Description
This Crockpot Creamy Chicken Parmesan Soup is a comforting and hearty dish that combines tender chicken, creamy parmesan-infused broth, and fresh spinach with perfectly cooked pasta. Easy to prepare and slow-cooked to perfection, it’s ideal for cozy meals anytime.
Ingredients
Scale
Soup Base
- 1 lb boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 onion, diced
- 2 cloves garlic, minced
- 1 tsp Italian seasoning
- Salt and pepper to taste
Finishing Ingredients
- 1 cup heavy cream
- 1 cup grated parmesan cheese
- 1 cup spinach, chopped
- 1 cup pasta, uncooked
Instructions
- Add Ingredients to Crockpot: Place the chicken breasts, chicken broth, diced onion, minced garlic, Italian seasoning, salt, and pepper into the crockpot. This mixture forms the flavorful base of the soup.
- Cook the Soup: Set the crockpot to low and cook for 6 hours, or alternatively on high for 3 hours. This slow cooking tenderizes the chicken and allows flavors to meld beautifully.
- Shred the Chicken: Remove the cooked chicken breasts from the crockpot and shred them using two forks. Return the shredded chicken to the crockpot to integrate with the broth.
- Add Creamy Elements and Vegetables: Stir in the heavy cream, grated parmesan cheese, chopped spinach, and uncooked pasta into the crockpot. This adds creaminess, flavor depth, and nutrition to the soup.
- Final Cooking: Cook on high for an additional 30 minutes until the pasta is fully cooked and tender, and the soup has thickened slightly from the cream and cheese.
Notes
- You can substitute heavy cream with half-and-half for a lighter version.
- For gluten-free option, use gluten-free pasta.
- Add crushed red pepper flakes for a spicy kick.
- Use fresh parmesan cheese for better flavor and texture.
- Leftover soup can be stored in the refrigerator for up to 3 days.
