Crock Pot Creamy Chicken Parmesan Soup Recipe

Introduction

This Crock Pot Creamy Chicken Parmesan Soup is a rich and comforting dish bursting with Italian flavors. Featuring tender shredded chicken, ditalini pasta, and a silky tomato-Parmesan broth, it’s an easy slow cooker recipe perfect for busy days.

Ingredients

• 2 boneless, skinless chicken breasts (about 1.5 pounds)
• 1 tablespoon olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 (28-ounce) can crushed tomatoes
• 4 cups chicken broth
• 1 cup heavy cream
• 1 cup grated Parmesan cheese, freshly grated preferred
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper, to taste
• 1 cup ditalini pasta or other small pasta
• Fresh basil or parsley, for garnish
• Extra Parmesan cheese, for serving

Instructions

1. Step 1: Season chicken breasts with salt and pepper on both sides. Heat olive oil in a large skillet over medium-high heat. Sear chicken for 2 to 3 minutes per side until lightly golden. Transfer to the slow cooker.
2. Step 2: In the same skillet, sauté diced onion over medium heat for 3 to 4 minutes until softened. Add garlic and cook 1 minute until fragrant. Transfer to the slow cooker.
3. Step 3: Add crushed tomatoes, chicken broth, dried oregano, dried basil, and red pepper flakes to the slow cooker. Stir to combine.
4. Step 4: Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until chicken is cooked through and very tender.
5. Step 5: Remove chicken and shred with two forks on a cutting board. Return shredded chicken to the slow cooker and stir into the broth.
6. Step 6: Stir in heavy cream and freshly grated Parmesan cheese until fully combined. Add uncooked ditalini pasta and stir to distribute.
7. Step 7: Cover and cook on high for 15 to 20 minutes, checking at 15 minutes, until pasta is just tender. For firmer pasta, cook separately and add to bowls at serving time.
8. Step 8: Season with salt and pepper to taste. Ladle into bowls and garnish with fresh basil or parsley and extra Parmesan cheese.

Tips & Variations

• Freeze this soup without the pasta for best results; add freshly cooked pasta when reheating to keep texture perfect.
• Add 1 tablespoon of tomato paste with the crushed tomatoes for a richer, deeper flavor.
• Substitute chicken thighs for chicken breasts for extra juicy, tender results; remove bones before shredding if using bone-in thighs.
• If the soup thickens too much, stir in warm chicken broth a splash at a time until you reach your preferred consistency.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. When reheating, add freshly cooked pasta or reheat the soup gently to avoid curdling. This soup can also be frozen without the pasta for up to 3 months; cook pasta fresh before serving.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use different types of pasta in this soup?

Yes, small pasta shapes like ditalini, elbow macaroni, or small shells work best. Cooking the pasta separately is recommended if you want to avoid it becoming too soft.

Is there a dairy-free alternative for the heavy cream and Parmesan?

You can substitute coconut cream or a dairy-free cream alternative for the heavy cream and use nutritional yeast instead of Parmesan to keep the creamy texture and flavor while making the soup dairy-free.

Crock Pot Creamy Chicken Parmesan Soup Recipe

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★★★★★

4.8 from 136 reviews

• Author: Julian
• Total Time: 7 hours 30 minutes
• Yield: 6 servings 1x

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Description

This Crock Pot Creamy Chicken Parmesan Soup is a rich, comforting bowl packed with tender shredded chicken, ditalini pasta, and a silky tomato Parmesan broth full of Italian flavors. Made easy in a slow cooker with minimal prep, it’s perfect for a hearty meal with fresh basil and extra Parmesan cheese as a garnish.

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Ingredients

Scale 1x2x3x

Chicken & Broth

• 2 boneless, skinless chicken breasts (about 1.5 pounds)
• 1 tablespoon olive oil
• 4 cups chicken broth

Vegetables & Aromatics

• 1 onion, diced
• 3 cloves garlic, minced

Tomato Base & Seasoning

• 1 (28-ounce) can crushed tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1/2 teaspoon red pepper flakes (optional)
• Salt and freshly ground black pepper, to taste

Dairy & Pasta

• 1 cup heavy cream
• 1 cup grated Parmesan cheese, freshly grated preferred
• 1 cup ditalini pasta or other small pasta

Garnish

• Fresh basil or parsley, for garnish
• Extra Parmesan cheese, for serving

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Instructions

1. Season and Sear Chicken: Season chicken breasts with salt and pepper on both sides. Heat olive oil in a large skillet over medium-high heat and sear the chicken for 2 to 3 minutes per side until lightly golden. Transfer the seared chicken to the slow cooker.
2. Sauté Onion and Garlic: In the same skillet, sauté diced onion over medium heat for 3 to 4 minutes until softened. Add minced garlic and cook for 1 minute until fragrant. Transfer onion and garlic mixture to the slow cooker.
3. Add Liquids and Spices: Pour crushed tomatoes and chicken broth into the slow cooker. Add dried oregano, dried basil, and red pepper flakes. Stir everything to combine well.
4. Cook Chicken and Soup Base: Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the chicken is fully cooked and very tender.
5. Shred Chicken: Remove chicken breasts from the slow cooker and shred using two forks on a cutting board. Return the shredded chicken to the slow cooker and stir it into the broth.
6. Add Cream, Cheese, and Pasta: Stir in heavy cream and freshly grated Parmesan cheese until fully combined. Add the uncooked ditalini pasta to the soup and stir to evenly distribute.
7. Finish Cooking Pasta: Cover and cook on high for 15 to 20 minutes, checking at 15 minutes, until the pasta is just tender. For firmer pasta, cook it separately and add to bowls when serving.
8. Season and Serve: Taste and season the soup with additional salt and pepper as needed. Ladle into bowls and garnish with fresh basil or parsley and extra Parmesan cheese before serving.

Notes

• Freeze this soup without the pasta for best results. Add freshly cooked pasta when reheating to maintain texture.
• For a richer flavor, add 1 tablespoon of tomato paste along with the crushed tomatoes.
• Chicken thighs can be used instead of breasts for juicier, more tender meat. Remove any bones before shredding.
• If soup becomes too thick, stir in warm chicken broth gradually until desired consistency is reached.

• Prep Time: 15 minutes
• Cook Time: 7 hours 15 minutes
• Category: Soup
• Method: Slow Cooking
• Cuisine: Italian-American

Keywords: chicken parmesan soup, creamy chicken soup, crock pot soup, slow cooker chicken soup, Italian soup, easy chicken soup, cheesy chicken soup, comfort food