Description
Crockpot Chicken Parmesan Soup is a comforting and creamy soup that combines tender chicken, rich tomatoes, and cheesy goodness, perfect for warming your soul.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 can (28 ounces) crushed tomatoes
- 4 cups chicken broth
- 1 onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon red pepper flakes (optional)
- Salt and pepper to taste
- 1 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil for garnish
- Cooked pasta or crusty bread for serving
Instructions
- Place the chicken breasts at the bottom of the crockpot.
- Add the crushed tomatoes, chicken broth, chopped onion, minced garlic, oregano, basil, red pepper flakes, salt, and pepper. Stir to combine.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
- Once cooked, remove the chicken from the crockpot and shred it using two forks. Return the shredded chicken to the soup.
- Stir in the heavy cream, mozzarella cheese, and Parmesan cheese. Let it cook for an additional 15-20 minutes on low until the cheese is melted and the soup is creamy.
- Serve hot, garnished with fresh basil, alongside cooked pasta or crusty bread for dipping.
Notes
- For a spicier soup, increase the amount of red pepper flakes.
- This soup can be stored in the refrigerator for up to 3 days.
- Freezing is not recommended due to the cream and cheese.
- Prep Time: 15 minutes
- Cook Time: 6-8 hours
- Category: Soup
- Method: Crockpot
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 4g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg