Introduction
Chicken Parmesan is a beloved classic, known for its crispy breaded chicken, rich marinara sauce, and melty cheese. But what if you could enjoy all of those flavors in a comforting, creamy soup? Enter Crock Pot Creamy Chicken Parmesan Soup, a slow-cooked masterpiece that brings together the heartwarming essence of traditional Chicken Parmesan with the velvety smoothness of a hearty soup.
This dish is perfect for busy weeknights or lazy weekends, offering rich, cheesy, and creamy goodness in every spoonful. The slow-cooker method allows the flavors to meld beautifully while making meal prep effortless. Simply toss everything into your crockpot and let it work its magic!
Whether you’re looking for a cozy meal on a chilly day or a simple yet indulgent dinner option, this soup delivers comfort, flavor, and ease all in one bowl.
Ingredients:
For the Soup:
- 2 large boneless, skinless chicken breasts
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can tomato sauce
- 1 small yellow onion, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes (optional, for a slight kick)
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 ½ cups shredded mozzarella cheese
- 1 cup cooked small pasta (such as ditalini or elbow macaroni)
- ½ cup panko breadcrumbs (for topping)
- 2 tablespoons butter
- 2 tablespoons olive oil
For Garnish:
- Fresh parsley, chopped
- Additional grated Parmesan cheese
- Crushed croutons or extra breadcrumbs
Preparation:
Step 1: Prepare the Slow Cooker Base
- In your slow cooker, add chicken breasts, crushed tomatoes, tomato sauce, onions, and garlic.
- Sprinkle in basil, oregano, Italian seasoning, red pepper flakes, salt, and black pepper.
- Pour in chicken broth and stir everything together to ensure all ingredients are evenly distributed.
Step 2: Cook the Chicken
- Cover the slow cooker and cook on LOW for 6-7 hours or HIGH for 3-4 hours until the chicken is tender and easy to shred.
Step 3: Shred the Chicken
- Once the chicken is fully cooked, remove it from the slow cooker and shred it using two forks.
- Return the shredded chicken back into the slow cooker and stir to combine.
Step 4: Add the Cream and Cheese
- Pour in heavy cream, followed by Parmesan cheese and shredded mozzarella cheese.
- Stir gently to allow the cheeses to melt into the soup, creating a rich and creamy texture.
Step 5: Cook the Pasta and Add It to the Soup
- While the cheese is melting into the soup, cook 1 cup of small pasta according to package instructions.
- Drain and add the cooked pasta into the slow cooker. Stir to incorporate.
Step 6: Make the Crispy Breadcrumb Topping
- In a small pan, heat butter and olive oil over medium heat.
- Add panko breadcrumbs and toast until they turn golden brown. Stir continuously to avoid burning.
- Remove from heat and set aside.
Step 7: Serve and Garnish
- Ladle the creamy Chicken Parmesan soup into bowls.
- Sprinkle with crispy breadcrumbs, fresh parsley, and extra Parmesan cheese.
- Serve warm and enjoy!
Variation
- Make It Keto-Friendly: Skip the pasta and use cauliflower rice or zucchini noodles instead.
- Add More Protein: Stir in cooked sausage or shrimp for an extra meaty version.
- Spicy Version: Increase the red pepper flakes or add a dash of hot sauce.
- Extra Veggies: Add chopped spinach, mushrooms, or bell peppers for more nutrition.
- Thicker Soup: If you want a thicker consistency, stir in a slurry of cornstarch and water before serving.
Cooking Notes:
- Use freshly shredded cheese for a smooth and creamy texture. Pre-shredded cheese contains anti-caking agents that prevent proper melting.
- Don’t overcook the pasta before adding it to the soup. It will continue absorbing liquid, so cook it al dente.
- If you want a more intense flavor, let the soup cook for an extra hour on low.
- Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
Serving Suggestions:
- Serve with garlic breadsticks or buttery toasted ciabatta.
- Pair it with a fresh Caesar salad for a balanced meal.
- For a heartier meal, serve it with cheesy pull-apart bread.
- Garnish with fresh basil leaves for a pop of color and freshness.
Tips:
- If your soup becomes too thick, add a bit more chicken broth to loosen it up.
- Want an extra cheesy texture? Add a handful of shredded mozzarella just before serving.
- For a smooth soup, blend it with an immersion blender before adding the shredded chicken.
- If making ahead, prepare everything except the pasta. Add pasta when reheating to avoid sogginess.
Prep Time: 15 minutes
Cooking Time: 6-7 hours (LOW) or 3-4 hours (HIGH)
Total Time: 6 hours 15 minutes – 7 hours 15 minutes
Nutritional Information (Per Serving):
- Calories: ~420
- Protein: 32g
- Carbohydrates: 32g
- Fat: 22g
- Sodium: 870mg
- Fiber: 4g
FAQs
Can I use chicken thighs instead of chicken breasts?
Yes! Chicken thighs are a great option as they are more flavorful and remain juicier than breasts.
Can I freeze this soup?
Yes, but it’s best to freeze without the pasta, as pasta tends to become mushy when reheated. Store in airtight containers for up to 3 months.
How do I reheat the soup?
Reheat on the stovetop over medium heat, stirring occasionally. If it’s too thick, add a splash of broth or milk to bring back the creamy consistency.
Can I make this soup dairy-free?
Yes! Substitute coconut cream or cashew cream for the heavy cream and use dairy-free cheese alternatives.
What can I use instead of breadcrumbs for the topping?
Crushed croutons, crushed Ritz crackers, or grated Parmesan cheese make great substitutes.
Conclusion
Crock Pot Creamy Chicken Parmesan Soup is the ultimate comfort food, blending rich Italian flavors with a smooth, creamy base. The slow cooker does all the work, making it perfect for busy weeknights, meal prep, or a cozy family dinner. With simple ingredients, customizable variations, and hearty, cheesy goodness, this soup is bound to become a favorite in your household.
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Crock Pot Creamy Chicken Parmesan Soup
- Total Time: 6 hours 15 minutes – 7 hours 15 minutes
- Yield: 6-8 servings 1x
Description
Chicken Parmesan is a beloved classic, known for its crispy breaded chicken, rich marinara sauce, and melty cheese. But what if you could enjoy all of those flavors in a comforting, creamy soup? Enter Crock Pot Creamy Chicken Parmesan Soup, a slow-cooked masterpiece that brings together the heartwarming essence of traditional Chicken Parmesan with the velvety smoothness of a hearty soup.
Ingredients
Scale
For the Soup:
- 2 large boneless, skinless chicken breasts
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can tomato sauce
- 1 small yellow onion, finely chopped
- 4 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon Italian seasoning
- ½ teaspoon red pepper flakes (optional, for a slight kick)
- 1 teaspoon salt (adjust to taste)
- ½ teaspoon black pepper
- 4 cups low-sodium chicken broth
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- 1 ½ cups shredded mozzarella cheese
- 1 cup cooked small pasta (such as ditalini or elbow macaroni)
- ½ cup panko breadcrumbs (for topping)
- 2 tablespoons butter
- 2 tablespoons olive oil
For Garnish:
- Fresh parsley, chopped
- Additional grated Parmesan cheese
- Crushed croutons or extra breadcrumbs
Instructions
Step 1: Prepare the Slow Cooker Base
- In your slow cooker, add chicken breasts, crushed tomatoes, tomato sauce, onions, and garlic.
- Sprinkle in basil, oregano, Italian seasoning, red pepper flakes, salt, and black pepper.
- Pour in chicken broth and stir everything together to ensure all ingredients are evenly distributed.
Step 2: Cook the Chicken
- Cover the slow cooker and cook on LOW for 6-7 hours or HIGH for 3-4 hours until the chicken is tender and easy to shred.
Step 3: Shred the Chicken
- Once the chicken is fully cooked, remove it from the slow cooker and shred it using two forks.
- Return the shredded chicken back into the slow cooker and stir to combine.
Step 4: Add the Cream and Cheese
- Pour in heavy cream, followed by Parmesan cheese and shredded mozzarella cheese.
- Stir gently to allow the cheeses to melt into the soup, creating a rich and creamy texture.
Step 5: Cook the Pasta and Add It to the Soup
- While the cheese is melting into the soup, cook 1 cup of small pasta according to package instructions.
- Drain and add the cooked pasta into the slow cooker. Stir to incorporate.
Step 6: Make the Crispy Breadcrumb Topping
- In a small pan, heat butter and olive oil over medium heat.
- Add panko breadcrumbs and toast until they turn golden brown. Stir continuously to avoid burning.
- Remove from heat and set aside.
Step 7: Serve and Garnish
- Ladle the creamy Chicken Parmesan soup into bowls.
- Sprinkle with crispy breadcrumbs, fresh parsley, and extra Parmesan cheese.
- Serve warm and enjoy!
Notes
- Cheese Melting Tip:
- Always add cheese at the end to prevent it from separating. If adding earlier, it may create a grainy texture.
- Using Fresh Herbs vs. Dried Herbs:
- If using fresh basil and oregano, double the quantity since fresh herbs are milder than dried ones.
- Gluten-Free Option:
- Use gluten-free pasta or skip the pasta entirely and add extra vegetables like zucchini or cauliflower.
- Use gluten-free breadcrumbs or omit them for a low-carb version.
- Broth Selection:
- Low-sodium chicken broth is recommended to control the salt level in the soup. You can always add more salt later if needed.
- Best Chicken for This Soup:
- Chicken breasts make the soup leaner, while chicken thighs provide extra juiciness and tenderness.
- Making It Extra Thick:
- If you prefer an ultra-creamy consistency, you can stir in 1 tablespoon of cornstarch mixed with 2 tablespoons of water to thicken the soup further.
- Blending for a Smooth Soup:
- For a velvety-smooth texture, use an immersion blender before adding the shredded chicken and cheese. This step creates a bisque-like consistency.
- Serving Size and Scaling Up:
- This recipe makes about 6-8 servings. If cooking for a larger group, you can double the recipe by increasing the ingredients proportionally.
- Storage and Reheating:
- Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.
- Freeze: Freeze in portioned containers without the pasta for up to 3 months. Add fresh pasta when reheating.
- Reheat: Warm up on the stovetop over medium heat or in the microwave, adding a little broth if needed.
- Best Pasta Choices for This Soup:
- Short pasta like ditalini, elbow macaroni, rotini, or mini shells works best since they hold up well in the broth without getting mushy.
- Adding More Vegetables:
- Feel free to stir in spinach, mushrooms, bell peppers, or shredded carrots for added nutrition and flavor.
- Crispy Chicken Topping:
- For an authentic Chicken Parmesan experience, fry up small, breaded chicken pieces and place them on top before serving. This adds a delightful crunch!
- Prep Time: 15 minutes
- Cook Time: 6-7 hours
- Category: Soup, Comfort Food
- Method: Slow Cooker (Crock Pot)
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl (about 1 ½ cups)
- Calories: ~420 kcal
- Sugar: ~8g
- Sodium: ~870mg
- Fat: ~22g
- Saturated Fat: ~11g
- Unsaturated Fat: ~9g
- Trans Fat: ~0g
- Carbohydrates: ~32g
- Fiber: ~4g
- Protein: ~32g
- Cholesterol: ~85mg