Description
Satisfying “crockpot chicken parmesan soup” brings Italian comfort straight to your kitchen with minimal effort. Cheesy, hearty goodness simmers slowly, delivering rich flavors that comfort and delight you in every warm spoonful.
Ingredients
Scale
Main Proteins:
- 1 pound (1 lb) boneless, skinless chicken breasts (or thighs)
Tomato Base:
- 1 (28 ounces) can crushed tomatoes
- 1 (15 ounces) can diced tomatoes
- 4 cups chicken broth (low sodium)
Seasonings and Flavor Enhancers:
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 teaspoon (1 tsp) Italian seasoning
- ½ teaspoon (½ tsp) dried basil
- ½ teaspoon (½ tsp) dried oregano
- ½ teaspoon (½ tsp) red pepper flakes (optional for heat)
- ½ teaspoon (½ tsp) salt (adjust to taste)
- ¼ teaspoon (¼ tsp) black pepper
- 1 tablespoon (1 tbsp) balsamic vinegar (optional, adds depth)
Pasta and Cheese:
- 1 cup small pasta (ditalini, rotini, or penne)
- ½ cup Parmesan cheese, grated
- ½ cup mozzarella cheese, shredded (for serving)
Garnish:
- ¼ cup fresh basil or parsley, chopped (for garnish)
Instructions
- Combine chicken, crushed and diced tomatoes, broth, onion, garlic, and all seasonings into the crockpot, creating a rich, aromatic base for the soup.
- Secure the lid and allow the mixture to simmer on LOW temperature for 6 hours or HIGH temperature for 3 hours, ensuring the chicken becomes tender and fully cooked.
- Carefully extract the chicken from the liquid and use two forks to gently shred the meat into bite-sized pieces, then return the shredded chicken back into the soup.
- Add uncooked pasta directly into the crockpot and continue cooking on HIGH for 15-20 minutes, stirring occasionally to prevent pasta from sticking and ensure even cooking.
- Enhance the soup’s flavor profile by incorporating Parmesan cheese and a splash of balsamic vinegar, stirring thoroughly to distribute the ingredients.
- Transfer the steaming soup into serving bowls, creating an inviting presentation by topping each portion with melted mozzarella cheese and garnishing with fresh, fragrant basil leaves.
Notes
- Always use boneless, skinless chicken breasts for a lean and tender texture that shreds perfectly without excess fat.
- Opt for low-sodium broth to control salt levels, especially if you’re watching your sodium intake or prefer a lighter taste.
- Consider gluten-free pasta alternatives like chickpea or rice pasta to make this recipe celiac-friendly and nutritionally diverse.
- Customize heat levels by adjusting red pepper flakes – a pinch for mild warmth or more for adventurous spice lovers.
- Prep Time: 10 minutes
- Cook Time: 4-6 hours (low) / 2-3 hours (high)
- Category: Lunch, Dinner
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 6
- Calories: 250
- Sugar: 6 g
- Sodium: 600 mg
- Fat: 10 g
- Saturated Fat: 4 g
- Unsaturated Fat: 5 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 20 g
- Cholesterol: 60 mg