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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.

Ingredients

Scale

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

Find it online: https://servedbynora.com/crock-pot-creamy-chicken-parmesan-soup-recipe/