Description
A comforting, creamy, and cheesy slow-cooked soup inspired by classic chicken Parmesan, perfect for cozy weeknight dinners with minimal effort.
Ingredients
- 1.5 pounds boneless, skinless chicken breasts
- 6 cups low-sodium chicken broth
- 1 can (14 oz) crushed tomatoes
- 4 large garlic cloves, minced
- 2 teaspoons Italian seasoning
- Salt and black pepper, to taste
- 6 ounces small pasta shapes (ditalini or elbow macaroni)
- 1 cup freshly grated Parmesan cheese
- 1/2 cup heavy cream
- 1 tablespoon olive oil
- A handful fresh basil, chopped (optional)
- 1/4 teaspoon red pepper flakes (optional)
Instructions
- Heat olive oil in a skillet over medium heat. Add minced garlic and red pepper flakes if using. Sauté for 1-2 minutes until fragrant but not browned. Transfer garlic and oil to the crockpot.
- Place chicken breasts in the crockpot. Add chicken broth, crushed tomatoes, Italian seasoning, salt, and black pepper. Stir gently to combine. Cover and cook on low for 5-6 hours or high for 3-4 hours until chicken is tender.
- Remove chicken from crockpot and shred with two forks. Return shredded chicken to crockpot and stir.
- Cook pasta separately in salted boiling water until al dente, about 8-10 minutes. Drain and set aside.
- Pour heavy cream into crockpot and stir. Gradually add freshly grated Parmesan cheese, stirring constantly until melted and soup is creamy. Add reserved pasta water or broth if soup is too thick.
- Add cooked pasta to crockpot and stir gently. Let sit on warm for 5 minutes to meld flavors. Adjust salt and pepper to taste.
- Serve soup garnished with chopped fresh basil and a drizzle of olive oil. Enjoy with crusty or garlic bread.
Notes
[‘Sauté garlic before adding to crockpot for deeper flavor.’, ‘Cook chicken on low for tender, juicy meat.’, ‘Use freshly grated Parmesan for best melting and flavor.’, ‘Cook pasta separately to avoid mushiness.’, ‘Reserve pasta water to thin soup if needed.’, ‘Adjust seasoning after adding cream and cheese.’, ‘Add a tablespoon of cold butter at the end for a silky finish.’, ‘For gluten-free, use gluten-free pasta and broth.’, ‘Heavy cream can be substituted with half-and-half for a lighter version but soup will be less rich.’, ‘Add veggies like spinach or kale near the end for extra nutrition.’, ‘Soup does not freeze well due to cream and pasta; refrigerate up to 4 days.’]
- Prep Time: 15 minutes
- Cook Time: 5-6 hours (slow cooker low) or 3-4 hours (slow cooker high)
- Category: Main Course
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (approximatel
- Calories: 380
- Sugar: 5
- Sodium: 400
- Fat: 15
- Saturated Fat: 8
- Carbohydrates: 30
- Fiber: 3
- Protein: 30
Keywords: chicken parmesan soup, crockpot soup, slow cooker chicken soup, easy weeknight dinner, creamy chicken soup, Italian soup, comfort food