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Crockpot Chicken Parmesan Soup

Crockpot Chicken Parmesan Soup

Crockpot Chicken Parmesan Soup with shredded chicken, tomatoes, Parmesan cheese, and a creamy Italian broth. Easy slow cooker comfort food.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6
Calories: 470
Ingredients Method Notes

Ingredients
  

  • 1½ pounds boneless skinless chicken breasts
  • 1 small onion diced
  • 3 cloves garlic minced
  • 4 cups chicken broth
  • 1 14.5-ounce can diced tomatoes, undrained
  • 1 8-ounce can tomato sauce
  • 1 teaspoon Italian seasoning
  • ½ teaspoon dried basil
  • ½ teaspoon dried oregano
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 4 ounces cream cheese softened
  • 1 cup heavy cream
  • 1 cup freshly grated Parmesan cheese
  • 1 cup small pasta ditalini or small shells, cooked separately
  • Fresh parsley or basil chopped, for garnish

Method
 

  1. Place the chicken breasts into the crockpot.
  2. Add the onion, garlic, chicken broth, diced tomatoes, tomato sauce, Italian seasoning, basil, oregano, salt, and black pepper.
  3. Cover and cook on Low for 6 to 7 hours or High for 3 to 4 hours, until the chicken is fully cooked and tender.
  4. Remove the chicken and shred it using two forks.
  5. Return the shredded chicken to the crockpot.
  6. Stir in the softened cream cheese until completely melted.
  7. Add the heavy cream and Parmesan cheese, stirring until smooth and creamy.
  8. Fold in the cooked pasta.
  9. Cover and cook for another 10 to 15 minutes until heated through.
  10. Garnish with fresh parsley or basil and extra Parmesan before serving.

Notes

  • Cook the pasta separately to prevent it from becoming mushy.
  • Freshly grated Parmesan melts much more smoothly.
  • Soften the cream cheese before adding it to the soup.
  • Stir gently after adding the dairy ingredients.
  • Taste before serving and adjust the seasoning if needed.