Description
This Crockpot Chicken Parmesan Soup is a hearty, comforting Italian-American dish made effortlessly in a slow cooker. Tender chicken simmers with aromatic onions, garlic, crushed and diced tomatoes, and Italian herbs, finished with pasta, Parmesan, and topped with melty mozzarella and fresh herbs for a cozy bowl of flavorful soup perfect for any day.
Ingredients
Scale
Chicken and Base
- 1 1/2 pounds boneless, skinless chicken breasts or thighs
- 1 small onion, chopped
- 3 cloves garlic, minced
- 1 (28 oz) can crushed tomatoes
- 1 (14.5 oz) can diced tomatoes, with juice
- 4 cups low-sodium chicken broth
Seasonings
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and pepper to taste
Pasta and Cheese
- 1 cup dry pasta (such as small shells or rotini)
- 1/2 cup grated Parmesan cheese
- 1 1/2 cups shredded mozzarella cheese (for topping)
Garnish
- Fresh basil or parsley
Instructions
- Combine Ingredients in Slow Cooker: Add the chicken, chopped onion, minced garlic, crushed tomatoes, diced tomatoes with their juice, low-sodium chicken broth, dried basil, dried oregano, crushed red pepper flakes (if using), salt, and pepper to your 6-quart slow cooker. Stir everything together to mix the flavors well.
- Cook the Soup: Cover the slow cooker and cook on low heat for 6 to 7 hours or on high heat for 3 to 4 hours until the chicken is fully cooked and tender enough to shred easily.
- Shred the Chicken: Carefully remove the cooked chicken from the crockpot. Using two forks, shred the meat finely, then return it back to the slow cooker, mixing it evenly into the soup base.
- Add Pasta and Parmesan Cheese: Stir in the dry pasta along with the grated Parmesan cheese into the crockpot. Cover again and continue cooking on high heat for an additional 15 to 20 minutes, or until the pasta is tender but not mushy.
- Serve and Garnish: Ladle the hot soup into bowls. Top each serving with shredded mozzarella cheese and garnish with freshly chopped basil or parsley for a burst of fresh flavor and appealing presentation.
Notes
- Use pre-cooked pasta if you are short on time, adding it right before serving to avoid overcooking.
- For a lower-carb option, omit the pasta and increase vegetables such as zucchini or spinach to the soup.
- Store leftovers in an airtight container in the refrigerator for up to 3 or 4 days.
