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.
Servings: 6 cups
Calories: 174kcal
Ingredients
- 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.
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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
Calories: 174kcal | Carbohydrates: 20g | Protein: 16g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 33mg | Sodium: 873mg | Potassium: 501mg | Fiber: 3g | Sugar: 6g | Vitamin A: 377IU | Vitamin C: 25mg | Calcium: 148mg | Iron: 2mg