Crock Pot Creamy Chicken Parmesan Soup Recipe

Introduction

This Crock Pot Creamy Chicken Parmesan Soup is a comforting and flavorful twist on the classic Italian dish. It’s easy to prepare and perfect for busy days when you want a hearty meal waiting for you. The creamy texture combined with tender chicken and rich tomato flavors makes it a family favorite.

Ingredients

• 1.5 lbs boneless, skinless chicken breasts, trimmed of fat
• 4 cups low-sodium chicken broth
• 1 (28 oz) can crushed tomatoes
• 1 medium yellow onion, diced
• 4 cloves fresh garlic, minced
• 2 teaspoons dried Italian seasoning
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup heavy cream
• 1 cup freshly grated parmesan cheese, divided
• 1/2 cup shredded mozzarella cheese (optional)
• 1/4 cup fresh basil leaves, chopped (optional)
• 2 cups baby spinach (optional)
• Croutons or toasted baguette slices, for serving (optional)

Instructions

1. Step 1: Dice the onion and mince the garlic. Trim any excess fat from the chicken breasts. Grate parmesan cheese if using a block.
2. Step 2: Place chicken breasts at the bottom of the crock pot. Add diced onion, minced garlic, Italian seasoning, salt, and pepper.
3. Step 3: Pour in chicken broth and crushed tomatoes. Stir gently to combine. Set aside 1/2 cup of parmesan for finishing.
4. Step 4: Cover and cook on LOW for 6-7 hours or HIGH for 3-4 hours, until chicken is tender and easy to shred.
5. Step 5: Remove chicken from the crock pot and shred with two forks. Return shredded chicken to the pot.
6. Step 6: Stir in heavy cream, 1/2 cup parmesan, and mozzarella (if using). Mix well until cheese melts and soup is creamy. Taste and adjust salt and pepper as needed.
7. Step 7: If adding spinach, stir it in now and cook until wilted (about 2 minutes). Sprinkle with fresh basil and remaining parmesan.
8. Step 8: Ladle soup into bowls and top with croutons or toasted bread, if desired.

Tips & Variations

• For a lighter version, substitute half-and-half for heavy cream or omit the mozzarella cheese.
• Add cooked pasta or rice to the soup for a more filling meal.
• If you prefer, use fresh tomatoes in place of canned crushed tomatoes when in season.
• Spinach can be swapped with kale or Swiss chard for different greens.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent curdling. This soup can also be frozen 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 chicken thighs instead of breasts?

Yes, boneless skinless chicken thighs work well and add extra richness. Adjust cooking time if needed to ensure they are tender.

Is this soup suitable for freezing?

Absolutely. Allow the soup to cool completely before freezing. Reheat slowly to maintain the creamy texture.

Crock Pot Creamy Chicken Parmesan Soup Recipe

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★★★★★

4.6 from 69 reviews

This Crock Pot Creamy Chicken Parmesan Soup is a comforting and hearty dish that combines tender shredded chicken with a rich tomato and parmesan-infused creamy broth. Slow-cooked to perfection, it features Italian seasonings, fresh garlic, and optional additions like spinach and basil for a deliciously savory meal perfect for any time of year.

• Author: Nora
• Prep Time: 15 minutes
• Cook Time: 6 hours 30 minutes
• Total Time: 6 hours 45 minutes
• Yield: 6 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: Italian-American
• Diet: Low Salt

Ingredients

Scale 1x2x3x

Main Ingredients

• 1.5 lbs boneless, skinless chicken breasts, trimmed of fat
• 4 cups low-sodium chicken broth
• 1 (28 oz) can crushed tomatoes
• 1 medium yellow onion, diced
• 4 cloves fresh garlic, minced
• 2 teaspoons dried Italian seasoning
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 cup heavy cream
• 1 cup freshly grated parmesan cheese, divided
• 1/2 cup shredded mozzarella cheese (optional)

Optional Fresh Ingredients

• 1/4 cup fresh basil leaves, chopped (optional)
• 2 cups baby spinach (optional)

Serving Suggestions

• Croutons or toasted baguette slices, for serving (optional)

Instructions

1. Prep Ingredients: Dice the onion and mince the garlic. Trim any excess fat from the chicken breasts. Grate parmesan cheese if using a block for fresh flavor.
2. Layer Ingredients in Crock Pot: Place the chicken breasts at the bottom of the crock pot. Add diced onion, minced garlic, dried Italian seasoning, salt, and black pepper on top.
3. Add Liquids and Tomatoes: Pour in the low-sodium chicken broth and the canned crushed tomatoes. Stir gently to combine, making sure ingredients are well distributed. Set aside 1/2 cup of parmesan cheese for garnishing later.
4. Slow Cook the Soup: Cover the crock pot and cook on LOW for 6-7 hours or on HIGH for 3-4 hours, until the chicken is tender and easy to shred with forks.
5. Shred the Chicken: Carefully remove the chicken breasts from the crock pot. Using two forks, shred the chicken into bite-sized pieces, then return the shredded chicken back into the crock pot.
6. Add Cream and Cheese: Stir in the heavy cream, half of the reserved parmesan cheese (about 1/2 cup), and the optional mozzarella cheese. Mix thoroughly until the cheese melts and the soup becomes creamy. Taste and adjust salt and pepper as needed.
7. Add Greens and Herbs: If using, stir in the baby spinach and cook for about 2 minutes until wilted. Sprinkle the chopped fresh basil and the remaining parmesan cheese over the soup for added freshness and flavor.
8. Serve: Ladle the soup into serving bowls and top with croutons or toasted baguette slices, if desired, for an extra crunchy texture and delightful contrast.

Notes

• For a lighter version, substitute heavy cream with half-and-half or whole milk, but the soup will be less rich.
• Adding spinach is optional but adds extra color, nutrients, and flavor.
• Using freshly grated parmesan cheese enhances the flavor more than pre-grated cheese.
• This soup pairs beautifully with a fresh green salad or rustic bread on the side.
• Leftovers store well in the refrigerator for up to 3 days and can be reheated gently on the stove.
• For a thicker soup, stir in a small amount of cornstarch slurry after adding cream and cheese and cook until thickened.

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