Description
This Crockpot Chicken Parmesan Soup is a comforting and cheesy twist on traditional tomato soup. Packed with flavorful herbs, tender chicken, pasta, and two kinds of cheese, it’s a satisfying meal perfect for chilly evenings.
Ingredients
Scale
Chicken Parmesan Soup:
- 1 pound boneless, skinless chicken breasts or thighs
- 1 small yellow onion, diced
- 3 cloves garlic, minced
- 1 (28-ounce) can crushed tomatoes
- 1 (14.5-ounce) can diced tomatoes with juice
- 1 tablespoon tomato paste
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes (optional)
- 4 cups low-sodium chicken broth
- Salt and black pepper to taste
- 1 cup small pasta (like ditalini or elbow macaroni)
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- Fresh basil and toasted breadcrumbs for garnish (optional)
Instructions
- Prepare the Soup Base: Combine chicken, onion, garlic, both types of tomatoes, tomato paste, herbs, red pepper flakes, broth, salt, and pepper in a slow cooker. Cook on low for 6-7 hours or high for 3-4 hours until chicken is tender.
- Shred the Chicken: Remove chicken, shred, and return to the soup. Add pasta and cook on high for 15-20 minutes until pasta is tender.
- Finish the Soup: Stir in Parmesan and mozzarella until melted and creamy. Adjust seasoning if necessary. Serve hot, garnished with basil and breadcrumbs.
Notes
- For a low-carb option, omit or substitute pasta with zucchini noodles.
- Rotisserie chicken can be used for quicker preparation.
- Thicken leftovers with extra broth when reheating.
- Prep Time: 15 minutes
- Cook Time: 6 hours 30 minutes
- Category: Main Course
- Method: Slow Cooker
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 ½ cups
- Calories: 420
- Sugar: 7g
- Sodium: 780mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 29g
- Fiber: 4g
- Protein: 34g
- Cholesterol: 85mg
