Comforting Crockpot Chicken Parmesan Soup Recipe
Introduction
This comforting Crockpot Chicken Parmesan Soup combines rich tomato flavors with tender chicken and cheesy goodness, all made effortlessly in a slow cooker. It’s a perfect cozy meal that feels like a warm hug in a bowl, ideal for busy days or when you crave Italian-inspired comfort food.
Ingredients
- 1 pound boneless chicken breasts (or rotisserie chicken for quicker prep)
- 4 cloves minced garlic (fresh is best, but jarred works too)
- 28 oz crushed tomatoes (canned)
- 15 oz tomato sauce (canned)
- 1 teaspoon salt (adjust according to taste)
- 1 teaspoon ground black pepper (freshly ground)
- 2 tablespoons Italian seasoning (make your own blend for a personal touch)
- 4 cups chicken broth (or vegetable broth for vegetarian option)
- 1 cup Parmesan cheese (freshly shaved)
- 1 cup heavy whipping cream (or half-and-half as a lighter alternative)
- 8 oz rotini pasta (uncooked, any preferred shape can be swapped in)
- ½ cup breadcrumbs (gluten-free breadcrumbs for gluten sensitivities)
- 1 tablespoon butter (used to sauté breadcrumbs for extra flavor)
- 1½ cups shredded mozzarella (feel free to experiment with other melting cheeses)
Instructions
- Step 1: In your crock pot, combine the boneless chicken breasts, minced garlic, crushed tomatoes, tomato sauce, salt, ground black pepper, Italian seasoning, and chicken broth. Stir well to mix the ingredients evenly.
- Step 2: Cover the crock pot and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
- Step 3: Carefully shred the chicken using forks directly in the pot. Stir in the freshly shaved Parmesan cheese, heavy whipping cream, and uncooked rotini pasta.
- Step 4: Cover the crock pot again and cook on high for an additional 15 minutes or on low for 30 minutes, until the pasta is tender.
- Step 5: While the pasta cooks, melt the butter in a saucepan and sauté the breadcrumbs over medium heat until golden brown.
- Step 6: Serve the soup in bowls, topping each portion with shredded mozzarella cheese and the sautéed breadcrumbs for a delightful crunchy finish.
Tips & Variations
- For a quicker version, use shredded rotisserie chicken instead of cooking raw chicken in the crock pot.
- Swap heavy cream for half-and-half or milk for a lighter soup, but the texture will be slightly less rich.
- Experiment with different pasta shapes like penne or shells depending on your preference.
- Add fresh basil or a pinch of red pepper flakes for extra flavor and a hint of spice.
- Use gluten-free pasta and breadcrumbs to make the soup suitable for gluten-sensitive diets.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. The pasta may absorb some liquid over time, so add a splash of broth or water when reheating to restore the desired consistency. Reheat gently on the stovetop or in the microwave until warmed through.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I make this soup vegetarian?
Yes! Replace the chicken with extra vegetables like mushrooms or zucchini and use vegetable broth instead of chicken broth for a tasty vegetarian version.
What type of cheese works best in this soup?
Freshly shaved Parmesan adds great depth of flavor, while mozzarella melts beautifully for a creamy finish. You can also try provolone or fontina for a different cheesy twist.
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Comforting Crockpot Chicken Parmesan Soup Recipe
- Total Time: 6 hours 45 minutes
- Yield: 6 servings 1x
Description
This comforting Crockpot Chicken Parmesan Soup combines tender chicken, rich tomato broth, creamy cheese, and perfectly cooked pasta for a hearty, flavorful meal. Slow-cooked in a crockpot, it melds classic Italian flavors into an easy-to-make soup that’s perfect for any day when you crave warmth and home-cooked goodness.
Ingredients
Soup Base
- 1 pound Boneless Chicken Breasts (or rotisserie chicken for quicker prep)
- 4 cloves Minced Garlic (fresh is best, but jarred works too)
- 28 oz Crushed Tomatoes (canned)
- 15 oz Tomato Sauce (canned)
- 1 teaspoon Salt (adjust according to taste)
- 1 teaspoon Ground Black Pepper (freshly ground)
- 2 tablespoons Italian Seasoning (make your own blend for a personal touch)
- 4 cups Chicken Broth (or vegetable broth for vegetarian option)
Dairy & Pasta
- 1 cup Parmesan Cheese (freshly shaved)
- 1 cup Heavy Whipping Cream (or half-and-half as a lighter alternative)
- 8 oz Rotini Pasta (uncooked, any preferred shape can be swapped in)
- 1½ cups Shredded Mozzarella (feel free to experiment with other melting cheeses)
Breadcrumb Topping
- ½ cup Breadcrumbs (gluten-free breadcrumbs for gluten sensitivities)
- 1 tablespoon Butter (used to sauté breadcrumbs for extra flavor)
Instructions
- Combine Ingredients in Crockpot: In your crock pot, toss together the boneless chicken breasts, minced garlic, crushed tomatoes, tomato sauce, salt, ground black pepper, Italian seasoning, and chicken broth. Mix it well to ensure even flavor distribution.
- Slow Cook Chicken: Cover the crock pot and set it to cook on low for 6-8 hours or high for 3-4 hours, until the chicken is cooked through and tender.
- Shred Chicken and Add Cheese, Cream, and Pasta: Once cooked, carefully shred the chicken using forks right in the pot. Stir in the freshly shaved Parmesan cheese, heavy whipping cream, and uncooked rotini pasta.
- Cook Pasta in Soup: Cover again and cook on high for an additional 15 minutes or low for 30 minutes, until the pasta is tender.
- Prepare Breadcrumb Topping: In a separate saucepan, melt the butter and sauté the breadcrumbs over medium heat until golden brown, adding a crunchy and flavorful topping to the soup.
- Serve: Ladle the soup into bowls, topping each serving with shredded mozzarella cheese and the sautéed breadcrumbs for added texture and cheesy goodness.
Notes
- For a vegetarian version, substitute the chicken with a plant-based alternative and use vegetable broth.
- You can use rotisserie chicken to reduce cooking time.
- Adjust seasoning to taste, especially salt and pepper.
- Use gluten-free pasta and breadcrumbs to make the recipe gluten-free.
- Heavy cream can be substituted with half-and-half or a lighter cream alternative.
- Make sure to sauté breadcrumbs lightly to prevent burning and to enhance flavor.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
- Prep Time: 15 minutes
- Cook Time: 6 hours 30 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian-American
Keywords: Crockpot chicken parmesan soup, slow cooker chicken soup, chicken parmesan recipe, comforting soup, Italian soup, cheesy chicken soup
