Description
This Crock Pot Creamy Chicken Parmesan Soup is a comforting and hearty meal combining tender shredded chicken, rich cream, tangy crushed tomatoes, and savory Parmesan cheese. Slow-cooked to perfection, this soup is easy to prepare and perfect for cozy dinners.
Ingredients
Scale
Chicken and Broth
- 2–3 boneless, skinless chicken breasts (or thighs)
- 4 cups low-sodium chicken broth
Vegetables and Seasonings
- 1 small yellow onion, finely chopped
- 3–4 garlic cloves, minced
- 1 tsp Italian seasoning
- 1/2 tsp crushed red pepper flakes (optional)
- Salt and pepper to taste
Tomatoes and Dairy
- 1 (14.5 oz) can crushed tomatoes
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
Thickening and Garnish
- 2 tbsp cornstarch + 2 tbsp cold water (optional, for thickening)
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare the chicken: Place raw chicken breasts or thighs in the bottom of the crock pot, ensuring they are evenly spread.
- Add seasonings and vegetables: Add the finely chopped onion, minced garlic, Italian seasoning, and crushed red pepper flakes (if using) on top of the chicken. Pour in the crushed tomatoes.
- Add broth: Pour the low-sodium chicken broth over all the ingredients in the crock pot to combine flavors.
- 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 fully cooked and tender.
- Shred the chicken: Remove the chicken from the crock pot and shred it using two forks. Return the shredded chicken to the crock pot and stir to mix.
- Add cream: Stir in the heavy cream slowly to create a rich, creamy base for the soup.
- Thicken the soup (optional): If you prefer a thicker soup, mix cornstarch and cold water to create a slurry and stir it into the crock pot mixture.
- Add Parmesan cheese: Gradually add the freshly grated Parmesan cheese while stirring constantly until the cheese has fully melted and incorporated into the soup.
- Final simmer: Cook the soup uncovered on low heat for an additional 20–30 minutes to allow the flavors to meld and the soup to thicken.
- Season and garnish: Taste and adjust with salt and pepper as needed, then garnish with freshly chopped parsley before serving.
Notes
- You can substitute chicken thighs for chicken breasts for more tender, flavorful meat.
- For a gluten-free version, ensure the cornstarch you use is certified gluten-free.
- Adjust crushed red pepper flakes amount to make the soup more or less spicy according to your preference.
- Leftovers keep well in the refrigerator for up to 3 days and can be frozen for up to 2 months.
- If you want a lighter option, substitute half-and-half or whole milk for heavy cream, though the soup will be less rich.
- Prep Time: 15 minutes
- Cook Time: 6-7 hours on low or 3-4 hours on high, plus 20-30 minutes final simmer
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 4g
- Sodium: 450mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 110mg
Keywords: Crock Pot, Chicken Parmesan Soup, Creamy Soup, Slow Cooker Recipes, Comfort Food, Italian Soup
