Crock Pot Creamy Chicken Parmesan Soup
This creamy, comforting chicken Parmesan soup is made in a crock pot for a hands-off meal. With tender chicken, pasta, and a rich Parmesan-infused broth, it’s the perfect hearty soup to warm you up!
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 10 minutes
- Yield: 6 servings 1x
- Category: Soup / Crock Pot
- Method: Slow Cooker
- Cuisine: American
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- ½ teaspoon crushed red pepper flakes
- Salt and pepper to taste
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 8 oz pasta (penne, rotini, or your choice)
- Fresh basil or parsley for garnish (optional)
Instructions
- Place the chicken breasts, chicken broth, diced tomatoes, onion, garlic, dried basil, oregano, crushed red pepper flakes, salt, and pepper into your crock pot.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is fully cooked and tender.
- Remove the chicken from the crock pot and shred it using two forks.
- Stir in the heavy cream and Parmesan cheese. Add the pasta to the crock pot and let it cook for an additional 15-20 minutes, or until the pasta is tender.
- Return the shredded chicken to the crock pot, stir everything together, and season with additional salt and pepper if needed.
- Garnish with fresh basil or parsley before serving.
Notes
- You can use any type of pasta you prefer; penne, rotini, or any small pasta works best.
- For a lighter version, you can substitute the heavy cream with half-and-half or milk.
- This soup freezes well, so you can store leftovers in an airtight container for up to 3 months.
Nutrition
- Serving Size: 1 serving
- Calories: 420 kcal
- Sugar: 3g
- Sodium: 780mg
- Fat: 26g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 32g
- Cholesterol: 85mg