Description
This creamy and comforting Chicken Parmesan Soup is the perfect slow cooker meal. Packed with tender chicken, rich tomato flavors, and cheesy goodness, it’s a cozy dinner that’s easy to prepare and loved by all.
Ingredients
Units
Scale
- 1 lb (450 g) boneless, skinless chicken breasts
- 1 can (14 oz / 400 g) crushed tomatoes
- 4 cups (1 liter) chicken broth
- 1 small onion, finely diced
- 3 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon red pepper flakes (optional)
- 1 cup (240 ml) heavy cream
- 1 cup (100 g) grated Parmesan cheese
- 1 cup (100 g) shredded mozzarella cheese
- 1 cup (100 g) uncooked pasta (small shapes like ditalini or elbow)
- 2 tablespoons olive oil
- Salt and pepper, to taste
- Fresh basil leaves, for garnish
Instructions
- Prepare the slow cooker:
- Add the chicken breasts, crushed tomatoes, chicken broth, onion, garlic, Italian seasoning, and red pepper flakes (if using) to the Crock Pot. Stir to combine.
- Cook the soup base:
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and fully cooked.
- Shred the chicken:
- Remove the chicken from the Crock Pot and shred it with two forks. Return the shredded chicken to the pot.
- Add the cream and pasta:
- Stir in the heavy cream, Parmesan cheese, and uncooked pasta. Cover and cook on high for an additional 20-30 minutes, or until the pasta is tender.
- Add the mozzarella:
- Stir in the shredded mozzarella cheese until melted and the soup is creamy.
- Serve:
- Ladle the soup into bowls, drizzle with olive oil, and garnish with fresh basil leaves. Serve warm with crusty bread or garlic toast.
Notes
- For a gluten-free option, use gluten-free pasta.
- Adjust the consistency by adding more broth if the soup becomes too thick.
- Leftovers can be stored in an airtight container in the fridge for up to 3 days.