Why Make This Recipe
Crockpot Chicken Parmesan Soup is an easy and delicious meal that warms you up from the inside out. It’s perfect for busy days when you want a hearty meal without spending hours in the kitchen. Just toss in the ingredients in the morning, and come home to a comforting soup that the whole family will love.
How to Make Crockpot Chicken Parmesan Soup
Ingredients
- 3 boneless chicken breasts
- 1 tablespoon minced garlic
- 1 can crushed tomatoes (28 oz)
- 1 can tomato sauce (15 oz)
- 4 cups chicken broth
- 1 cup freshly shaved parmesan cheese
- 1 cup heavy whipping cream
- 8 oz rotini pasta (uncooked)
- 1/2 cup breadcrumbs
- 1 tablespoon butter
- 1.5 cups shredded mozzarella cheese
Directions
- Combine chicken breasts, minced garlic, crushed tomatoes, tomato sauce, chicken broth, salt, pepper, and Italian seasoning in the crockpot. Stir gently.
- Cover and cook on low for 6-8 hours or high for 3-4 hours until chicken is tender.
- Remove chicken, shred it with forks, and return it to the pot along with parmesan cheese, heavy cream, and uncooked rotini pasta. Cook on low for an additional 30 minutes or high for 15 minutes.
- In a saucepan over medium heat, melt butter and sauté breadcrumbs until golden brown.
- Serve soup in bowls topped with shredded mozzarella cheese and sautéed breadcrumbs.
How to Serve Crockpot Chicken Parmesan Soup
Serve this cozy soup in a bowl, and make sure to add a generous sprinkle of shredded mozzarella cheese on top. For extra crunch, include some of the golden sautéed breadcrumbs. Pair it with garlic bread or a simple salad for a complete meal.
How to Store Crockpot Chicken Parmesan Soup
If you have leftovers, let the soup cool to room temperature. Then, transfer it to an airtight container and store it in the refrigerator for up to 3 days. You can also freeze it for longer storage. Just keep in mind that the pasta may become soft when reheating.
Tips to Make Crockpot Chicken Parmesan Soup
- To save time, you can use pre-cooked or rotisserie chicken.
- Adjust the thickness by adding more or less chicken broth depending on your preference.
- For added flavor, try using fresh herbs like basil or oregano.
Variation
Feel free to customize the soup by adding vegetables like spinach or bell peppers. You can also substitute the rotini pasta for any pasta type you prefer.
FAQs
Can I make this soup in a regular pot instead of a crockpot?
Yes! You can cook it on the stovetop. Just simmer everything together until the chicken is cooked and the pasta is tender.
Is this soup gluten-free?
You can make it gluten-free by using gluten-free pasta and breadcrumbs.
Can I make this soup ahead of time?
Absolutely! This soup can be made a day in advance, which enhances the flavors. Just reheat it on the stove or in the microwave before serving.
Crockpot Chicken Parmesan Soup
Ingredients
Main ingredients
- 3 pieces boneless chicken breasts Can substitute with pre-cooked or rotisserie chicken for convenience.
- 1 tablespoon minced garlic Adds flavor to the soup.
- 1 can crushed tomatoes (28 oz)
- 1 can tomato sauce (15 oz)
- 4 cups chicken broth Adjust for desired thickness.
- 1 cup freshly shaved parmesan cheese For a rich flavor.
- 1 cup heavy whipping cream Adds creaminess.
- 8 oz rotini pasta (uncooked) Can substitute with any pasta type.
- 1/2 cup breadcrumbs For topping.
- 1 tablespoon butter For sautéing breadcrumbs.
- 1.5 cups shredded mozzarella cheese For serving.
Instructions
Preparation
- Combine chicken breasts, minced garlic, crushed tomatoes, tomato sauce, chicken broth, salt, pepper, and Italian seasoning in the crockpot. Stir gently.
Cooking
- Cover and cook on low for 6-8 hours or high for 3-4 hours until chicken is tender.
- Remove chicken, shred it with forks, and return it to the pot along with parmesan cheese, heavy cream, and uncooked rotini pasta. Cook on low for an additional 30 minutes or high for 15 minutes.
- In a saucepan over medium heat, melt butter and sauté breadcrumbs until golden brown.
- Serve soup in bowls topped with shredded mozzarella cheese and sautéed breadcrumbs.