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Crock Pot Creamy Chicken Parmesan Soup

Crock Pot Creamy Chicken Parmesan Soup

This flavorful Crock Pot Creamy Chicken Parmesan Soup is a hearty meal that combines tender chicken, rich cream, and Parmesan cheese, creating a deliciously comforting dish. Perfect for busy days, this slow-cooked recipe requires minimal effort while delivering a satisfying meal for the whole family.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Soup
Cuisine Italian
Servings 4 People
Calories 350 kcal

Equipment

  • 1 Crock Pot
  • 1 Cutting board
  • 1 Measuring cups and spoons
  • 1 Whisk
  • 1 Ladle
  • 1 Bowl for serving

Ingredients
  

  • 1.5 lbs boneless, skinless chicken breasts
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 1 cup diced tomatoes canned or fresh
  • 1 cup sliced carrots
  • 1 cup diced onion
  • 3 cloves garlic, minced
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • to taste salt and pepper
  • 1 cup cooked pasta e.g., penne or rotini, for serving
  • to taste fresh parsley for garnish (optional)

Instructions
 

  • Start by preparing the ingredients: chop the onions, slice the carrots, and mince the garlic.
  • Place the boneless, skinless chicken breasts at the bottom of the Crock Pot.
  • Add the diced tomatoes, sliced carrots, diced onion, and minced garlic over the chicken.
  • Pour in the chicken broth, and season with dried basil, dried oregano, salt, and pepper. Stir gently to combine.
  • Cover the Crock Pot and cook on low for 6 hours or until the chicken is cooked through and tender.
  • Once cooked, remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the soup.
  • Add the heavy cream and grated Parmesan cheese to the pot, stirring well until the cheese is melted and the soup is creamy.
  • For a heartier meal, add the cooked pasta to the soup and stir to combine.
  • Serve hot, garnished with fresh parsley if desired.

Notes

Feel free to customize the soup by adding other vegetables like spinach, zucchini, or bell peppers.
For a thicker soup, you can mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir this mixture into the soup before adding the heavy cream.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat on the stovetop or in the microwave.