Description
Creamy chicken parmesan soup brings Italian comfort right to your kitchen, blending classic flavors in a rich, hearty crockpot dish. Cheesy, tender chicken mingles with herbs and marinara, creating a soul-warming meal you’ll crave on chilly evenings.
Ingredients
Scale
Main Proteins:
- 1 pound (1 lb) boneless, skinless chicken breasts
- 1 cup shredded Parmesan cheese
- 1 cup shredded mozzarella cheese
Liquid Base:
- 4 cups chicken broth
- 1 cup marinara sauce
- 1 can (14.5 ounces) diced tomatoes
- 1 cup heavy cream
Seasonings and Additional Ingredients:
- 1 teaspoon Italian seasoning
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups cooked pasta (optional)
- Fresh basil for garnish
Instructions
- Layer chicken, broth, diced tomatoes, marinara sauce, and aromatic seasonings into the slow cooker, ensuring even distribution.
- Allow the mixture to simmer gently on low temperature for 6-7 hours or on high for 3-4 hours until chicken becomes fork-tender and easily falls apart.
- Carefully extract chicken and use two forks to meticulously shred the meat into delicate strands, then return to the cooking liquid.
- Pour in rich heavy cream and sprinkle generously with Parmesan and mozzarella cheeses, stirring until the dairy melts seamlessly into the soup.
- If incorporating pasta, gently fold it into the creamy mixture and let it cook for an additional 10 minutes, absorbing the flavorful broth.
- Once pasta reaches desired tenderness, remove from heat and allow the soup to rest for a few minutes to thicken slightly.
- Ladle into warm bowls and garnish with freshly torn basil leaves, creating a vibrant and aromatic presentation that enhances the dish’s visual appeal.
Notes
- Opt for boneless, skinless chicken breasts to ensure even cooking and easy shredding.
- Adjust cooking time based on chicken thickness; thicker pieces may require slightly longer cooking.
- Use low-sodium broth to control salt levels and prevent an overly salty soup.
- For a lighter version, substitute heavy cream with half-and-half or Greek yogurt.
- Add pasta directly to the crock pot to absorb flavors, but cook for only the last 10-15 minutes to prevent mushy texture.
- Garnish with fresh basil or parsley just before serving to enhance the aromatic profile.
- Freeze leftovers in airtight containers for up to 3 months, reheating gently to maintain creamy consistency.
- Prep Time: 15 minutes
- Cook Time: 7 hours (on Low) or 3 hours (on High)
- Category: Lunch, Dinner
- Method: Slow Cooking
- Cuisine: Italian-American
Nutrition
- Serving Size: 6
- Calories: 280 kcal
- Sugar: 4 g
- Sodium: 720 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 26 g
- Cholesterol: 90 mg