Comforting Crockpot Chicken Parmesan Soup Done Right Recipe
Introduction
Comforting Crockpot Chicken Parmesan Soup is a rich and creamy bowl of warmth perfect for cozy nights. Combining tender chicken, tangy tomatoes, and cheesy goodness, this soup delivers all the flavors of classic chicken parmesan in an easy, slow-cooked meal.
Ingredients
- 1 pound boneless chicken breasts or rotisserie chicken for quicker prep
- 4 cloves minced garlic (fresh is best, but jarred works too)
- 28 oz canned crushed tomatoes
- 15 oz canned tomato sauce
- 1 teaspoon salt (adjust according to taste)
- 1 teaspoon freshly ground black pepper
- 2 tablespoons Italian seasoning
- 4 cups chicken broth or vegetable broth for vegetarian option
- 1 cup freshly shaved Parmesan cheese
- 1 cup heavy whipping cream or half-and-half as a lighter alternative
- 8 oz uncooked rotini pasta (any preferred shape can be used)
- ½ cup breadcrumbs (gluten-free breadcrumbs for gluten sensitivities)
- 1 tablespoon butter (for sautéing breadcrumbs)
- 1½ cups shredded mozzarella cheese
Instructions
- Step 1: In your crockpot, combine the chicken breasts, minced garlic, crushed tomatoes, tomato sauce, salt, black pepper, Italian seasoning, and chicken broth. Stir well to mix all ingredients evenly.
- Step 2: Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is fully cooked and tender.
- Step 3: Shred the chicken directly in the pot using two forks. Then stir in the shaved Parmesan cheese, heavy whipping cream, and uncooked rotini pasta.
- Step 4: Cover again and cook on high for 15 minutes or on low for 30 minutes, until the pasta is tender.
- Step 5: While the pasta cooks, melt the butter in a separate saucepan and sauté the breadcrumbs over medium heat until golden brown.
- Step 6: Serve the soup hot, topped with shredded mozzarella cheese and the golden sautéed breadcrumbs for extra texture and flavor.
Tips & Variations
- For a fresher flavor, garnish with chopped fresh basil before serving.
- To avoid mushy pasta, cook the pasta separately and add it to the soup just before serving.
- Use rotisserie chicken to speed up preparation without sacrificing flavor.
- Try half-and-half instead of heavy cream for a lighter version of the soup.
- Swap mozzarella for provolone or fontina for a different cheesy twist.
Storage
Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent curdling, stirring occasionally. Because pasta absorbs liquid, you may want to add a splash of broth or water when reheating to loosen the soup.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I use frozen chicken instead of fresh?
Yes, you can use frozen chicken breasts, but thaw them before adding to the crockpot to ensure even cooking and proper shredding.
Is it possible to make this recipe vegetarian?
Absolutely! Substitute the chicken with firm tofu or mushrooms and use vegetable broth instead of chicken broth for a delicious vegetarian version.
PrintComforting Crockpot Chicken Parmesan Soup Done Right Recipe
This comforting Crockpot Chicken Parmesan Soup combines tender chicken, a rich tomato base, creamy Parmesan, and pasta for a hearty and delicious meal. Slow-cooked to perfection, it melds classic chicken Parmesan flavors into a warm, cozy soup that’s perfect for any day.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours (low) or 3-4 hours (high) plus 15-30 minutes for pasta cooking
- Total Time: 6 hours 45 minutes (approximate using low setting)
- Yield: 6 servings 1x
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Italian-American
Ingredients
For the Soup Base
- 1 pound Boneless Chicken Breasts or rotisserie chicken for quicker prep
- 4 cloves Minced Garlic (fresh is best, but jarred works too)
- 28 oz Crushed Tomatoes (canned)
- 15 oz Tomato Sauce (canned)
- 1 teaspoon Salt (adjust according to taste)
- 1 teaspoon Ground Black Pepper (freshly ground)
- 2 tablespoons Italian Seasoning (make your own blend for a personal touch)
- 4 cups Chicken Broth or vegetable broth for vegetarian option
For Creaminess
- 1 cup Parmesan Cheese (freshly shaved)
- 1 cup Heavy Whipping Cream or half-and-half as a lighter alternative
For the Pasta and Texture
- 8 oz Rotini Pasta (uncooked, any preferred shape can be swapped in)
- ½ cup Breadcrumbs (gluten-free breadcrumbs for gluten sensitivities)
- 1 tablespoon Butter (used to sauté breadcrumbs for extra flavor)
- 1½ cups Shredded Mozzarella (feel free to experiment with other melting cheeses)
Instructions
- Combine ingredients in crockpot: In your crock pot, toss together the boneless chicken breasts, minced garlic, crushed tomatoes, tomato sauce, salt, ground black pepper, Italian seasoning, and chicken broth. Mix well to ensure even flavor distribution.
- Cook chicken: Cover the crock pot and set it to cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
- Shred chicken and add creaminess: Once cooked, carefully shred the chicken using forks right in the pot. Stir in the freshly shaved Parmesan cheese, heavy whipping cream, and uncooked rotini pasta.
- Cook pasta in soup: Cover again and cook on high for an additional 15 minutes or on low for 30 minutes, until the pasta is tender.
- Sauté breadcrumbs: In a separate saucepan, melt the butter and sauté the breadcrumbs over medium heat until golden brown.
- Serve and garnish: Ladle the soup into bowls, topping each serving with shredded mozzarella cheese and sautéed breadcrumbs for added texture and flavor.
Notes
- Garnish with fresh basil for an extra pop of flavor.
- For less mushy pasta, cook pasta separately and add just before serving.
- Use rotisserie chicken for a quicker version of this soup.
- Substitute heavy cream with half-and-half to make the dish lighter.
- Gluten-free breadcrumbs can be used for gluten sensitivities.
Keywords: Chicken Parmesan Soup, Crockpot Soup, Slow Cooker Recipes, Comfort Food, Creamy Chicken Soup, Italian Soup
