Description
This Crock Pot Creamy Chicken Parmesan Soup is a comforting and hearty dish that combines tender chicken, rich marinara flavors, creamy cheese, and pasta into one delicious bowl. Slow-cooked to perfection, the soup delivers a warm, cheesy hug perfect for cozy evenings or lunchtime favorites.
Ingredients
Scale
Chicken and Broth
- 1 ½ lbs boneless, skinless chicken breasts
- 4 cups chicken broth
Tomato and Seasonings
- 1 can (14.5 oz) diced tomatoes
- 1 cup marinara sauce
- 1 teaspoon Italian seasoning
- ½ teaspoon garlic powder
- ½ teaspoon onion powder
- ½ teaspoon salt
- ¼ teaspoon black pepper
Dairy
- 1 cup heavy cream (or use half-and-half for a lighter version)
- ½ cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
Pasta and Garnish
- 1 ½ cups uncooked pasta (ditalini, elbow macaroni, or small shells)
- Fresh basil or parsley, chopped (for garnish)
- Extra Parmesan cheese for sprinkling
Instructions
- Prepare the Ingredients: Start by adding the boneless, skinless chicken breasts to the crock pot. Pour in the chicken broth, diced tomatoes with their juice, marinara sauce, and seasonings including Italian seasoning, garlic powder, onion powder, salt, and black pepper to create a flavorful base.
- Cook the Soup: Cover and cook the mixture on low for 5-6 hours or on high for 3-4 hours until the chicken is tender and cooked through.
- Shred the Chicken: Remove the cooked chicken breasts from the crock pot and shred them using two forks. Return the shredded chicken back to the crock pot and stir to combine.
- Add Pasta and Dairy: Add the uncooked pasta to the crock pot, stirring well. Pour in the heavy cream and add the grated Parmesan and shredded mozzarella cheeses. Stir well and cover again. Cook on high for an additional 20-30 minutes until pasta is tender and the soup is creamy and heated through.
- Serve and Garnish: Ladle the soup into bowls, garnish with freshly chopped basil or parsley and extra Parmesan cheese for an extra burst of flavor. Serve hot and enjoy this creamy, cheesy comforting chicken Parmesan soup.
Notes
- For a lighter version, substitute heavy cream with half-and-half or whole milk. The soup might be slightly less creamy but still delicious.
- Use a small pasta shape like ditalini, elbow macaroni, or small shells so it cooks evenly and fits nicely in a spoon.
- If you prefer thicker soup, reduce the chicken broth slightly or add pasta gradually to achieve desired consistency.
- Fresh herbs like basil or parsley add a bright contrast but can be omitted if unavailable.
- To speed up cooking, use pre-cooked or rotisserie chicken and add it towards the end of step 4.
