Crockpot Chicken Parmesan Soup Recipe
A comforting and creamy Crockpot Chicken Parmesan Soup that combines tender shredded chicken, rich tomato broth, hearty pasta, and cheesy goodness, all slow-cooked to perfection. This hearty soup is easy to prepare and perfect for a cozy meal.
- Prep Time: 10 minutes
- Cook Time: 3 to 4 hours on high or 6 to 8 hours on low, plus 15 to 30 minutes for pasta cooking
- Total Time: Approximately 3 hours 30 minutes to 4 hours 15 minutes on high or 6 hours 40 minutes to 8 hours 10 minutes on low
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian-American
- Diet: Low Salt
Ingredients
Scale
Soup Base
- 4 cups chicken broth
- 3 boneless chicken breasts
- 28 ounce can of pressed tomatoes
- 15 ounce can tomato sauce
- 1 tablespoon chopped garlic
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 1 teaspoon black pepper
Additional Ingredients
- 1 cup freshly grated parmesan cheese
- 1 cup heavy whipping cream
- 8 ounces raw rotini pasta
Toppings
- 1/2 cup bread crumbs
- 1 tablespoon butter
- 1 1/2 cups grated mozzarella cheese
Instructions
- Prepare the Soup Base: In your crockpot, combine the chicken broth, boneless chicken breasts, pressed tomatoes, chopped garlic, Italian seasoning, tomato sauce, salt, and black pepper. Stir gently to mix all ingredients.
- Slow Cook the Soup: Cover the crockpot and cook on high for 3 to 4 hours or on low for 6 to 8 hours until the chicken is tender and fully cooked.
- Shred Chicken & Add Cream and Pasta: Remove the chicken breasts from the crockpot and shred them using two forks. Return the shredded chicken to the pot, then add the heavy whipping cream, rotini pasta, and freshly grated parmesan. Stir well.
- Finish Cooking Pasta: Cover the crockpot again and cook on high for 15 minutes or on low for 30 minutes, until the pasta is cooked through and the soup is creamy.
- Prepare Breadcrumb Topping: In a skillet, melt the butter over medium heat. Add the bread crumbs and toast them until golden brown and crunchy, stirring frequently to prevent burning.
- Serve and Garnish: Ladle the soup into bowls. Top each serving with toasted breadcrumbs and a generous sprinkle of grated mozzarella cheese. Serve immediately while hot and enjoy your comforting chicken parmesan soup.
Notes
- Use boneless, skinless chicken breasts for easiest shredding and best texture.
- For a thicker soup, reduce the chicken broth slightly or add more parmesan cheese.
- You can substitute rotini pasta with other small pasta shapes like elbow macaroni or shells.
- To make this recipe gluten-free, use gluten-free pasta and gluten-free bread crumbs.
- Store leftovers in an airtight container in the refrigerator for up to 3 days.
- Reheat gently on the stove or in the microwave, adding a splash of broth or cream if needed to loosen the soup.
- For an extra punch of flavor, add red pepper flakes or fresh basil when serving.
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 380
- Sugar: 6g
- Sodium: 720mg
- Fat: 20g
- Saturated Fat: 11g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 22g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 110mg
Keywords: chicken parmesan soup, crockpot chicken soup, slow cooker soup, creamy chicken soup, Italian chicken soup, rotini pasta soup
