Crockpot Chicken Parmesan Soup Recipe
This Crockpot Chicken Parmesan Soup brings the classic flavors of Chicken Parmesan into a comforting and hearty soup, all made in the convenience of your slow cooker. It’s a rich and flavorful dish with tender chicken, pasta, tomatoes, and a blend of Italian seasonings, topped with melty mozzarella cheese and crispy croutons for the perfect Chicken Parmesan experience in soup form.
Step-by-Step Instructions
1. Prepare the Soup Base
Start by placing the boneless chicken breasts into the bottom of your slow cooker. Next, add the crushed tomatoes, diced tomatoes, and chicken broth. Stir in the chopped onion, minced garlic, and seasonings: basil, oregano, Italian seasoning, salt, black pepper, and red pepper flakes (if using). Mix everything together to ensure the flavors are well combined.
2. Cook the Soup in the Crockpot
Set your slow cooker to low and cook the soup for 6-7 hours or on high for 3-4 hours, until the chicken is fully cooked and tender. The longer, slow cook allows the flavors to meld beautifully and the chicken to absorb all those delicious Italian seasonings.
3. Shred the Chicken
Once the chicken is cooked through and tender, carefully remove the chicken breasts from the slow cooker. Use two forks to shred the chicken into bite-sized pieces. Return the shredded chicken back into the soup, stirring to combine it well with the broth and seasonings.
4. Cook the Pasta
With about 30 minutes left of cooking time, add the uncooked pasta directly into the crockpot. Allow it to cook for the remaining time until the pasta is tender but still firm to the bite (al dente). Stir occasionally to prevent the pasta from sticking together.
5. Add Parmesan Cheese
Just before serving, stir in the freshly grated Parmesan cheese, allowing it to melt and blend into the soup, giving it that rich, cheesy flavor.
6. Prepare the Toppings
While the soup finishes cooking, get the toppings ready. Shred the mozzarella cheese and have your croutons on hand for a crunchy topping. If you want to add a touch of fresh flavor, chop some fresh basil or parsley to garnish the soup.
7. Serve the Soup
Ladle the Chicken Parmesan Soup into bowls and top each serving with a generous sprinkle of shredded mozzarella cheese. Add a handful of croutons on top for that crispy, crunchy texture reminiscent of classic Chicken Parmesan. Garnish with a sprinkle of fresh basil or parsley for a burst of color and fresh flavor.
Tips for Success
- Pasta Choice: Any small pasta shape works well in this soup, but ditalini, elbow macaroni, or even small shells are great options. Just be sure not to overcook the pasta to avoid it becoming mushy.
- Cooking the Pasta Separately: If you prefer, you can cook the pasta separately on the stove and add it to individual bowls when serving. This will help maintain the pasta’s texture, especially if you’re planning on leftovers.
- Crispy Chicken Topping: For a more traditional Chicken Parmesan feel, you can make oven-baked chicken tenders or breaded chicken and add them on top of the soup just before serving, along with the cheese and croutons.
- Thickening the Soup: If you prefer a thicker soup, you can whisk together 1 tablespoon of cornstarch with 2 tablespoons of water and stir it into the soup during the last 30 minutes of cooking time.
- Vegetable Additions: Feel free to add in other vegetables like zucchini, bell peppers, or spinach to bulk up the nutrition content of the soup without changing the flavor too much.
Serving Suggestions
This Crockpot Chicken Parmesan Soup is hearty enough to be served on its own, but it pairs wonderfully with:
- Garlic bread or breadsticks for dipping.
- A fresh Caesar salad or Caprese salad to add some lightness to the meal.
- A side of roasted vegetables like zucchini or asparagus for extra nutrients.
Storing and Reheating
- Storing: Leftovers can be stored in an airtight container in the refrigerator for up to 4 days.
- Freezing: If you plan to freeze this soup, it’s best to do so without the pasta, as the pasta may become mushy when thawed and reheated. Freeze the soup in an airtight container for up to 3 months, then cook fresh pasta when you’re ready to serve.
- Reheating: To reheat, simply warm the soup on the stovetop over medium heat until it reaches your desired temperature, stirring occasionally. If the soup thickened up in the fridge, you can add a splash of chicken broth or water to loosen it up.
Conclusion
This Crockpot Chicken Parmesan Soup is the ultimate comfort food, combining the rich flavors of the beloved Italian dish into a warm and cozy soup that’s perfect for busy weeknights or cold evenings. The slow cooker does all the work, delivering a meal that’s packed with flavor, easy to make, and perfect for the whole family.
With a generous topping of melty cheese and crunchy croutons, this soup is sure to become a favorite. Whether served as a standalone meal or paired with your favorite sides, this dish provides a delightful and satisfying twist on a classic. Enjoy!
Crockpot Chicken Parmesan Soup Recipe
This Crockpot Chicken Parmesan Soup brings the classic flavors of Chicken Parmesan into a comforting and hearty soup, all made in the convenience of your slow cooker. It’s a rich and flavorful dish with tender chicken, pasta, tomatoes, and a blend of Italian seasonings, topped with melty mozzarella cheese and crispy croutons for the perfect Chicken Parmesan experience in soup form.
Ingredients
- 1 1/2 lbs boneless, skinless chicken breasts or thighs
- 1 can (28 oz) crushed tomatoes
- 4 cups chicken broth
- 1 small onion, finely diced
- 4 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- 1/2 teaspoon red pepper flakes (optional, for a little heat)
- 1/2 teaspoon salt, or to taste
- 1/4 teaspoon black pepper
- 1 1/2 cups uncooked small pasta (like ditalini or elbow macaroni)
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- Fresh basil or parsley, chopped (for garnish)
Instructions
1. Prepare the Ingredients:
Add the chicken breasts (or thighs), crushed tomatoes, chicken broth, diced onion, minced garlic, basil, oregano, thyme, red pepper flakes (if using), salt, and black pepper into your crockpot.
2. Cook the Chicken:
Cover the crockpot and cook on low for 4-6 hours or on high for 3-4 hours, until the chicken is fully cooked and tender.
3. Shred the Chicken:
Once the chicken is cooked, remove it from the crockpot and shred it using two forks. Return the shredded chicken to the slow cooker.
4. Add Pasta:
Add the uncooked pasta into the crockpot, stir, and cook for an additional 20-30 minutes on high, or until the pasta is tender.
5. Finish with Cheese:
Stir in the grated Parmesan cheese. Ladle the soup into bowls, then top each serving with a generous amount of shredded mozzarella cheese. Allow the cheese to melt slightly before serving.
6. Garnish and Serve:
Garnish with fresh basil or parsley if desired, and enjoy!
Notes
- Chicken Option: You can use rotisserie chicken to save time. Just add shredded rotisserie chicken in the last hour of cooking to heat through.
- Pasta Cooking Tip: For best results, cook the pasta in the soup as directed. If you want to avoid mushy pasta, you can cook the pasta separately and add it in just before serving.
- Cheesy Goodness: For an extra indulgent touch, broil the bowls of soup in the oven for a minute or two to melt and brown the mozzarella cheese.