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Crock Pot Creamy Chicken Parmesan Soup

  • Author: Diana Carrozza
  • 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

  1. Cheese Melting Tip:
    • Always add cheese at the end to prevent it from separating. If adding earlier, it may create a grainy texture.
  2. Using Fresh Herbs vs. Dried Herbs:
    • If using fresh basil and oregano, double the quantity since fresh herbs are milder than dried ones.
  3. 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.
  4. 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.
  5. Best Chicken for This Soup:
    • Chicken breasts make the soup leaner, while chicken thighs provide extra juiciness and tenderness.
  6. 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.
  7. 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.
  8. 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.
  9. 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.
  10. 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.
  1. Adding More Vegetables:
  • Feel free to stir in spinach, mushrooms, bell peppers, or shredded carrots for added nutrition and flavor.
  1. 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

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Find it online: https://cookerycrafters.com/crock-pot-creamy-chicken-parmesan-soup-2/