Crockpot Chicken Parmesan Soup
This hearty and comforting Crockpot Chicken Parmesan Soup combines tender chicken, rich tomato sauce, and creamy cheese for a delicious meal that's perfect for any day of the week.
Equipment
- 1 Crockpot
- 1 Cutting board
- 1 Measuring cups
- 1 Measuring spoons
- 1 Ladle
Ingredients
- 1 pound boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 can (15 ounces) diced tomatoes, undrained
- 1 can (6 ounces) tomato paste
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 1 cup shredded mozzarella cheese
- ¼ cup grated Parmesan cheese
- Fresh basil leaves for garnish optional
Instructions
- Place the boneless chicken breasts at the bottom of your crockpot.
- In a large bowl, combine the chicken broth, diced tomatoes, tomato paste, diced onion, minced garlic, oregano, basil, salt, and pepper. Stir well to mix.
- Pour the mixture over the chicken in the crockpot.
- Cover the crockpot and cook on low for 6 hours or on high for about 3 hours until the chicken is cooked through and easily shreds with a fork.
- Once the chicken is done, remove it from the crockpot and shred it using two forks. Return the shredded chicken to the soup.
- Stir in the shredded mozzarella cheese and grated Parmesan cheese until melted and well incorporated.
- Ladle the soup into bowls and garnish with fresh basil leaves if desired.
Notes
Feel free to add vegetables like spinach or zucchini for extra nutrition.
This soup tastes even better the next day, so consider making it ahead of time.
Serve with crusty bread or a side salad for a complete meal. Enjoy!