Description
This comforting Crockpot Chicken Parmesan Soup combines tender chicken, flavorful crushed tomatoes, and classic Italian herbs into a rich, cheesy broth. Finished with Parmesan and mozzarella cheeses, this hearty soup satisfies with all the favorite flavors of chicken parmesan in a warm, easy-to-make crockpot dish.
Ingredients
Scale
Chicken and Broth
- 2 lbs boneless skinless chicken breasts, cut into bite-sized chunks
- 4 cups low-sodium chicken broth
Tomato Base
- 2 cans (28 oz each) crushed tomatoes
Vegetables and Aromatics
- 1 onion, diced
- 3 cloves garlic, minced
Cheeses
- 1 cup grated Parmesan cheese
- 2 cups shredded mozzarella cheese
Seasonings
- 2 tsp dried basil
- 2 tsp dried oregano
- 1 tsp garlic powder
- Salt and pepper to taste
Optional
- 8 oz pasta of your choice (to add near the end of cooking)
Instructions
- Prepare the chicken: Start by cutting the chicken breasts into bite-sized chunks to ensure even cooking and an ideal size for spoonfuls of soup.
- Layer the ingredients: Place half the chicken chunks at the bottom of your crockpot, then sprinkle with half the dried basil, oregano, garlic powder, salt, and pepper.
- Add vegetables: Add the diced onion and minced garlic evenly over the layered chicken and herbs.
- Add tomato and broth: Pour in one can of crushed tomatoes and two cups of chicken broth over the layered ingredients.
- Repeat layering: Repeat the process with the remaining chicken, herbs, spices, another can of crushed tomatoes, and the remaining two cups of chicken broth.
- Cook the soup: Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is tender and flavors meld beautifully.
- Add pasta (optional): About 30 minutes before serving, stir in the pasta if using. Allow it to cook until tender within the soup.
- Incorporate cheese: Stir in the grated Parmesan cheese, then sprinkle the shredded mozzarella on top. Cover the crockpot again and let the cheese melt into a gooey, delicious finish.
- Serve and garnish: Serve the soup hot, garnished with extra Parmesan cheese and fresh basil if desired for an added touch of freshness and flavor.
Notes
- For a low-carb option, omit pasta or substitute with spiralized zucchini noodles added at the end of cooking.
- Use low-sodium chicken broth to control the salt levels in this hearty soup.
- The soup can be stored in an airtight container refrigerated for up to 4 days or frozen for up to 3 months.
- If reheating, add a splash of broth or water to restore soup consistency.
- Fresh basil makes a great garnish to enhance the Italian flavor profile.
