Description
This Crock Pot Creamy Chicken Parmesan Soup is a comforting and hearty dish that combines tender shredded chicken, savory herbs, and creamy cheese in a slow-cooked Italian-inspired broth. Perfect for busy days, this easy-to-make soup features a luscious blend of Parmesan and cream cheese, tender pasta, and a rich tomato base, making it a satisfying family favorite.
Ingredients
Scale
Protein & Dairy
- 1 1/2 pounds boneless, skinless chicken breasts
- 1/2 cup grated Parmesan cheese
- 4 ounces cream cheese, softened and cubed
- 1 cup half-and-half or heavy cream
- Extra Parmesan cheese for serving
Vegetables & Aromatics
- 1 small onion, diced
- 3 garlic cloves, minced
- 1 (14.5-ounce) can diced tomatoes with juice
- 2 tablespoons chopped fresh parsley (optional)
Pantry & Seasonings
- 3 cups chicken broth
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon crushed red pepper flakes (optional)
- 2 cups uncooked pasta (like rotini or penne)
Instructions
- Combine Ingredients in Crock Pot: In the slow cooker, add chicken breasts, diced onion, minced garlic, canned diced tomatoes with their juice, chicken broth, dried basil, dried oregano, salt, black pepper, and crushed red pepper flakes if using. Stir gently to mix all ingredients evenly.
- Cook Chicken: Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is thoroughly cooked and tender enough to shred.
- Shred Chicken: Remove the chicken breasts from the Crock Pot and shred them using two forks. Return the shredded chicken back to the slow cooker.
- Add Cheese and Cream: Stir in the grated Parmesan cheese, softened cream cheese cubes, and half-and-half or heavy cream until the cheeses melt and blend into the soup base.
- Add Pasta and Finish Cooking: Add the uncooked pasta to the soup, stirring well to combine. Cover and cook on high for an additional 20 to 30 minutes until the pasta is tender and the soup has a creamy consistency.
- Serve: Stir the soup thoroughly before serving. Ladle into bowls and top with extra Parmesan cheese and chopped fresh parsley if desired for garnish and added flavor.
Notes
- For a low-carb option, omit the pasta or substitute with cooked cauliflower florets.
- To prevent pasta from becoming mushy in leftovers, cook the pasta separately and add it to each serving when ready to eat.
- Use gluten-free pasta to make the recipe gluten-free.
- Prep Time: 10 minutes
- Cook Time: 7 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: American, Italian-Inspired
Nutrition
- Serving Size: 1 1/2 cups
- Calories: 420
- Sugar: 4g
- Sodium: 630mg
- Fat: 22g
- Saturated Fat: 11g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 26g
- Fiber: 2g
- Protein: 31g
- Cholesterol: 105mg
