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)
HOMECOOKIN Slow Cooker, Extra Large 10 Quart Digital Programmable Slow Cookers with Timer
Ninja Air Fryer with Air Crisp | 5 QT Capacity fits up to 4lbs of Fries | 4-in-1 Pro
Instant Pot 6QT VORTEX Plus Air Fryer, 6-in-1
Cuisinart Stand Mixer, 12 Speed, 5.5 Quart Stainless Steel Bowl, Chef’s Whisk, Mixing Paddle, Dough Hook, Splash Guard w/ Pour Spout, White Linen, SM-50NAS, Manual
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.
Send me this recipe!
Just enter your email below and get it sent straight to your inbox!
Notes
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently on the stove.