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Crockpot Chicken Parmesan Soup Recipe
Marigold Voss

Crockpot Chicken Parmesan Soup Recipe

A rich and comforting crockpot chicken parmesan soup made with tender chicken, tomatoes, herbs, and melted parmesan cheese. This slow-cooker recipe delivers classic Italian flavors in a warm and hearty bowl.
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Prep Time 15 minutes
Cook Time 4 hours
Total Time 4 hours 15 minutes
Servings: 6 People
Course: Main Course, Soup
Cuisine: American, Italian
Calories: 420
Ingredients Equipment Method Video Notes

Ingredients
  

  • 2 tbsp Olive oil extra virgin preferred
  • 1 lb Chicken breast boneless, skinless
  • 1 cup Onion finely chopped
  • 3 cloves Garlic minced
  • 2 cups Crushed tomatoes canned
  • 3 cups Chicken broth low sodium
  • 1 tsp Italian seasoning dried
  • ½ tsp Black pepper to taste
  • ½ tsp Salt adjust as needed
  • ½ cup Parmesan cheese freshly grated
  • 1 cup Mozzarella cheese shredded
  • ½ cup Pasta small pasta like ditalini
  • 2 tbsp Fresh basil chopped for garnish

Equipment

  • 1 Crockpot / Slow cooker
  • 1 Cutting board
  • 1 Knife
  • 1 Ladle
  • 1 Measuring cups

Method
 

  1. Add chicken breasts to the crockpot.
  2. Pour in chicken broth and crushed tomatoes.
  3. Add chopped onion, minced garlic, Italian seasoning, salt, and black pepper.
  4. Cover and cook on low for 4 hours until the chicken is tender.
  5. Remove the chicken from the crockpot and shred it using two forks.
  6. Return the shredded chicken back to the crockpot.
  7. Add the pasta and cook for another 15 minutes until pasta is tender.
  8. Stir in parmesan cheese and mozzarella cheese until melted.
  9. Taste and adjust seasoning if needed.
  10. Garnish with fresh basil and serve hot.

Video

Notes

  • For a richer flavor, add extra parmesan before serving.
  • You can substitute chicken thighs for juicier meat.
  • If the soup becomes too thick, add extra chicken broth.
  • Serve with garlic bread or toasted baguette slices.