Crockpot Chicken Parmesan Soup

This Crockpot Chicken Parmesan Soup has all the cozy Italian flavors of chicken Parmesan in an easy, comforting soup. Tender chicken, tomatoes, Parmesan and fresh basil simmer together in the slow cooker, with pasta added at the end for a simple dinner that’s especially good on a chilly day.

Chicken Parmesan is one of those classic comfort foods everyone loves, and this soup takes those familiar flavors in an easier, cozier direction. The chicken cooks right in the tomato-rich broth until tender, while Parmesan adds savory depth and fresh basil brightens everything up. Add a little pasta at the end, then serve each bowl with extra Parmesan and basil. It’s an easy slow cooker soup that requires very little hands-on time and makes a satisfying dinner with some crusty bread alongside.

Why You’ll Love This Crockpot Chicken Parmesan Soup

This is an easy soup to put together, with simple ingredients and plenty of flavor after a few hours in the slow cooker.

• Easy slow cooker dinner: Most of the cooking is hands-off once everything is in the crockpot.
• Classic chicken Parmesan flavors: Tomatoes, Parmesan, garlic and basil give the soup that familiar Italian-inspired flavor.
• Tender chicken: The chicken cooks directly in the broth and is shredded before serving.
• Easy to customize: Add the pasta to the soup or cook it separately, depending on how you plan to serve and store it.
• Great for cooler weather: It’s warm and satisfying without being an especially heavy soup.

I’ve made Chicken Parmesan for years and never tire of the combination of nutty Parmesan, bright tomato sauce, fresh basil and tender chicken. Traditional Chicken Parmesan takes a little more time to prepare, and one of my favorite versions is the Pioneer Woman’s classic recipe. This soup takes those flavors in an easier direction, with everything simmering together in the slow cooker.

Ingredients You’ll Need

A short list of everyday ingredients comes together to make a flavorful tomato and Parmesan broth.

• Chicken: Boneless, skinless chicken cooks until tender and is easy to shred right in the slow cooker.
• Tomatoes: Form the flavorful base of the soup.
• Chicken broth: Adds body and savory flavor while keeping the soup brothy rather than turning it into a thick tomato sauce.
• Parmesan cheese: Adds the signature salty, savory flavor associated with chicken Parmesan.
• Garlic and seasonings: Build flavor as the soup slowly cooks.
• Fresh basil: Adds freshness and classic Italian flavor.
• Pasta: A small amount makes the soup more substantial without overwhelming the broth.

How to Make Chicken Parmesan Soup in the Slow Cooker

There’s very little prep involved, making this an especially easy soup for days when you want dinner mostly taken care of ahead of time.

• Add the garlic, green pepper, onion, basil, oregano, Parmesan, tomatoes, tomato paste, broth and red pepper flakes to the slow cooker, then add the chicken.
• Cook until the chicken is tender and cooked through.
• Remove and shred the chicken.
• Add the pasta, if using, and cook until al dente.
• Return the shredded chicken to the soup and let it heat through.
• Ladle into bowls and finish with additional Parmesan and fresh basil, if desired.

Tips for the Best Chicken Parmesan Soup

A few simple details will help keep the flavors balanced and the pasta just right.

• Use freshly grated Parmesan when possible. It melts more smoothly into the soup and gives you better Parmesan flavor.
• Don’t overcook the pasta. Add it toward the end and cook only until al dente.
• Taste before adding extra salt. Chicken broth and Parmesan both contribute saltiness.
• Finish with fresh basil. The basil in the soup adds flavor as it cooks, while a little fresh basil on top brightens each bowl just before serving.
• Keep extra Parmesan for serving. A little grated over each bowl adds both flavor and that final chicken Parmesan touch.

Pasta and Leftover Tips

Pasta continues to absorb liquid as it sits, so how you add it can depend on whether you expect to have leftovers.

• If you plan to eat most of the soup right away, cook the pasta directly in the soup as written.
• For planned leftovers, consider cooking the pasta separately and adding it to individual bowls.
• Store leftover soup in a covered container in the refrigerator.
• If the pasta has been stored in the soup, add a splash of chicken broth when reheating if the soup has thickened.
• Reheat gently on the stovetop or in the microwave until hot.

How to Make Chicken Parmesan Soup on the Stovetop

You don’t need a slow cooker to make this soup. The same ingredients can be simmered on the stovetop when you want dinner ready sooner.

• Combine the soup ingredients as directed in a large pot or Dutch oven.
• Simmer gently until the chicken is cooked through and tender.
• Remove the chicken, shred it and return it to the pot.
• Finish with the Parmesan, basil and pasta according to the recipe.
• Keep the soup at a gentle simmer rather than a hard boil for the best texture.

What to Serve with Chicken Parmesan Soup

This soup is hearty enough for dinner on its own, but a simple side makes it feel like a complete meal.

• Crusty Italian or French bread
• Garlic bread or breadsticks
• A simple green salad with vinaigrette
• Caesar salad
• Roasted or sautéed vegetables
• Extra Parmesan and fresh basil for topping

Crockpot Chicken Parmesan Soup is an easy way to enjoy the flavors of a favorite Italian comfort-food dinner in a warm, cozy bowl. With tender chicken, tomatoes, Parmesan, basil and just enough pasta, it’s simple enough for a weeknight but satisfying enough to look forward to all day. Serve it with some crusty bread and plenty of Parmesan on top for an easy cold-weather dinner.

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5 from 7 votes

Crockpot Chicken Parmesan Soup

This Crockpot Chicken Parmesan Soup combines tender chicken, tomatoes, garlic, basil and Parmesan in a flavorful, brothy soup. Let it simmer in the slow cooker, then add a little pasta at the end for an easy, cozy dinner.

Course Main Dish

Cuisine Italian

Keyword slow cooker, Soup

Prep Time 5 minutes minutes

Cook Time 3 hours hours 30 minutes minutes

Total Time 3 hours hours 35 minutes minutes

Servings 6 cups

Calories 174

Author Sally Humeniuk

Cook ModePrevent your screen from going dark

Ingredients 

1x2x3x

• 3 cloves garlic minced
• 1 green bell pepper chopped
• ½ cup white onion chopped
• 1 Tbsp fresh basil plus extra for garnish
• 1 tsp dried oregano
• ½ cup Parmesan cheese plus extra for garnish
• 14.5 ounces crushed tomatoes
• 1 Tbsp tomato paste
• 4 cups chicken broth
• ⅛ tsp red pepper flakes more if you like it spicy
• ½ pound boneless, skinless chicken breast
• 3 ounces spaghetti, penne, or gemelli pasta

Instructions

• Combine the soup ingredients. Add the garlic, green bell pepper, onion, basil, oregano, Parmesan, crushed tomatoes, tomato paste, chicken broth and red pepper flakes to the slow cooker. Stir to combine, then nestle the chicken breast into the broth. Do not add the pasta yet.
  3 cloves garlic, 1 green bell pepper, ½ cup white onion, 1 Tbsp fresh basil, 1 tsp dried oregano, ½ cup Parmesan cheese, 14.5 ounces crushed tomatoes, 1 Tbsp tomato paste, 4 cups chicken broth, ⅛ tsp red pepper flakes, ½ pound boneless, skinless chicken breast
• Slow cook. Cover and cook on HIGH for 3 hours or LOW for 6 hours, until the chicken is cooked through and tender.
• Shred the chicken. Transfer the chicken to a cutting board and shred or cut into bite-size pieces. If adding pasta, cover the chicken loosely with foil to keep warm.
• Cook the pasta. Add the pasta to the slow cooker, cover and cook on HIGH for about 30 minutes, or until al dente. If you're not adding pasta, skip this step.
  3 ounces spaghetti, penne, or gemelli pasta
• Finish and serve. Return the chicken to the slow cooker and stir. Let it heat through for about 5 minutes. Ladle into bowls and garnish with additional Parmesan and fresh basil, if desired.

Notes

• Add the Parmesan at the beginning. It melts into the broth as the soup cooks, adding flavor and a little body.
• Add a Parmesan rind if you have one. Drop it into the slow cooker at the beginning for extra savory flavor, then remove it before serving.
• Don't overdo the pasta. Three ounces is enough to make the soup satisfying without soaking up too much of the broth.
• For leftovers, cook the pasta separately. Add it to individual bowls when serving so it doesn't continue absorbing the broth in the refrigerator.
• Make it vegetarian. Omit the chicken and add one 14.5-ounce can of drained and rinsed white beans. Cannellini or Great Northern beans would be my first choices.

• Stovetop Instructions

  Combine and simmer. Add all ingredients except the chicken and pasta to a large soup pot or Dutch oven. Bring to a gentle simmer over medium heat. Add the chicken, cover and simmer for 18–22 minutes, or until the chicken reaches 165°F and is cooked through.
  Shred the chicken. Transfer the chicken to a cutting board and shred or cut into bite-size pieces.
  Add the pasta. If using pasta, add it to the simmering soup and cook according to package directions until al dente. Return the chicken to the pot and heat through.
  Serve. Ladle into bowls and garnish with additional Parmesan and fresh basil, if desired.
   

Nutrition Facts

Crockpot Chicken Parmesan Soup

Amount Per Serving

Calories 174 Calories from Fat 36

% Daily Value*

Fat 4g6%

Saturated Fat 2g13%

Trans Fat 0.01g

Polyunsaturated Fat 0.4g

Monounsaturated Fat 1g

Cholesterol 33mg11%

Sodium 873mg38%

Potassium 501mg14%

Carbohydrates 20g7%

Fiber 3g13%

Sugar 6g7%

Protein 16g32%

Vitamin A 377IU8%

Vitamin C 25mg30%

Calcium 148mg15%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.