Description
This creamy chicken parmesan soup is a warm and comforting dish, perfect for a chilly day. With tender chicken, creamy broth, and a blend of parmesan cheese, it’s like a soup version of the classic chicken parmesan. Let your Crock Pot do the work for you with this easy and flavorful meal!
Ingredients
- 1 lb boneless, skinless chicken breasts
- 1 (15 oz) can of crushed tomatoes
- 1 onion, diced
- 4 cloves garlic, minced
- 4 cups chicken broth
- 1 cup heavy cream
- 1/2 cup grated parmesan cheese
- 1/2 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 1 cup dry rotini or penne pasta
- 1/4 cup fresh basil (optional, for garnish)
- Fresh mozzarella cheese, shredded (optional, for garnish)
Instructions
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Add Ingredients to the Crock Pot: Place the chicken breasts, crushed tomatoes, diced onion, minced garlic, chicken broth, heavy cream, parmesan cheese, basil, oregano, red pepper flakes, salt, and pepper into the slow cooker.
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Cook: Cover and cook on low for 6 hours or high for 3 hours. The chicken should be fully cooked and tender.
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Shred Chicken: Once the cooking time is up, remove the chicken breasts from the Crock Pot. Use two forks to shred the chicken, then return it to the soup.
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Add Pasta: Stir in the dry rotini or penne pasta, cover, and cook on high for another 30 minutes or until the pasta is tender.
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Serve: Ladle the soup into bowls. Garnish with fresh basil and shredded mozzarella cheese if desired. Serve hot!
Notes
- You can substitute the heavy cream with half-and-half for a lighter version.
- If you want more vegetables, try adding spinach or zucchini toward the end of cooking.
- This soup can be stored in the fridge for up to 3 days or frozen for up to 3 months.