Crockpot Chicken Parmesan Soup is an incredibly flavorful yet simple soup recipe that you'll want to make on repeat. The chicken is wonderfully tender, and you get the tomato and cheese flavors you expect from chicken Parmesan. Each bite is rich, savory, and full of texture!
Recipe Essentials
- 🍽️ Course: Main Dish
- ⏱️ Cooking Time: 4 Hours
- 🍴 Servings: 6
- 🧄 Flavor Profile: A rich, savory tomato-based soup with tender chicken, Italian herbs, and a cheesy Parmesan finish.
- 🍚 Best Served With: Best served with garlic bread, a simple salad, or toasted baguette slices, plus extra Parmesan or basil on top.
- 🧊 Make Ahead?: Yes, great for meal prep; refrigerates for up to three days and freezes well for two to three months
Summarize and Save This Content On
This soup will certainly fill you up and keep you warm on a chilly night. You can even make an extra batch for lunch throughout the week. However you plan to serve this parmesan chicken soup, I promise no one will ever be disappointed.
If you are looking for more crockpot chicken soup recipes, you should try creamy chicken noodle soup and creamy chicken tortilla soup.
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Why You'll Love This Recipe
- It's a one-pot meal: This entire chicken parmesan soup recipe is made in the slow cooker. There's no prior cooking needed before adding the ingredients.
- It's inexpensive to make: I love that this soup is perfect for a tight budget. You can prepare this recipe for dinner anytime and not worry about the cost.
- It's great for meal prep: You can make this soup for dinner, or separate it into portions and keep it in the fridge for a grab-and-go lunch option. It reheats beautifully!
Ingredients
The key items for this chicken parmesan soup are listed below. These ingredients are what give this recipe that classic chicken parm flavor!
- Chicken breasts: I like boneless skinless chicken breasts for this recipe, but boneless skinless thighs are great, too. Just keep in mind that they will take 30-60 minutes longer to cook.
- Veggies: I chose onion and red bell pepper for this recipe. Onions add a lovely depth, while the peppers provide a subtle sweetness to balance the savory ingredients.
- Crushed tomatoes: Even though this is a chicken parm soup, I don't add tomato sauce. Crushed tomatoes or tomato puree provide the same flavor, but work better in the broth.
- Pasta: Ditalini pasta is a type of short macaroni that I love in this soup. You may use another shape if you like, such as orzo or elbow macaroni.
- Cheese: Mozzarella and parmesan are a terrific combo in this slow cooker chicken parmesan soup. I like to reserve a little of the Parmesan to sprinkle on my bowl when serving, too.
See the recipe card below for exact ingredient amounts, nutritional information, and detailed instructions.
Variations
- Spicy: Use a little extra red pepper flakes or some Calabrian chili to make it a little spicy.
- Creamy: Add a splash of cream or some ricotta cheese so it has a luscious, creamy consistency.
- Vegetarian-friendly: Swap the chicken for some white beans, and the chicken broth for vegetable broth to make a vegetarian version.
- Add veggies: Include some veggies like spinach, kale, or mushrooms for more texture and nutrition.
How to Make Crockpot Chicken Parmesan Soup
Below are the steps you'll need to prepare this chicken parm soup recipe. Grease the crockpot with cooking spray, or use a crockpot liner!
Step 1: Arrange the chicken, peppers, and onions. Place the chicken breasts on the bottom of the slow cooker and sprinkle the spices on top. Then, surround them with the bell peppers, onions, and garlic.
Step 2: Add tomatoes and broth, then cook. Next, pour in the crushed tomatoes and broth, cover, and cook the soup for 6-7 hours on low or 3-4 hours on high.
Step 3: Shred the chicken. Remove the cooked chicken and shred it using two forks.
Step 4: Return it to the pot. Then, put the chicken back in the soup and stir.
Step 5: Add and cook the pasta. Now you can add the ditalini pasta. Cover and cook for another 20-25 minutes on high.
Step 6: Stir in basil. Sprinkle some freshly shredded basil.
Step 7: Melt the cheese. Then, you can add the mozzarella and parmesan cheese, stirring until melted and creamy. Garish with more cheese, basil, and even croutons if you like!
Recipe Tips
- Thaw frozen chicken: Do not put the chicken breasts into your crockpot frozen. They will not cook as evenly, and it can be unsafe. Thaw them overnight in the refrigerator before you use them.
- Don't add the pasta too early: Avoid adding the ditalini too early, as it can overcook and become mushy. It shouldn't take more than 25 minutes for the pasta to cook.
- Use freshly shredded cheese: Always grate the cheese yourself when you have the opportunity. Pre-shredded cheese is coated with anti-caking agents to prevent the shreds from sticking together, preventing them from melting as evenly.
This one-pot lasagna soup has similar flavors and textures to this chicken parm soup.
Serving Suggestions
- Enjoy traditional Italian bread for dipping, or prepare this braided pizza bread or Brazilian cheese bread bites for fun pairings.
- A salad is great, too. Try a simple wedge salad or this Mediterranean rice salad.
- Reheat leftovers of this soup and enjoy with a simple sandwich like a garlic grilled cheese or provolone grilled cheese.
Recipe FAQs
Yes! Follow the same directions, just add the cooked chicken at the same time you add the ditalini pasta, so it doesn't dry out.
The chicken breasts will produce moisture and juice as they cook, which can make the broth thin. I recommend adding some tomato paste and a little extra cheese to thicken it.
Of course! Sauté the onions, garlic, and chicken in the pot. Then, add all the ingredients besides the cheese and pasta, and let it simmer for 20-25 minutes. Then, add the pasta and cook it for 10-15 minutes before finishing with the cheese
More Delicious Soup Recipes
Do you like soup? Here are some recipes you may also like to try.
If you try this recipe and love it please leave a star rating in the recipe card below or even better, drop a review in the comment section. I always appreciate your feedback. Be sure to follow along with me on Facebook, Pinterest, and YouTube for more easy recipes!
Crockpot Chicken Parmesan Soup
Ingredients
- Ingredients
- 2 Chicken Breast skinless, boneless
- 1 medium Onion chopped
- 3 cloves Garlic minced
- 1 Red bell pepper chopped
- 1 teaspoon Italian seasoning
- 1 teaspoon Black pepper
- ½ teaspoon Salt
- ½ teaspoon Red pepper flakes crushed
- 4 cups Chicken broth
- 15 oz can Crushed tomatoes or tomato puree
- 1 cup Ditalini pasta or other small pasta
- 1 cup Shredded mozzarella cheese
- ½ cup Parmesan cheese grated
- 1.5 cup Croutons for topping
- 6 leaves Fresh basil for garnish
Instructions
- Prepare the slow cooker by coating it with a light coating of cooking spray.
- Add the chicken breasts directly into the slow cooker and season with salt, pepper, Italian seasoning, and crushed red pepper flakes.
- Add the chopped onions, garlic, and red bell pepper over the chicken, then pour in the crushed tomatoes and chicken broth.
- Cover and cook on Low for 6-7 hours or on High for 3-4 hours, until the chicken is tender and fully cooked.
- Remove the chicken from the slow cooker, shred or chop it into bite-sized pieces, and return it to the soup.
- Add the dry ditalini pasta, stir well, and cook on High for 20-25 minutes or until the pasta is tender.
- Stir in the mozzarella and Parmesan cheeses until melted and creamy.
- Ladle into bowls and top with croutons and fresh basil before serving.
Notes
- Don't cook frozen chicken in your slow cooker. Thaw it in the refrigerator overnight to ensure it cooks evenly and properly.
- Try making this crockpot chicken soup on the stovetop.
- Avoid adding the pasta too early to prevent it from overcooking and becoming mushy.
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