Description
This Crockpot Creamy Chicken Parmesan Soup is a comforting and rich dish that combines tender chicken breasts, crushed tomatoes, aromatic herbs, and a creamy Parmesan-infused broth. Perfect for an easy, hands-off meal, the soup is slow-cooked to develop deep flavors and finished with pasta for a satisfying dinner.
Ingredients
Scale
Main 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
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 8 ounces pasta (such as penne or rotini)
- Fresh basil or parsley, for garnish (optional)
Instructions
- Add Ingredients to Crockpot: Place the chicken breasts, diced onion, minced garlic, crushed tomatoes, chicken broth, dried basil, dried oregano, dried thyme, salt, and black pepper into a large crockpot. This combination forms the flavorful base of your soup.
- Cook Chicken: Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is fully cooked and tender, allowing the flavors to meld beautifully.
- Shred the Chicken: About 30 minutes before serving, carefully remove the chicken breasts and shred them using two forks. Return the shredded chicken to the crockpot to infuse the soup with meaty texture.
- Add Cream and Cheese: Stir in the heavy cream and grated Parmesan cheese until the mixture is smooth and creamy, enriching the soup with a cheesy, luscious finish.
- Prepare Pasta: Cook the pasta separately according to the package instructions until al dente. Drain well to prevent excess moisture from thinning the soup.
- Combine Pasta and Heat Through: Add the drained pasta to the crockpot and stir to combine. Let the soup cook for an additional 10-15 minutes on low heat to ensure everything is warmed through and well blended.
- Serve: Ladle the hot, creamy chicken Parmesan soup into bowls and garnish with fresh basil or parsley if desired for a pop of color and fresh herbaceous flavor.
Notes
- For a thicker soup, reduce the amount of chicken broth slightly or add the pasta at the end to avoid over-softening.
- You can substitute the heavy cream with half-and-half for a lighter version, though the soup will be less rich.
- Cook the pasta separately to prevent it from absorbing too much broth and becoming mushy.
- Leftovers store well in the refrigerator for up to 3 days; reheat gently to avoid curdling the cream.
- Fresh herbs like basil or parsley add a bright finish but are optional.
