Description
This Crockpot Creamy Chicken Parmesan Soup is a comforting and hearty dish that combines tender shredded chicken, rich creamy Parmesan broth, crushed tomatoes, and perfectly cooked pasta. Slow-cooked to meld flavors, this soup offers a deliciously creamy texture and is an easy, satisfying meal for any day.
Ingredients
Scale
Soup Ingredients
- 1 1/2 pounds boneless, skinless chicken breasts
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 4 cups chicken broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Creamy Additions
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
Pasta and Garnish
- 8 ounces pasta (such as penne or rotini)
- Fresh basil or parsley, for garnish (optional)
Instructions
- Combine Ingredients in Crockpot: In a large crockpot, add the chicken breasts, diced onion, minced garlic, crushed tomatoes, chicken broth, dried basil, dried oregano, dried thyme, salt, and black pepper. Mix gently to combine.
- Cook the Soup: Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the chicken is fully cooked and tender enough to shred easily.
- Shred the Chicken: About 30 minutes before serving, carefully remove the chicken from the crockpot. Use two forks to shred the chicken into bite-sized pieces, then return it to the crockpot.
- Add Cream and Cheese: Stir in the heavy cream and grated Parmesan cheese thoroughly, ensuring the cheese melts and blends into the soup, creating a rich, creamy texture.
- Cook the Pasta: Prepare the pasta according to package instructions until al dente. Drain the pasta well to avoid excess water in the soup.
- Combine Pasta with Soup: Add the drained pasta to the crockpot and stir to combine. Let the soup continue cooking on low for an additional 10 to 15 minutes until heated through and flavors meld.
- Serve and Garnish: Serve the soup hot, garnished with fresh basil or parsley if desired for a fresh, aromatic finish.
Notes
- For a thicker soup, use less chicken broth or cook uncovered for the last 30 minutes to reduce liquid.
- You can substitute heavy cream with half-and-half for a lighter version but the soup will be less rich.
- Use gluten-free pasta to make this recipe gluten-free.
- If you prefer a spicier flavor, add red pepper flakes along with the dried herbs.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
