Crock Pot Creamy Chicken Parmesan Soup Recipe

Introduction

This Crock Pot Creamy Chicken Parmesan Soup is a comforting and flavorful dish that combines tender chicken with rich, creamy broth and the classic taste of Parmesan cheese. Perfect for busy days, it’s easy to prepare and slow-cooks to perfection.

Ingredients

• 2–3 boneless, skinless chicken breasts
• 4 cups low-sodium chicken broth
• 1 small yellow onion, chopped
• 3–4 garlic cloves, minced
• 1 (14.5 oz) can crushed tomatoes
• 1 cup heavy cream
• 1 cup grated Parmesan cheese
• Italian seasoning, to taste

Instructions

1. Step 1: Place the raw chicken breasts at the bottom of the crock pot.
2. Step 2: Add the chopped onion, minced garlic, Italian seasoning, and crushed tomatoes on top of the chicken.
3. Step 3: Pour in the chicken broth and cover the crock pot with the lid.
4. Step 4: Cook on low for 6–7 hours or on high for 3–4 hours until the chicken is fully cooked and tender.
5. Step 5: Remove the chicken and shred it with two forks, then return the shredded chicken to the pot.
6. Step 6: Stir in the heavy cream and gradually add the grated Parmesan cheese, stirring until melted and incorporated.
7. Step 7: Cook uncovered on low for an additional 20–30 minutes to thicken the soup slightly before serving.

Tips & Variations

• Use fresh Italian seasoning or a mix of dried basil, oregano, and thyme for a fresher flavor.
• For a thicker soup, add a slurry of cornstarch and water during the last 30 minutes of cooking.
• Serve with crusty bread or over cooked pasta to turn the soup into a hearty meal.
• Substitute half-and-half for heavy cream for a lighter version, though the soup will be less rich.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, stirring occasionally to prevent the cream and cheese from separating. You can also freeze the soup for up to 2 months; thaw overnight in the refrigerator before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked chicken for this soup?

Yes, you can add cooked shredded chicken in the last hour of cooking to warm through, but the flavors develop best when cooking raw chicken slowly in the broth.

Is there a vegetarian version of this soup?

You can substitute vegetable broth and omit the chicken, adding hearty vegetables like mushrooms or zucchini instead. Use vegetarian Parmesan or nutritional yeast to keep the cheesy flavor.

Crock Pot Creamy Chicken Parmesan Soup Recipe

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★★★★★

5 from 74 reviews

• Author: Sarah
• Total Time: 6 hours 40 minutes to 7 hours 40 minutes (low) or 3 hours 30 minutes to 4 hours 30 minutes (high)
• Yield: 6 servings 1x

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Description

This Crock Pot Creamy Chicken Parmesan Soup is a comforting, hearty dish perfect for cozy days. Tender chicken breasts slow-cooked with savory onions, garlic, crushed tomatoes, and Italian seasoning, finished with rich heavy cream and Parmesan cheese for a creamy, cheesy delight. Easy to prepare and full of flavor, this soup is a wonderful twist on classic chicken parmesan in a warm, spoonable form.

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Ingredients

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Soup Base

• 2–3 boneless, skinless chicken breasts
• 4 cups low-sodium chicken broth
• 1 small yellow onion, chopped
• 3–4 garlic cloves, minced
• 1 (14.5 oz) can crushed tomatoes
• 1 teaspoon Italian seasoning

Creamy Finish

• 1 cup heavy cream
• 1 cup grated Parmesan cheese

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Instructions

1. Prepare the crock pot: Place the raw chicken breasts at the bottom of the crock pot, ensuring they lay flat for even cooking.
2. Add aromatics and seasoning: Add the chopped onion, minced garlic, Italian seasoning, and the can of crushed tomatoes over the chicken, spreading evenly.
3. Pour in broth and cook: Pour the 4 cups of low-sodium chicken broth over the ingredients, cover the crock pot with the lid securely.
4. Slow cook the soup: Cook on low heat for 6 to 7 hours, or on high for 3 to 4 hours, until the chicken is fully cooked and tender enough to shred easily.
5. Shred chicken: Remove the chicken breasts from the crock pot, shred them finely with two forks, then return the shredded chicken to the soup base.
6. Add cream and cheese: Stir in the heavy cream to the soup, then gradually add the grated Parmesan cheese while stirring until fully melted and incorporated.
7. Final simmer: Cook the soup uncovered on low for an additional 20 to 30 minutes to thicken slightly and blend flavors before serving.

Notes

• You can use pre-shredded rotisserie chicken to save time and add at the end, adjusting cooking time accordingly.
• For a thicker soup, add a slurry of cornstarch and water during the final simmer.
• Adjust Italian seasoning quantity to taste or use a mix of basil, oregano, and thyme for freshness.
• Use freshly grated Parmesan for best melting and flavor.
• Serve with crusty bread or over cooked pasta for a filling meal.

• Prep Time: 10 minutes
• Cook Time: 6 to 7 hours (low) or 3 to 4 hours (high) plus 20-30 minutes final simmer
• Category: Soup
• Method: Slow Cooking
• Cuisine: Italian-American

Keywords: Creamy chicken parmesan soup, crock pot chicken soup, slow cooker creamy soup, Italian chicken soup, comfort food