If you’ve been searching for a comforting, rich, and utterly delicious soup to cozy up with on any day, this Crock Pot Creamy Chicken Parmesan Soup Recipe will quickly become one of your absolute favorites. Imagine tender, shredded chicken swimming in a luscious, creamy broth infused with Italian herbs, garlic, and the unmistakable sharpness of Parmesan cheese, all slow-cooked to perfection. It’s a soul-soothing bowl of flavor that’s easy to prepare and guaranteed to bring smiles around your table.
Ingredients You’ll Need
The magic of this Crock Pot Creamy Chicken Parmesan Soup Recipe lies in its beautifully simple ingredients. Each element plays a key role, from tender chicken to rich cream, creating layers of flavor and satisfying textures you’ll love. Here’s everything you’ll need to gather before you start cooking:
- 2–3 boneless, skinless chicken breasts (or thighs): Provides juicy protein that becomes the heart of the soup.
- 4 cups low-sodium chicken broth: Forms the flavorful, savory base without being overpowering.
- 1 small yellow onion, finely chopped: Adds subtle sweetness and depth to the soup.
- 3–4 garlic cloves, minced: Brings that unmistakable aromatic punch essential to Italian dishes.
- 1 tsp Italian seasoning: Infuses the broth with a perfect blend of herbs like oregano, basil, and thyme.
- 1/2 tsp crushed red pepper flakes (optional): Offers a gentle kick for those who love a bit of heat.
- 1 (14.5 oz) can crushed tomatoes: Delivers a rich, tangy layer that balances the creamy components.
- 1 cup heavy cream: Gives the soup its luscious, velvety texture.
- 1 cup freshly grated Parmesan cheese: Melts into the soup, adding sharp, nutty flavor that defines the dish.
- 2 tbsp cornstarch + 2 tbsp cold water (optional, for thickening): Helps achieve the perfect consistency if you prefer it thicker.
- Fresh parsley, chopped (for garnish): Adds a fresh pop of color and a hint of brightness.
- Salt and pepper to taste: Essential seasonings that bring the whole dish together.
How to Make Crock Pot Creamy Chicken Parmesan Soup Recipe
Step 1: Prepare the Crock Pot Base
Start by placing your raw chicken breasts or thighs right at the bottom of your slow cooker. This allows them to cook slowly and absorb all the wonderful flavors. Then, add your finely chopped onion, minced garlic, Italian seasoning, optional crushed red pepper flakes, and the crushed tomatoes. Pour the chicken broth over everything, ensuring the ingredients are well combined and ready to simmer low and slow.
Step 2: Slow Cook to Perfection
Cover the crock pot and cook on low for 6 to 7 hours or, if you’re short on time, on high for about 3 to 4 hours. This slow simmer softens the chicken and lets all the flavors meld beautifully. The kitchen will fill with an irresistible aroma by the time it’s ready.
Step 3: Shred and Stir
Once the chicken is perfectly tender, remove it from the crock pot and shred it using two forks. Return all those juicy shreds back into the pot, stirring them gently into the savory broth to soak up every bit of flavor.
Step 4: Make It Creamy
Stir in the heavy cream, immediately transforming the soup into a silky, rich mixture. If you want a thicker consistency, mix the cornstarch and cold water to create a slurry, then add it to the pot while stirring. This little trick helps the soup thicken just right without any lumps.
Step 5: Melt in the Parmesan
Gradually add the freshly grated Parmesan cheese, stirring constantly. This step is key to achieving that signature cheesy, comforting depth of the Crock Pot Creamy Chicken Parmesan Soup Recipe. Cook uncovered on low for an additional 20 to 30 minutes so the flavors bind and the soup thickens slightly.
Step 6: Season and Garnish
Finish off by seasoning with salt and pepper to your liking. Before serving, sprinkle chopped fresh parsley on top to brighten up the dish visually and flavor-wise. Your soup is now ready to indulge!
How to Serve Crock Pot Creamy Chicken Parmesan Soup Recipe
Garnishes
Fresh parsley is a fantastic garnish, adding a pop of vibrant green and a touch of freshness. For an extra layer of indulgence, why not sprinkle some more grated Parmesan on top or a few chili flakes if you love spice? A drizzle of good olive oil also complements the soup beautifully.
Side Dishes
This soup pairs wonderfully with crusty bread or garlic bread to soak up every last drop. A simple side salad with crisp greens and a lemon vinaigrette can add a refreshing contrast. Or, serve alongside roasted vegetables for a hearty, balanced meal.
Creative Ways to Present
For a crowd, serve the Crock Pot Creamy Chicken Parmesan Soup Recipe in individual bread bowls—impressive and perfect for soaking up the creamy broth. Alternatively, top with homemade croutons or crispy pancetta bits for extra texture and flavor.
Make Ahead and Storage
Storing Leftovers
Once cooled, transfer any leftover soup to an airtight container and refrigerate. It should stay fresh for up to 3 to 4 days, making it an easy grab-and-go option for busy nights.
Freezing
This soup freezes beautifully! Portion it into freezer-safe containers or bags, leaving some space for expansion. It’ll keep well for up to 3 months. Just note that freezing might slightly change the texture of the cream, but a good stir after reheating usually fixes it.
Reheating
Reheat gently on the stove over low heat to prevent curdling. Stir frequently until heated through. If the soup thickens too much, loosen it with a splash of chicken broth or water for that perfect creamy consistency again.
FAQs
Can I use frozen chicken for this soup?
Yes! You can use frozen chicken breasts or thighs directly in the crock pot. Just make sure to increase the cooking time slightly and ensure the chicken reaches the proper internal temperature of 165°F (74°C) before shredding.
Is it possible to make this soup dairy-free?
Absolutely! Substitute heavy cream with coconut cream or a cashew cream, and use a dairy-free Parmesan alternative or nutritional yeast to maintain that cheesy flavor.
Can I add pasta or rice to the soup?
Yes, but it’s best to cook the pasta or rice separately and add just before serving. This prevents them from absorbing too much of the broth and becoming mushy during slow cooking.
How spicy is this soup with red pepper flakes?
The crushed red pepper flakes add a gentle warmth but not overpowering heat. You can always adjust the amount or omit them entirely if you prefer a milder flavor.
Is the cornstarch necessary?
Cornstarch is optional and used only if you like a thicker soup. If you prefer a lighter broth, feel free to skip this step without compromising on taste.
Final Thoughts
This Crock Pot Creamy Chicken Parmesan Soup Recipe is a brilliant way to bring comfort, ease, and bursting flavors into your kitchen with minimal effort. Whether you’re feeding a family or craving a hearty meal for yourself, this soup will never disappoint. Give it a try—you’ll be delighted with how simple ingredients transform into a soul-warming bowl full of love and satisfaction.
Print
Crock Pot Creamy Chicken Parmesan Soup Recipe
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Total Time: 6 hours 15 minutes
- Yield: 6 servings 1x
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian-American
Description
This Crock Pot Creamy Chicken Parmesan Soup is a comforting and hearty dish combining tender chicken breasts with a flavorful blend of Italian seasonings, garlic, and crushed tomatoes, all simmered in a slow cooker and finished with rich heavy cream and Parmesan cheese. Perfect for a cozy meal, this soup offers a creamy texture with a slight kick from red pepper flakes and a fresh parsley garnish.
Ingredients
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 base: Place raw chicken breasts or thighs at the bottom of the crock pot, ensuring they are spread out evenly for consistent cooking.
- Add aromatics and seasoning: Add the finely chopped yellow onion, minced garlic, Italian seasoning, crushed red pepper flakes (if using), and the can of crushed tomatoes over the chicken.
- Pour in the broth: Carefully pour 4 cups of low-sodium chicken broth over all the ingredients to ensure even cooking and flavor infusion.
- Slow cook the soup: Cover the crock pot and cook on low heat for 6 to 7 hours, or alternatively on high heat for 3 to 4 hours, until the chicken is fully cooked and tender.
- Shred the chicken: Remove the chicken from the slow cooker, shred it using two forks, and then return the shredded chicken back into the crock pot to mix with the broth and vegetables.
- Add the cream: Stir in 1 cup of heavy cream into the soup for a rich, creamy texture.
- Thicken the soup (optional): If you prefer a thicker consistency, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water to create a slurry, then gradually stir it into the crock pot soup.
- Incorporate Parmesan cheese: Gradually add the freshly grated Parmesan cheese while stirring constantly until the cheese is fully melted and blended into the soup.
- Simmer uncovered: Cook the soup uncovered on low heat for an additional 20 to 30 minutes to allow flavors to meld and the soup to thicken slightly.
- Season and garnish: Adjust seasoning with salt and pepper to taste, then garnish with freshly chopped parsley before serving to add a fresh, vibrant touch.
Notes
- You can use either chicken breasts or thighs depending on your preference; thighs will provide a slightly richer flavor.
- For a spicier version, increase the crushed red pepper flakes or add a dash of hot sauce.
- The cornstarch slurry step is optional and should be used if a thicker soup is desired.
- This soup keeps well in the refrigerator for up to 3 days and can be frozen for up to 2 months.
- To reduce fat, substitute heavy cream with half-and-half or whole milk, but the soup will be less creamy.
- Ensure to stir Parmesan cheese constantly to prevent clumping and ensure a smooth texture.
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