Crockpot Chicken Parmesan Soup
A hearty and comforting soup made with tender chicken, rich tomatoes, and creamy cheese, perfect for busy days.
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.
Notes
If you have leftovers, let the soup cool to room temperature. Transfer to an airtight container and store in the refrigerator for up to 3 days. You can also freeze it for longer storage, but the pasta may become soft when reheating.