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Creamy Chicken Parmesan Soup

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This creamy and comforting Chicken Parmesan Soup is the perfect slow cooker meal. Packed with tender chicken, rich tomato flavors, and cheesy goodness, it’s a cozy dinner that’s easy to prepare and loved by all.

Ingredients

Scale
  • 1 lb (450 g) boneless, skinless chicken breasts
  • 1 can (14 oz / 400 g) crushed tomatoes
  • 4 cups (1 liter) chicken broth
  • 1 small onion, finely diced
  • 3 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • ½ teaspoon red pepper flakes (optional)
  • 1 cup (240 ml) heavy cream
  • 1 cup (100 g) grated Parmesan cheese
  • 1 cup (100 g) shredded mozzarella cheese
  • 1 cup (100 g) uncooked pasta (small shapes like ditalini or elbow)
  • 2 tablespoons olive oil
  • Salt and pepper, to taste
  • Fresh basil leaves, for garnish

Instructions

  1. Prepare the slow cooker:
    • Add the chicken breasts, crushed tomatoes, chicken broth, onion, garlic, Italian seasoning, and red pepper flakes (if using) to the Crock Pot. Stir to combine.
  2. Cook the soup base:
    • Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and fully cooked.
  3. Shred the chicken:
    • Remove the chicken from the Crock Pot and shred it with two forks. Return the shredded chicken to the pot.
  4. Add the cream and pasta:
    • Stir in the heavy cream, Parmesan cheese, and uncooked pasta. Cover and cook on high for an additional 20-30 minutes, or until the pasta is tender.
  5. Add the mozzarella:
    • Stir in the shredded mozzarella cheese until melted and the soup is creamy.
  6. Serve:
    • Ladle the soup into bowls, drizzle with olive oil, and garnish with fresh basil leaves. Serve warm with crusty bread or garlic toast.

Notes

  • For a gluten-free option, use gluten-free pasta.
  • Adjust the consistency by adding more broth if the soup becomes too thick.
  • Leftovers can be stored in an airtight container in the fridge for up to 3 days.

Find it online: https://ukfinda.com/creamy-chicken-parmesan-soup/