Description
This Crock Pot Creamy Chicken Parmesan Soup takes all the flavors of classic Chicken Parmesan and transforms them into a rich, comforting soup. Made in the slow cooker with tender chicken, creamy Parmesan cheese, and hearty pasta, this dish is an easy, family-friendly meal perfect for busy nights!
Ingredients
- 1 lb boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 can (15 oz) diced tomatoes
- 1 teaspoon Italian seasoning
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- ½ teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon crushed red pepper flakes (optional, for heat)
- 1 cup heavy cream or half and half
- 1 cup grated Parmesan cheese
- 2 cups cooked pasta (such as penne or rotini)
- ½ cup shredded mozzarella cheese
- Fresh basil or parsley for garnish
Instructions
- Prepare the Slow Cooker – Place the chicken breasts in the crock pot and pour in the chicken broth and diced tomatoes.
- Add Seasonings – Stir in the Italian seasoning, garlic powder, onion powder, salt, black pepper, and crushed red pepper flakes (if using).
- Cook the Soup – Cover and cook on low for 6-7 hours or high for 3-4 hours, until the chicken is tender and fully cooked.
- Shred the Chicken – Remove the chicken from the slow cooker, shred it using two forks, and return it to the pot.
- Make It Creamy – Stir in the heavy cream (or half and half) and grated Parmesan cheese. Mix until the cheese is fully melted and the soup is creamy.
- Add Pasta & Mozzarella – Stir in the cooked pasta, then sprinkle the shredded mozzarella on top. Cover and let it sit for 5-10 minutes until the cheese melts.
- Serve & Enjoy – Ladle into bowls and garnish with fresh basil or parsley. Serve warm with garlic bread or a side salad.
Notes
- Gluten-Free – Use gluten-free pasta or skip the pasta for a low-carb version.
- Vegetarian Option – Swap chicken for white beans or mushrooms and use vegetable broth.
- Spicy Version – Add more crushed red pepper flakes or a splash of hot sauce.
- Extra Cheesy – Mix in extra Parmesan or top with more mozzarella for a richer soup.
- Storage – Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Freezing – Freeze the soup without pasta for up to 2 months. Thaw overnight in the fridge before reheating.
- Prep Time: 10 minutes
- Cook Time: 6-7 hours (low) or 3-4 hours (high)
- Category: Soup
- Method: Slow Cooker
- Cuisine: American
