Crockpot Chicken Parmesan Soup Recipe
This Crockpot Chicken Parmesan Soup is a comforting and hearty dish that combines tender chicken, ripe tomatoes, savory broth, and rich Parmesan cheese. Perfect for a cozy meal, this soup is slow-cooked to develop deep flavors and topped with cheese for a delicious Italian-inspired experience without the fuss.
- Prep Time: 10 minutes
- Cook Time: 6 hours 30 minutes
- Total Time: 6 hours 40 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian-American
Ingredients
Scale
Soup Ingredients
- 2 boneless, skinless chicken breasts
- 1 can (14.5 oz) diced tomatoes
- 4 cups chicken broth
- 1/2 cup grated Parmesan cheese, plus extra for garnish
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper, to taste
- 1 tablespoon olive oil
- Optional: 1/2 cup cooked pasta or rice for serving
Instructions
- Prepare Ingredients: Gather all ingredients, mince the garlic, and measure out the dried herbs and Parmesan cheese to have everything ready for the slow cooker.
- Sear Chicken: In a skillet, heat olive oil over medium heat and lightly brown the chicken breasts on both sides for about 2-3 minutes to enhance flavor. This step is optional but recommended for depth of taste.
- Add to Slow Cooker: Place the seared chicken breasts in the crockpot. Add diced tomatoes with their juice, chicken broth, minced garlic, dried basil, dried oregano, salt, and pepper.
- Cook Soup: Cover and cook on low for 6-7 hours or on high for 3-4 hours until the chicken is tender and fully cooked through.
- Shred Chicken: Remove the chicken breasts from the crockpot and shred them using two forks. Return shredded chicken to the soup, stirring well to combine.
- Add Parmesan Cheese: Stir in the grated Parmesan cheese until melted and fully incorporated to create a creamy texture.
- Final Seasoning and Serve: Taste the soup and adjust seasoning with salt and pepper if needed. Optionally, stir in cooked pasta or rice before serving. Garnish with additional Parmesan cheese on top.
Notes
- For a thicker soup, add a slurry of cornstarch and water in the last 30 minutes of cooking.
- You can substitute fresh tomatoes for canned if preferred, but adjust cooking time accordingly.
- This soup pairs wonderfully with crusty Italian bread or a side salad.
- Use low-sodium broth to control salt levels.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
Keywords: Chicken Parmesan Soup, Crockpot Soup, Slow Cooker Chicken, Italian Soup, Comfort Food, Easy Crockpot Recipes
Find it online: https://kitchenbynora.com/crockpot-chicken-parmesan-soup-recipe/
