Crockpot Chicken Parmesan Soup Recipe

There's nothing quite like the comforting aroma of Crockpot Chicken Parmesan Soup simmering in your kitchen. This rich, hearty soup combines tender shredded chicken, flavorful tomatoes, and plenty of melty Parmesan cheese for a meal that's pure comfort in a bowl.

I first discovered this recipe during a busy week when I wanted the flavors of classic Chicken Parmesan without the hassle of frying. With just a few minutes of prep in the morning, this slow cooker creation has become a go-to dinner in my house, especially on chilly evenings.

Why You'll Love This Crockpot Chicken Parmesan Soup

Get ready to fall in love with the easiest way to enjoy the flavors of a classic Italian favorite. This Crockpot Chicken Parmesan Soup is packed with everything you love about the dish—without the breading and frying!

First off, it’s a set-it-and-forget-it recipe. With just a few minutes of prep time, your slow cooker does all the hard work while you tackle your day.

Not only is this soup incredibly flavorful, but it’s also wholesome. Packed with lean protein from the chicken, veggies like onions and tomatoes, and a touch of cheesy goodness, it’s a well-rounded meal the whole family will enjoy.

Speaking of families, even picky eaters love this dish! The Parmesan and Italian spices bring a familiar, cozy flavor that’s hard to resist. Pair it with crusty bread or garlic knots for a complete meal.

Finally, this recipe is incredibly budget-friendly. Made with simple pantry staples and affordable ingredients, it’s a great way to feed a crowd without breaking the bank.

Ingredients Notes

The beauty of this Crockpot Chicken Parmesan Soup lies in its straightforward ingredient list. Here’s what you’ll need and why each ingredient is essential:

• Chicken Breasts: Boneless, skinless chicken breasts are the star of this soup, providing tender, lean protein. You can also use chicken thighs if you prefer a richer flavor.
• Canned Tomatoes: A can of crushed tomatoes adds depth and richness to the broth. Opt for fire-roasted tomatoes for an extra smoky kick.
• Chicken Broth: This forms the base of the soup, giving it a light yet flavorful foundation. Low-sodium chicken broth works best to control the salt level.
• Parmesan Cheese: Grated Parmesan melts into the broth, creating a creamy, cheesy flavor reminiscent of classic Chicken Parmesan.
• Pasta: Small pasta shapes like ditalini or orzo are perfect for this soup. They cook quickly and soak up the delicious broth.
• Seasonings: Garlic, onion, Italian seasoning, and a pinch of red pepper flakes bring bold flavor to the dish without overwhelming it.
• Heavy Cream: A splash of cream at the end adds just the right amount of richness, balancing the acidity of the tomatoes.

You’ll also need a slow cooker for this recipe. A 6-quart model is ideal for the quantities here, giving the ingredients plenty of room to simmer.

How to Make This Crockpot Chicken Parmesan Soup

Making this soup is a breeze! Let me walk you through the steps so you can have dinner ready without breaking a sweat.

1. Prepare the Ingredients: Start by placing the chicken breasts, crushed tomatoes, chicken broth, diced onions, minced garlic, and seasonings in your crockpot. Give everything a gentle stir to combine.
2. Slow Cook: Set your slow cooker to low and let the soup cook for 6-8 hours, or on high for 3-4 hours. The chicken will become tender and easy to shred.
3. Shred the Chicken: About 30 minutes before serving, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the slow cooker.
4. Cook the Pasta: In the last 20 minutes, add the pasta to the crockpot. Stir it in and let it cook until tender. If the soup becomes too thick, you can add a bit more broth or water to adjust the consistency.
5. Finish with Cream and Cheese: Stir in the heavy cream and grated Parmesan just before serving. Taste and adjust the seasoning if needed.

Your total prep and cook time will vary depending on your slow cooker, but the hands-on time is less than 15 minutes. Once everything is ready, you’ll have a piping hot bowl of deliciousness!

Storage Options

One of the best things about this recipe is how well it keeps. Here’s how to store and reheat your leftovers:

• Refrigerator: Store the soup in an airtight container for up to 4 days. Make sure to cool it completely before refrigerating.
• Freezer: If you’d like to freeze it, leave out the pasta. Transfer the cooled soup (without pasta) to freezer-safe containers and freeze for up to 3 months. Thaw in the fridge overnight before reheating.
• Reheating: Warm the soup on the stove over medium heat, stirring occasionally. If you’re reheating from frozen, you may need to add a bit more broth or water as the soup thickens.

Variations and Substitutions

This soup is incredibly versatile! Here are a few ways to make it your own:

• Vegetarian Option: Skip the chicken and use vegetable broth instead. Add hearty veggies like zucchini, mushrooms, or chickpeas for texture and protein.
• Gluten-Free: Use gluten-free pasta or skip it entirely and stir in cooked rice or quinoa instead.
• Spicy Kick: Love heat? Add more red pepper flakes or a dash of hot sauce for extra spice.
• Different Cheeses: While Parmesan is traditional, you can experiment with Pecorino Romano or even mozzarella for a different cheesy twist.
• Slow Cooker Alternatives: If you’re short on time, you can make this on the stovetop in about 45 minutes.

Final Thoughts

Whether you’re meal-prepping for the week or feeding a hungry crowd, this Crockpot Chicken Parmesan Soup is guaranteed to satisfy. It’s hearty, flavorful, and oh-so-easy to make. Once you try it, you’ll find yourself coming back to this recipe time and time again.

Grab your slow cooker and get ready to enjoy the easiest comfort food ever. Don’t forget the crusty bread—you’ll want it to soak up every last drop!

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