Crockpot Chicken Parmesan Soup
This Crockpot Chicken Parmesan Soup is a simple, warm meal for busy days, featuring rich tomato and cheese flavors.
Ingredients
Main Ingredients
- 3 pieces boneless chicken breasts
- 1 tablespoon minced garlic
- 1 can (28 oz) crushed tomatoes
- 1 can (15 oz) tomato sauce
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 teaspoons Italian seasoning
- 4 cups chicken broth
- 1 cup freshly shaved Parmesan cheese Use fresh for better flavor.
- 1 cup heavy whipping cream Can be substituted with half-and-half for a lighter finish.
- 8 oz rotini pasta Uncooked pasta, can substitute with small shells or ditalini.
For the Topping
- 1/2 cup bread crumbs Can substitute with crushed crackers or toasted panko.
- 1 tablespoon butter
- 1 1/2 cups shredded mozzarella cheese Add extra for serving.
Instructions
Preparation
- Gather chicken, garlic, tomatoes, sauce, seasonings, and broth.
- In a crock pot, add the chicken breasts, minced garlic, crushed tomatoes, tomato sauce, salt, pepper, Italian seasoning, and chicken broth.
Cooking the Chicken
- Cover and cook on low for 6–8 hours or high for 3–4 hours until the chicken is tender.
Finishing Touches
- After cooking, shred the chicken with two forks.
- Stir in the shredded Parmesan cheese, heavy whipping cream, and uncooked rotini pasta.
- Cover and cook on low for 30 minutes or high for 15 minutes, until the pasta is cooked.
Preparing the Topping
- While the pasta cooks, sauté the bread crumbs in butter in a saucepan over medium heat until golden brown.
Serving
- Top servings with shredded mozzarella cheese and sautéed bread crumbs. Enjoy!
Notes
Serve hot in bowls, topped with extra mozzarella and toasted bread crumbs. Offer crusty bread or a simple salad on the side to make it a full meal. Cool the soup to room temperature before storing. Keep in an airtight container in the fridge for 3–4 days or freeze for up to 3 months. Thaw in the fridge overnight and reheat gently on the stove. Use fresh Parmesan for better flavor and adjust salt and pepper before serving.