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Crock Pot Creamy Chicken Parmesan Soup Recipe

Crock Pot Creamy Chicken Parmesan Soup Recipe
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★★★★★

5 from 9 reviews

This Crock Pot Creamy Chicken Parmesan Soup is a comforting and flavorful dish that combines tender chicken, garlic, Italian herbs, crushed tomatoes, and creamy parmesan cheese. Perfect for busy days, it slow-cooks to blend all the savory flavors effortlessly, resulting in a rich and hearty soup that tastes like your favorite chicken parmesan in a bowl.

Ingredients

Scale

Protein and Dairy

  • 2–3 boneless, skinless chicken breasts or thighs
  • 1 cup heavy cream
  • 1 cup freshly grated Parmesan cheese

Vegetables and Aromatics

  • 1 small yellow onion, finely chopped
  • 3–4 garlic cloves, minced

Broth and Tomatoes

  • 4 cups low-sodium chicken broth
  • 1 (14.5 oz) can crushed tomatoes

Seasonings

  • 1 tsp Italian seasoning
  • 1/2 tsp crushed red pepper flakes (optional)
  • Salt and pepper to taste

Thickening Agent (Optional)

  • 2 tbsp cornstarch
  • 2 tbsp cold water

Garnish

  • Fresh parsley, chopped

Instructions

  1. Prepare the crock pot – Place the raw chicken breasts or thighs at the bottom of your crock pot, which serves as the protein base for the soup.
  2. Add aromatics and tomatoes – Add the finely chopped onion, minced garlic, Italian seasoning, crushed red pepper flakes if using, and canned crushed tomatoes on top of the chicken.
  3. Pour in broth – Pour 4 cups of low-sodium chicken broth over the ingredients to create the soup base.
  4. Cook the soup – Cover and cook on low heat for 6 to 7 hours, or on high heat for 3 to 4 hours, allowing the flavors to meld and the chicken to cook through.
  5. Shred chicken – Remove the cooked chicken from the crock pot and shred it using two forks. Return the shredded chicken back to the crock pot.
  6. Add cream for richness – Stir in 1 cup of heavy cream to add a creamy texture and richness to the soup.
  7. Thicken the soup (optional) – If a thicker soup is desired, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water to create a slurry, then stir it into the soup.
  8. Add parmesan cheese – Gradually add 1 cup of freshly grated Parmesan cheese, stirring constantly until the cheese is fully melted and incorporated.
  9. Final simmer – Cook the soup uncovered on low heat for an additional 20 to 30 minutes to thicken it and deepen the flavors.
  10. Season and garnish – Season the soup with salt and pepper to taste. Serve garnished with freshly chopped parsley for a burst of color and freshness.

Notes

  • Using boneless, skinless chicken thighs adds more tender and juicy meat compared to breasts.
  • The crushed red pepper flakes are optional; add them for a mild spicy kick.
  • The cornstarch slurry is optional and can be omitted if you prefer a thinner soup.
  • Freshly grated Parmesan cheese melts better and provides a better flavor than pre-grated cheese.
  • Serve with crusty bread or garlic bread for a complete meal.
  • Leftovers can be stored in the refrigerator for up to 3 days.
  • To make this recipe gluten-free, ensure the chicken broth and other ingredients do not contain gluten additives.

Nutrition

Keywords: Chicken Parmesan Soup, Crock Pot Soup, Slow Cooker Chicken Soup, Creamy Chicken Soup, Italian Soup, Easy Dinner Soup

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