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Crock Pot Creamy Chicken Parmesan Soup Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 3.9 from 86 reviews
  • Author: Emma
  • 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

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

  1. 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.
  2. 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.
  3. Pour in the broth: Carefully pour 4 cups of low-sodium chicken broth over all the ingredients to ensure even cooking and flavor infusion.
  4. 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.
  5. 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.
  6. Add the cream: Stir in 1 cup of heavy cream into the soup for a rich, creamy texture.
  7. 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.
  8. Incorporate Parmesan cheese: Gradually add the freshly grated Parmesan cheese while stirring constantly until the cheese is fully melted and blended into the soup.
  9. 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.
  10. 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.

Find it online: https://yumrecipesfood.com/crock-pot-creamy-chicken-parmesan-soup-recipe/