Description
Crockpot Chicken Parmesan Soup is a creamy and hearty soup that combines the classic flavors of chicken parmesan, perfect for busy weeknights or chilly days.
Ingredients
Scale
- 1 pound boneless skinless chicken breasts
- 2 cloves minced garlic
- 1 can (14.5 ounce) crushed tomatoes
- 1 can (8 ounce) tomato sauce
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1 tablespoon Italian seasoning
- 4 cup chicken broth
- 1/2 cup grated Parmesan cheese
- 1 cup heavy whipping cream
- 2 cup rotini or penne pasta
- 1 cup shredded mozzarella cheese
- 1/2 cup breadcrumbs
- 2 tablespoon butter
Instructions
- Place the chicken breasts, garlic, crushed tomatoes, tomato sauce, salt, pepper, Italian seasoning, and chicken broth in your slow cooker.
- Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the chicken is cooked through.
- Remove the cooked chicken breasts, shred them with two forks, and return the shredded chicken to the crockpot.
- Stir in the Parmesan cheese, heavy cream, and uncooked pasta. Cover and cook on HIGH for 20-30 minutes, until the pasta is al dente.
- In a skillet, melt the butter and add the breadcrumbs. Toast them, stirring occasionally, until they’re golden brown.
- Ladle the Crockpot Chicken Parmesan Soup into bowls and top with the shredded mozzarella cheese and toasted breadcrumbs.
Notes
Adjust flavors by tasting and adding more salt, pepper, or Italian seasoning as needed.
Use two forks to easily shred the cooked chicken breasts.
Gradually stir in the heavy cream for a luxuriously creamy broth.
Keep an eye on the pasta during the last 20-30 minutes of cooking to prevent it from becoming overcooked.
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 900mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg