Crock Pot Creamy Chicken Parmesan Soup
A comforting and creamy soup featuring chicken, Parmesan cheese, and pasta, perfect for busy weekdays.
Equipment
- Crock Pot
- Pot
Ingredients
- 1.5 lbs Boneless, Skinless Chicken Breasts
- 4 cups Chicken Broth
- 1 can Diced Tomatoes 14.5 oz
- 1 small Onion Diced
- 3 cloves Garlic Minced
- 1 teaspoon Dried Basil
- 1 teaspoon Dried Oregano
- 0.5 teaspoon Crushed Red Pepper Flakes
- 1 cup Heavy Cream
- 1 cup Grated Parmesan Cheese
- 8 oz Pasta Penne, rotini, or your choice
- Fresh Basil or Parsley for garnish (optional)
Instructions
- Place the chicken breasts in the base of your crock pot.
- Pour in the chicken broth and add the diced tomatoes (including juice).
- Add the diced onion and minced garlic, followed by basil, oregano, and crushed red pepper flakes. Season with salt and pepper to taste.
- Cover and cook on low for 6 to 8 hours or high for 3 to 4 hours, until the chicken is tender.
- Once cooked, shred the chicken and return it to the pot.
- Add the heavy cream and grated Parmesan cheese, stirring to combine.
- Add the pasta and cook for an additional 15 to 20 minutes until tender.
- Garnish with fresh basil or parsley before serving.
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Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove.