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Crock Pot Creamy Chicken Parmesan Soup Recipe

Crock Pot Creamy Chicken Parmesan Soup Recipe
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★★★★★

5.2 from 5 reviews

This Crock Pot Creamy Chicken Parmesan Soup is a rich and comforting meal made with tender chicken, savory tomatoes, and creamy Parmesan cheese. Slow-cooked to perfection, this hearty soup combines Italian flavors with a smooth, velvety texture, making it an easy and satisfying dish for any day of the week.

Ingredients

Scale

Proteins and Liquids

  • 2–3 boneless, skinless chicken breasts (or thighs)
  • 4 cups low-sodium chicken broth
  • 1 cup heavy cream

Vegetables and Aromatics

  • 1 small yellow onion, finely chopped
  • 3–4 garlic cloves, minced

Seasonings and Extras

  • 1 tsp Italian seasoning
  • 1/2 tsp crushed red pepper flakes (optional)
  • 1 (14.5 oz) can crushed tomatoes
  • 1 cup freshly grated Parmesan cheese
  • 2 tbsp cornstarch + 2 tbsp cold water (optional, for thickening)
  • Fresh parsley, chopped (for garnish)
  • Salt and pepper to taste

Instructions

  1. Prepare ingredients: Place the raw chicken breasts or thighs in the bottom of the crock pot to form the protein base of the soup.
  2. Add aromatics and seasonings: Add finely chopped yellow onion, minced garlic, Italian seasoning, and crushed red pepper flakes (if using) on top of the chicken to infuse flavor as it cooks.
  3. Add crushed tomatoes and broth: Pour the canned crushed tomatoes and 4 cups of low-sodium chicken broth over the ingredients in the crock pot to create the soup base.
  4. Cook the soup: Cover the crock pot and cook on low for 6–7 hours or on high for 3–4 hours until the chicken is fully cooked and tender.
  5. Shred chicken: Remove the cooked chicken breasts from the crock pot and shred them thoroughly using two forks, then return the shredded chicken to the crock pot.
  6. Incorporate cream: Stir in 1 cup of heavy cream to add a rich, creamy texture to the soup.
  7. Thicken the soup (optional): If a thicker consistency is desired, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water and stir this slurry into the soup.
  8. Add Parmesan cheese: Gradually add 1 cup of freshly grated Parmesan cheese while stirring constantly until it fully melts into the soup.
  9. Simmer uncovered: Cook the soup uncovered on low heat for an additional 20–30 minutes to allow the flavors to meld and the soup to thicken slightly.
  10. Season and garnish: Adjust seasoning with salt and pepper to taste and garnish with chopped fresh parsley before serving.

Notes

  • Using boneless, skinless chicken thighs instead of breasts will result in a slightly richer, juicier soup.
  • The crushed red pepper flakes are optional; omit for a milder flavor.
  • If you don’t have cornstarch, you can use all-purpose flour as a thickener, but mix it with cold water first to avoid lumps.
  • Freshly grated Parmesan melts better and provides superior flavor compared to pre-grated cheese.
  • For a lighter version, substitute heavy cream with half-and-half or whole milk, but the soup will be less creamy.
  • Leftovers keep well in the refrigerator for up to 3 days and can be reheated gently on the stove.

Nutrition

Keywords: Crock Pot, Chicken Parmesan, Soup, Slow Cooker, Creamy Soup, Italian Soup, Comfort Food

Find it online: https://dinewithlily.com/crock-pot-creamy-chicken-parmesan-soup-recipe/