom of the crock pot. Pour in the chicken broth and add the diced tomatoes with their juices.
- Add the diced onion, minced garlic, dried basil, oregano, crushed red pepper flakes, salt, and pepper. Cover and cook on low for 6-8 hours or high for 3-4 hours.
- Once cooking time is up, remove the chicken and shred it. Return the shredded chicken to the pot.
- Stir in the heavy cream and grated Parmesan cheese until well combined.
- Add the pasta directly into the crock pot and cook for an additional 15-20 minutes until the pasta is tender. Adjust seasoning if needed.
- Garnish with fresh basil or parsley before serving.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3 days.