Description
A creamy and comforting Crockpot Chicken Parmesan Soup that combines tender chicken with the rich flavors of Parmesan and herbs.
Ingredients
Scale
- 1 lb chicken breast, boneless and skinless
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1 tsp dried basil
- 1 tsp dried oregano
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tbsp olive oil
- Salt and pepper, to taste
- ½ cup uncooked pasta (optional)
Instructions
- Lightly season the chicken breasts with salt and pepper and place them in the bottom of the Crock Pot.
- Add the chicken broth, heavy cream, Parmesan cheese, mozzarella cheese, chopped onion, minced garlic, basil, oregano, garlic powder, and onion powder into the Crock Pot. Stir gently to combine.
- Drizzle the olive oil over the top and season with additional salt and pepper to taste.
- Cover and cook on low for 6–7 hours or on high for 3–4 hours, until the chicken is cooked through and tender.
- Remove the chicken from the Crock Pot and shred it using two forks.
- Return the shredded chicken to the Crock Pot and stir to combine.
- If using, add the uncooked pasta and stir to combine. Cook for an additional 30–40 minutes on high (or until the pasta is tender).
- Taste and adjust seasoning; serve hot, garnished with extra Parmesan cheese and fresh basil if desired.
Notes
For a lighter soup, consider using half-and-half instead of heavy cream. You can also swap cheeses for different flavors or use gluten-free pasta options.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 430
- Sugar: 2g
- Sodium: 800mg
- Fat: 29g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 5g
- Fiber: 0g
- Protein: 36g
- Cholesterol: 135mg