Description
This Crock Pot Creamy Chicken Parmesan Soup is a comforting and hearty dish perfect for a cozy meal. Slow-cooked chicken breasts simmer with aromatic onions, garlic, and Italian seasonings in a rich tomato broth, finished with heavy cream and freshly grated Parmesan cheese for a luscious, creamy texture. Easy to prepare and ideal for busy days, this soup offers flavors reminiscent of classic Chicken Parmesan in a warm, satisfying bowl.
Ingredients
Main Ingredients
- 2–3 boneless, skinless chicken breasts (or thighs)
- 4 cups low-sodium chicken broth
- 1 small yellow onion, finely chopped
- 3–4 garlic cloves, minced
- 1 tsp Italian seasoning
- 1/2 tsp crushed red pepper flakes (optional)
- 1 (14.5 oz) can crushed tomatoes
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- 2 tbsp cornstarch + 2 tbsp cold water (optional, for thickening)
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Prepare Crock Pot Base: Place raw chicken breasts at the bottom of the crock pot to form the base of the soup.
- Add Seasonings and Vegetables: Add finely chopped onion, minced garlic cloves, Italian seasoning, and crushed red pepper flakes (if using) on top of the chicken. Then, pour in the crushed tomatoes evenly.
- Pour Broth: Pour 4 cups of low-sodium chicken broth over all the ingredients in the crock pot.
- Cook Slowly: Cover the crock pot and cook on low heat for 6 to 7 hours or on high for 3 to 4 hours until the chicken is fully cooked and tender.
- Shred Chicken: Remove the cooked chicken from the crock pot and shred it using two forks. Return the shredded chicken to the crock pot.
- Add Cream: Stir in the heavy cream to create a rich and creamy base for the soup.
- Optional Thickening: If a thicker consistency is desired, mix cornstarch with cold water to create a slurry and stir it into the soup, allowing it to thicken slightly.
- Incorporate Cheese: Gradually add freshly grated Parmesan cheese while stirring constantly until it is fully melted and incorporated.
- Final Simmer: Cook the soup uncovered on low heat for an additional 20 to 30 minutes to meld the flavors together and slightly thicken.
- Season and Garnish: Season with salt and pepper to taste, then garnish with freshly chopped parsley before serving to add a fresh, herbal note.
Notes
- Substitute chicken thighs for a juicier texture and more flavor.
- Use low-sodium broth to better control the salt levels in the soup.
- The crushed red pepper flakes are optional and can be omitted for a milder soup.
- The cornstarch slurry is optional and only needed if you prefer a thicker soup consistency.
- Freshly grated Parmesan melts better and contributes more flavor than pre-grated cheese.
- Garnish with parsley or basil for added freshness and color.
- Serve with crusty bread or garlic bread for a complete meal.
