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Crockpot Chicken Parmesan Soup Recipe

Crockpot Chicken Parmesan Soup Recipe
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★★★★★

4.7 from 11 reviews

This Crockpot Chicken Parmesan Soup is a comforting and creamy twist on the classic Italian favorite. Featuring tender shredded chicken simmered with diced tomatoes, Italian seasonings, and cheese, it’s a hearty soup perfect for cozy meals. The addition of cooked pasta makes it filling and satisfying, while fresh parsley adds a bright finish.

Ingredients

Scale

Soup Base

  • 2 chicken breasts
  • 1 can (14.5 oz) diced tomatoes
  • 1 cup chicken broth
  • 1 tsp Italian seasoning

Dairy & Cheese

  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 cup shredded mozzarella cheese

Pasta & Garnish

  • 1 cup cooked pasta (such as rotini or penne)
  • Chopped parsley, for garnish

Instructions

  1. Prep Ingredients: Begin by gathering all your ingredients. Rinse the chicken breasts under cold water and pat dry. Have your diced tomatoes, chicken broth, Italian seasoning, cheeses, cream, and cooked pasta ready.
  2. Combine Base in Crockpot: Place the chicken breasts inside the crockpot. Pour in the diced tomatoes with their juice, chicken broth, and sprinkle the Italian seasoning over the top. Stir gently to combine the ingredients slightly.
  3. Slow Cook the Soup: Cover the crockpot and cook on low for 4 hours. This slow cooking will make the chicken tender and flavorful as it absorbs the tomato and seasoning essence.
  4. Check Chicken & Shred: Carefully remove the chicken breasts and verify they have reached an internal temperature of 165°F (74°C) to ensure they are fully cooked. Use two forks to shred the chicken into bite-sized pieces.
  5. Finish the Soup: Return the shredded chicken to the crockpot. Stir in the heavy cream, grated Parmesan cheese, shredded mozzarella cheese, and cooked pasta. Mix well.
  6. Heat Through: Continue cooking the soup on low for an additional 20–30 minutes, or until the cheese has melted completely and the soup is creamy and bubbly.
  7. Serve & Garnish: Ladle the soup into bowls, garnish with extra Parmesan cheese if desired, and sprinkle chopped parsley on top for a fresh, vibrant finish. Serve hot.

Notes

  • Use rotini or penne pasta for best texture in the soup.
  • To make ahead, cook the chicken in advance and add to the crockpot with remaining ingredients.
  • For a lighter option, substitute heavy cream with half-and-half or milk.
  • Leftover soup can be refrigerated up to 3 days and reheated gently.
  • Adjust seasoning with salt and pepper to taste before serving.

Nutrition

Keywords: crockpot chicken parmesan soup, slow cooker chicken soup, creamy chicken soup, Italian chicken soup, cheesy chicken soup

Find it online: https://dinewithlily.com/crockpot-chicken-parmesan-soup-recipe/