Crockpot Chicken Parmesan Soup

Imagine coming home on a chilly evening to the aroma of warm, comforting Chicken Parmesan Soup. This isn’t your average soup; it’s a creamy, cheesy, and utterly delicious twist on a classic Italian favorite, and it’s all thanks to the magic of your slow cooker. As the leaves change and the days get shorter, there’s nothing quite like a bowl of hearty soup to warm you from the inside out. Chicken Parmesan Soup, especially when prepared in a crockpot, is the perfect answer to those cravings for something both satisfying and easy. It’s a simple recipe that feels like a warm hug on a cold day.

As a food blogger and home cook with over a decade of experience, I’ve spent countless hours perfecting comforting classics. I’ve found that slow cooker recipes are especially useful, and the Crockpot Chicken Parmesan Soup is a weeknight champion. This recipe isn’t just delicious; it’s also incredibly adaptable, allowing you to adjust ingredients to suit your tastes and dietary needs. Let’s dive into how to create this amazing soup, step by step!

Plus, with food costs on everyone’s mind, this recipe is budget-friendly and uses ingredients you likely already have on hand. It’s also perfect for meal prepping, allowing you to enjoy delicious leftovers throughout the week.

Ingredients

• Chicken Breasts: 1.5 lbs, boneless, skinless. Chicken is the heart of this soup, providing protein and a tender texture. For optimal flavor, use good-quality chicken breasts.
• Chicken Broth: 6 cups. The base of the soup. Low-sodium broth allows you to control the saltiness. If you prefer, you can use vegetable broth for a lighter flavor.
• Crushed Tomatoes: 28 oz can. Adds a rich, tangy flavor. Look for crushed tomatoes with basil for an extra layer of flavor. You can also use diced tomatoes if you prefer a chunkier soup.
• Tomato Paste: 2 tbsp. Concentrated tomato flavor, adding depth to the soup. A little goes a long way.
• Onion: 1 medium, chopped. Adds sweetness and aroma. Yellow or white onions work best.
• Garlic: 3 cloves, minced. Essential for flavor. Fresh garlic is preferred, but garlic powder (about 1 tsp) can be used in a pinch.
• Italian Seasoning: 2 tsp. A blend of herbs that adds classic Italian flavor. You can make your own blend using dried oregano, basil, rosemary, thyme, and marjoram.
• Parmesan Cheese: 1/2 cup, grated. Adds a salty, cheesy flavor and thickens the soup. Freshly grated Parmesan is best for flavor.
• Heavy Cream: 1/2 cup. Makes the soup creamy and rich. For a lighter option, you can use half-and-half or milk, but the soup won’t be as thick.
• Mozzarella Cheese: 1 cup, shredded. Melts beautifully into the soup, adding cheesy goodness. Part-skim mozzarella works well.
• Sugar: 1 tsp (optional). Balances the acidity of the tomatoes.
• Salt and Pepper: To taste. Seasoning is crucial.
• Fresh Basil: For garnish. Adds a fresh, aromatic touch.
• Cooked Pasta (optional): 1 cup, ditalini or small shells. Adds heartiness to the soup.

Expert Tips

Through numerous tests, I’ve discovered a few tweaks that significantly enhance the flavor and texture of this Crockpot Chicken Parmesan Soup:

• Sear the Chicken: For a richer flavor, lightly sear the chicken breasts in a skillet before adding them to the slow cooker. This step adds a beautiful caramelized crust that elevates the soup’s overall taste.
• Don’t Overcook the Pasta: If adding pasta, cook it separately and add it to the soup during the last 30 minutes of cooking time to prevent it from becoming mushy.
• Add Cheese Gradually: Stir in the Parmesan cheese first, allowing it to melt completely before adding the mozzarella. This helps prevent the cheese from clumping.
• Adjust the Consistency: If the soup is too thick, add more chicken broth to reach your desired consistency. If it’s too thin, you can add a cornstarch slurry (1 tbsp cornstarch mixed with 2 tbsp cold water) during the last 30 minutes of cooking.
• Taste and Adjust: Always taste the soup before serving and adjust the seasoning as needed. A pinch of red pepper flakes can add a subtle kick.

Storage & Substitutions

Leftover Crockpot Chicken Parmesan Soup can be stored in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stovetop or in the microwave. For longer storage, freeze the soup in freezer-safe containers for up to 2-3 months. Thaw completely before reheating.

Here are some helpful substitutions:

• Chicken: Substitute with boneless, skinless chicken thighs for a richer flavor. You can also use leftover cooked chicken, adding it to the soup during the last hour of cooking.
• Heavy Cream: For a lighter option, use half-and-half or milk. You can also use coconut milk for a dairy-free version, but be aware that it will slightly alter the flavor.
• Pasta: Use gluten-free pasta for a gluten-free version. You can also substitute pasta with rice or quinoa.
• Vegetarian Option: Replace the chicken with white beans or cannellini beans for a vegetarian version. Add some sautéed mushrooms for extra flavor.
• Cheese: Use provolone or a blend of Italian cheeses for a different flavor profile.

FAQ

Can I add vegetables to this soup?

Absolutely! Feel free to add vegetables like chopped carrots, celery, or zucchini to the slow cooker along with the other ingredients. This is a great way to add extra nutrients and flavor to the soup.

How long does it take to cook in the slow cooker?

This soup typically takes 6-8 hours on low or 3-4 hours on high. Cooking times may vary depending on your slow cooker, so it’s always best to check the chicken for doneness after the minimum cooking time.

Can I make this soup on the stovetop?

Yes, you can! In a large pot, sauté the onion and garlic in olive oil until softened. Add the tomato paste and cook for a minute. Then, add the crushed tomatoes, chicken broth, Italian seasoning, sugar (if using), salt, and pepper. Bring to a simmer and add the chicken breasts. Cook until the chicken is cooked through, then shred it with two forks. Stir in the Parmesan cheese, heavy cream, and mozzarella cheese until melted. Add cooked pasta, if desired. Garnish with fresh basil and serve.

Can I use frozen chicken breasts?

While it’s generally recommended to use thawed chicken breasts for even cooking, you can use frozen chicken breasts in the slow cooker. However, be sure to add an extra hour or two to the cooking time to ensure the chicken is fully cooked. Always check the internal temperature of the chicken with a meat thermometer to ensure it reaches 165°F (74°C).

Is this soup spicy?

This soup is not typically spicy, but you can easily add a pinch of red pepper flakes or a dash of hot sauce to give it a little kick. Start with a small amount and add more to taste.

Can I make this soup ahead of time?

Yes, you can! This soup is a great make-ahead meal. Prepare the soup as directed, then let it cool completely before storing it in an airtight container in the refrigerator. Reheat on the stovetop or in the microwave when ready to serve. The flavors will meld together even more overnight, making it even more delicious!

What kind of pasta works best in this soup?

Smaller pasta shapes like ditalini, small shells, or orzo work best in this soup. These shapes are easy to eat and distribute evenly throughout the soup.

This Crockpot Chicken Parmesan Soup is a comforting and delicious meal that’s perfect for busy weeknights or lazy weekends. With simple ingredients and minimal effort, you can enjoy a warm, cheesy bowl of goodness that the whole family will love. Don’t forget to garnish with fresh basil and a sprinkle of Parmesan cheese for the perfect finishing touch. Now, go ahead and try this recipe, and don’t forget to share your results with me in the comments below! What are your favorite soup toppings? Let me know! Looking for more slow cooker inspiration? Check out my recipes for Slow Cooker Beef Stew, Crockpot Chili, and Slow Cooker Pulled Pork.

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