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.

Ingredients

Scale

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

Instructions

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.
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.
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.
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.
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.
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.
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.
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