Crockpot Chicken Parmesan Soup: The Cozy, Cheesy Comfort You Crave Recipe

Introduction

This Crockpot Chicken Parmesan Soup is a warm, cheesy comfort dish that’s perfect for chilly days. Combining tender chicken, savory tomatoes, and melty cheese, it’s an easy slow-cooker meal that satisfies the whole family.

Ingredients

• 1 1/2 lbs boneless skinless chicken breasts or thighs
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 4 cups chicken broth
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper flakes (optional)
• Salt and pepper, to taste
• 1 cup uncooked small pasta (ditalini or elbow macaroni)
• 1/2 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup heavy cream or half-and-half (optional)
• Fresh basil or parsley, for garnish

Instructions

1. Step 1: Place the chicken, diced onion, minced garlic, crushed tomatoes, chicken broth, dried basil, dried oregano, crushed red pepper flakes (if using), salt, and pepper into the slow cooker.
2. Step 2: Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is cooked through.
3. Step 3: Remove the chicken from the slow cooker, shred it using two forks, then return the shredded chicken to the soup.
4. Step 4: Stir in the uncooked pasta and cook on high for 15–20 minutes, or until the pasta is al dente.
5. Step 5: Add the Parmesan and mozzarella cheeses, stirring until they melt into the soup. If using, stir in the heavy cream or half-and-half for extra richness.
6. Step 6: Ladle the soup into bowls and garnish with fresh basil or parsley. Add extra cheese or croutons if desired.

Tips & Variations

• For a lower-fat version, substitute half-and-half for heavy cream or omit the cream entirely.
• Use gluten-free pasta to make this recipe gluten-free.
• Add chopped spinach or kale along with the pasta for extra greens.
• If you prefer a thicker soup, reduce the chicken broth to 3 cups or add a tablespoon of tomato paste.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally. The pasta may absorb liquid over time, so add a splash of broth or water when reheating if needed.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use frozen chicken in this recipe?

Yes, you can use frozen chicken breasts or thighs; just increase the cooking time slightly to ensure the chicken is fully cooked through.

Can I prepare this soup without a slow cooker?

Absolutely. You can simmer all ingredients except the pasta and cheeses in a large pot until the chicken is cooked, then shred the chicken and add pasta and cheeses as directed.

Crockpot Chicken Parmesan Soup: The Cozy, Cheesy Comfort You Crave Recipe

Print Recipe

★★★★★

4.4 from 103 reviews

This Crockpot Chicken Parmesan Soup is a cozy, cheesy comfort dish that combines tender slow-cooked chicken, flavorful tomatoes, Italian herbs, and gooey melted cheeses with a touch of cream. Perfect for a hearty meal on chilly days, it delivers the classic flavors of Chicken Parmesan in a warm, bowl-friendly soup form.

• Author: Isabella
• Prep Time: 15 minutes
• Cook Time: 6 hours 30 minutes
• Total Time: 6 hours 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Soup Base

• 1 1/2 lbs boneless skinless chicken breasts or thighs
• 1 small onion, diced
• 3 cloves garlic, minced
• 1 can (28 oz) crushed tomatoes
• 4 cups chicken broth
• 1 tsp dried basil
• 1 tsp dried oregano
• 1/2 tsp crushed red pepper flakes (optional)
• Salt and pepper, to taste

Pasta and Cheese

• 1 cup uncooked small pasta (ditalini or elbow macaroni)
• 1/2 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese

Optional and Garnish

• 1/2 cup heavy cream or half-and-half (optional)
• Fresh basil or parsley, for garnish

Instructions

1. Combine Ingredients: Place chicken breasts or thighs, diced onion, minced garlic, crushed tomatoes, chicken broth, dried basil, oregano, crushed red pepper flakes (if using), salt, and pepper into the slow cooker. This forms the flavorful base of your soup.
2. Slow Cook The Soup: Cover the slow cooker and set it to cook on low for 6 to 7 hours or on high for 3 to 4 hours. This slow cooking ensures the chicken is tender and the flavors meld beautifully.
3. Shred The Chicken: Remove the chicken from the slow cooker and shred it finely using two forks. Return the shredded chicken back to the slow cooker to incorporate into the soup.
4. Cook The Pasta: Stir the uncooked small pasta into the soup and cook on high for an additional 15 to 20 minutes, until the pasta is al dente, absorbing the delicious flavors.
5. Add Cheeses and Cream: Stir in the grated Parmesan cheese and shredded mozzarella cheese until they melt smoothly into the hot soup. If desired, stir in heavy cream or half-and-half for a richer texture.
6. Serve and Garnish: Ladle the hot soup into bowls and garnish with fresh basil or parsley. Add extra cheese or croutons for added texture and flavor if you like.

Notes

• Use either chicken breasts or thighs depending on preference; thighs yield a moister texture.
• Adjust the crushed red pepper flakes to your spice tolerance or omit for a mild soup.
• The cream adds richness but can be skipped for a lighter version.
• Substitute gluten-free pasta to make this recipe gluten-free.
• Leftover soup stores well in the refrigerator for up to 3 days.

Keywords: Chicken Parmesan Soup, Crockpot soup, Slow cooker chicken soup, Comfort food, Italian soup, Cheesy soup