Description
This Crock Pot Creamy Chicken Parmesan Soup is the perfect hearty and comforting dish for a chilly day. With tender chicken, creamy broth, and a touch of Parmesan, it’s an easy dinner everyone will love.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon crushed red pepper flakes
- Salt and pepper to taste
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 8 oz pasta (penne, rotini, or your choice)
- Fresh basil or parsley for garnish (optional)
Instructions
- Place the chicken breasts, chicken broth, diced tomatoes, onion, garlic, dried basil, oregano, crushed red pepper flakes, salt, and pepper into your crock pot.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is fully cooked and tender.
- Remove the chicken from the crock pot and shred it using two forks.
- Stir in the heavy cream and Parmesan cheese. Add the pasta to the crock pot and let it cook for an additional 15-20 minutes, or until the pasta is tender.
- Return the shredded chicken to the crock pot, stir everything together, and season with additional salt and pepper if needed.
- Garnish with fresh basil or parsley before serving.
Notes
- Make it spicy: Add more crushed red pepper flakes if you like your soup with a kick!
- Low-carb alternative: Swap the pasta with zucchini noodles or cauliflower rice for a low-carb version.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stove.
Nutrition
- Serving Size: 1 bowl
- Calories: 420 kcal
- Sugar: 3g
- Sodium: 750mg
- Fat: 27g
- Saturated Fat: 12g
- Unsaturated Fat: 13g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 35g
- Cholesterol: 130mg