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Crock Pot Creamy Chicken Parmesan Soup

A rich and creamy chicken soup reminiscent of classic Chicken Parmesan, perfect for cold evenings.
Print Recipe
Prep Time 15 minutes
Cook Time 8 hours
Total Time 8 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Comfort Food
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Soup Base
  • 1 pound boneless, skinless chicken breasts Opt for fresh, high-quality chicken to enhance the flavor.
  • 4 cups chicken broth Low-sodium preferred for healthier options.
  • 1 cup heavy cream Or half-and-half for a lighter soup.
  • 1 tablespoon olive oil
  • 1 teaspoon minced garlic Fresh is best, but jarred works too.
  • 1 medium onion, chopped
  • 2 stalks celery, chopped
  • 2 carrots chopped
For the Flavor
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Salt and pepper To taste
For the Finish
  • 1 cup grated Parmesan cheese Using freshly grated can elevate the soup’s creaminess.
  • 1 cup cooked pasta Such as rotini or penne, cooked separately to maintain texture.
  • Fresh parsley, chopped For garnish

Method
 

Preparation
  1. Begin by chopping the vegetables and cutting the chicken breasts into bite-sized pieces.
Sauté Aromatics
  1. In a skillet, heat 1 tablespoon of olive oil over medium heat. Add the chopped onion, garlic, celery, and carrots, cooking until softened and fragrant, about 5 minutes.
Combine in Crock Pot
  1. Transfer the sautéed veggies to the slow cooker. Add the chicken pieces, dried basil, dried oregano, salt, and pepper, followed by the chicken broth.
Cook
  1. Cover and cook on low for 6 to 8 hours or on high for 4 hours, until the chicken is tender and easily shreds with a fork.
Enhance the Flavor
  1. Once cooked, stir in the heavy cream (or half-and-half) and Parmesan cheese, allowing it to melt and create a rich, creamy texture, about 10 minutes before serving.
Add Pasta
  1. Stir in the cooked pasta just before serving to ensure it’s warmed through.
Garnish and Serve
  1. Ladle the soup into bowls, sprinkle with fresh parsley, and enjoy!

Notes

If you prefer a thicker soup, mix a tablespoon of cornstarch with water and stir it into the soup during the last 30 minutes of cooking. For a lighter version, consider using Greek yogurt or coconut cream. Refrigerate leftovers for up to 3 days, reheating gently on the stove.