This warm and cozy chicken parmesan soup is perfect for chilly days! It mixes tender chicken, flavorful tomatoes, and cheesy goodness. Just toss everything in the crockpot, and let it do the magic!
As it cooks, your kitchen will smell heavenly! I love spooning this soup over pasta or enjoying it with crusty bread. It’s so simple to make, you might find yourself wanting it every week!
Key Ingredients & Substitutions
Chicken Breasts: Boneless, skinless chicken breasts work great for this soup, but you can substitute with thighs for a richer flavor. Pre-cooked or rotisserie chicken also cuts down your prep time.
Onion and Garlic: Diced onion adds sweetness, and garlic gives depth. If you’re short on fresh garlic, use garlic powder instead, though I recommend fresh for the best taste!
Diced Tomatoes & Tomato Sauce: Canned tomatoes bring a robust flavor. If you want a fresher taste, use fresh diced tomatoes or homemade sauce. Just adjust cooking times a bit longer.
Heavy Cream: This ingredient makes the soup creamy. If you’re looking for a lighter version, consider using half-and-half or a non-dairy milk like coconut milk, though it will change the flavor.
Parmesan Cheese: A must for authentic flavor, but if you’re out, Pecorino Romano works well too. Nutritional yeast can replace cheese for a vegan version, adding a cheesy taste.
How Can I Ensure My Chicken is Tender and Shreddable?
Getting tender, shreddable chicken is key to a great soup. The slow cooking process in the crockpot does most of the hard work for you. Just follow these steps:
- Season your chicken with salt and pepper before adding it to the crockpot.
- Make sure to cook it on low for at least 6-7 hours. If you’re in a hurry, the high setting (3-4 hours) works too.
- When it’s done cooking, carefully remove the chicken and shred it with two forks. This method helps keep it juicy!
After shredding, you’ll return it to the pot to mix with the flavored broth and pasta for a hearty meal.
The Best Crockpot Chicken Parmesan Soup
Ingredients You’ll Need:
For the Soup:
- 1 lb boneless, skinless chicken breasts
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 (14.5 oz) can diced tomatoes, undrained
- 1 (15 oz) can tomato sauce
- 4 cups chicken broth
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp red pepper flakes (optional)
- 1 cup heavy cream
- 1 cup uncooked rotini pasta
- 1 cup shredded Parmesan cheese, plus more for serving
- Salt and pepper to taste
- Fresh basil, chopped (for garnish)
- Crusty bread (for serving)
How Much Time Will You Need?
This delicious Crockpot Chicken Parmesan Soup will take about 15 minutes to prepare and a total of 6-7 hours to cook on low or 3-4 hours on high. Then, you’ll spend an additional 30 minutes to finish it off with the pasta and cheese. You’ll be enjoying a warm, hearty soup all day long!
Step-by-Step Instructions:
1. Combine the Base Ingredients:
Start by adding the boneless, skinless chicken breasts to your crockpot. Next, toss in the diced onion and minced garlic. Then, add the diced tomatoes along with their juice, the tomato sauce, and the chicken broth. Sprinkle in the dried basil, dried oregano, and red pepper flakes if you like a bit of heat. Give everything a good stir to mix it all up!
2. Season and Cook:
Now, season your mixture with salt and pepper to taste. Once that’s done, cover the crockpot with its lid and set it to cook on low for 6-7 hours or high for 3-4 hours. This is the magic time where the chicken gets nice and tender.
3. Shred the Chicken:
When the cooking time is up, carefully remove the chicken breasts from the crockpot. Use two forks to shred the chicken into bite-sized pieces. After shredding, return the chicken back into the pot to mix with the broth and veggies.
4. Add Cream and Pasta:
Next, stir in the heavy cream and the uncooked rotini pasta. Cover the crockpot again and cook on high for an additional 20-30 minutes. This will let the pasta cook and absorb all the yummy flavors.
5. Finish with Cheese and Serve:
Finally, stir in the shredded Parmesan cheese until it’s melted and well combined. Ladle the soup into bowls, garnish with extra Parmesan cheese and chopped fresh basil, and serve it hot with some crusty bread for dipping. Enjoy every flavorful bite!
Can I Use Frozen Chicken for This Soup?
Absolutely! If using frozen chicken breasts, just add them directly to the crockpot. There’s no need to thaw them first, but you may need to increase the cooking time by 30-60 minutes to ensure they cook through. Always check the internal temperature to confirm it reaches 165°F (75°C).
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option or need a dairy-free alternative, you can substitute heavy cream with coconut milk or unsweetened almond milk. For a richer texture without dairy, consider using a mixture of cashew cream or a non-dairy creamer. Just be mindful of the consistency and add a bit more if needed.
How to Store Leftovers?
Store any leftover soup in an airtight container in the fridge for 3-4 days. If you want to freeze it, make sure to let the soup cool completely before transferring it to a freezer-safe container. It can be frozen for up to 3 months, but keep in mind that the pasta may become a bit softer upon reheating.
Can I Add More Vegetables to This Recipe?
Definitely! You can add vegetables like zucchini, bell peppers, or spinach for extra nutrition. If using fresh veggies, toss them in during the last hour of cooking to keep them from becoming too soft. If using frozen vegetables, you can add them during the last 20-30 minutes along with the pasta.
