Description
This Crockpot Chicken Parmesan Soup is a cozy, cheesy comfort food that combines tender chicken, flavorful tomatoes, and creamy broth infused with Italian seasoning. Slow-cooked to perfection, it features hearty pasta and fresh spinach, finished with rich Parmesan cheese for an irresistible, warming meal.
Ingredients
Scale
Chicken and Broth
- 3 boneless, skinless chicken breasts
- 6 cups low-sodium chicken broth
- 1 (14.5 oz) can diced tomatoes, with juice
Seasonings and Dairy
- 1 tablespoon Italian seasoning
- 1 teaspoon salt, plus more to taste
- 1/2 teaspoon black pepper, plus more to taste
- 1 cup heavy cream
- 3/4 cup freshly grated Parmesan cheese, plus extra for topping
Vegetables and Pasta
- 2 cups fresh or frozen spinach
- 3/4 cup small pasta shapes (such as ditalini or orzo), uncooked
Instructions
- Prepare the Chicken: Place the whole or chunked boneless, skinless chicken breasts at the bottom of your crockpot to ensure even cooking and easy shredding later.
- Add Liquids and Tomatoes: Pour in the low-sodium chicken broth and canned diced tomatoes with their juice. Stir gently to combine the base of your soup.
- Season the Broth: Sprinkle in Italian seasoning, salt, and pepper. Stir lightly to evenly distribute the flavors throughout the broth.
- Slow Cook the Chicken: Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and shreds easily with a fork.
- Shred the Chicken: Remove the cooked chicken and shred it using two forks. Return the shredded chicken to the crockpot to mix with the broth.
- Add Cream for Richness: Pour in the heavy cream and stir until fully incorporated, creating a rich and creamy soup base.
- Incorporate Spinach and Pasta: Add fresh or frozen spinach and uncooked small pasta shapes to the crockpot. Stir well, cover, and cook on high for an additional 30-45 minutes until the pasta is tender.
- Finish with Parmesan Cheese: Just before serving, stir in the freshly grated Parmesan cheese until melted and smooth. Taste and adjust salt and pepper as needed.
- Serve and Garnish: Ladle the soup into bowls, topping with extra Parmesan cheese and optionally fresh basil for a fragrant, cheesy finish. Enjoy your comforting Crockpot Chicken Parmesan Soup!
Notes
- For quicker cooking, cut the chicken breasts into chunks before placing them in the crockpot.
- If you prefer a thicker soup, reduce the broth slightly or cook uncovered for the last 15 minutes to evaporate excess liquid.
- Use gluten-free pasta if you need a gluten-free version.
- Fresh basil is optional but adds a lovely fresh herbal note when garnished on top.
- Leftovers store well in the refrigerator for up to 3 days and reheat gently on the stovetop or microwave.
