Craving the comforting flavors of classic chicken parmesan but short on time? This crockpot chicken parmesan soup brings all the cheesy, tomato-rich goodness you love into an incredibly easy slow cooker meal. It’s packed with tender chicken, savory herbs, and a delightful blend of Italian cheeses. Whether you need a simple weeknight dinner or a cozy meal to share, this hearty soup delivers. Get ready to enjoy a family-friendly dish that offers maximum flavor with minimal effort.
For those new to using a slow cooker, understanding the guidelines for safe slow cooker practices is essential to ensure your meals are not only delicious but also safe.
Table of Contents
Why You’ll Love This Crockpot Chicken Parmesan Soup
This delicious crockpot chicken parmesan soup will quickly become a household favorite. Here’s why:
- No Frying Needed: Enjoy classic chicken parm flavors without the extra oil and mess of traditional frying.
- Minimal Prep: Achieve a rich, flavorful meal with very little hands-on time, perfect for busy schedules.
- Perfect Pasta: We cook the pasta separately, ensuring it has an ideal al dente texture every time.
- Weeknight Winner: It’s an ideal choice for easy weeknight dinners or casual, cozy gatherings.
- Great Leftovers: This soup yields delicious leftovers that taste even better the next day, making meal prep a breeze.
Ingredients for Chicken Parmesan Soup
Gather these simple ingredients to create your wonderful crockpot chicken parmesan soup:
- 4 garlic cloves minced (for savory depth)
- ½ large green bell pepper finely chopped (adds subtle sweetness)
- ½ medium white onion finely chopped (forms a flavorful base)
- 1 can crushed tomatoes (14.5 ounces) (provides a rich tomato backbone)
- ½ pound raw boneless, skinless chicken breast (shreds easily into the soup)
- 3 cups chicken stock plus additional if needed (the essential soup liquid)
- 2 tablespoons tomato paste (intensifies the tomato flavor)
- 2 teaspoons Italian seasoning (a classic herb blend)
- 1 teaspoon kosher salt (essential seasoning)
- ¼ teaspoon ground black pepper (for balanced flavor)
- ½ teaspoon red pepper flakes (optional, for gentle heat)
- 4 ounces uncooked dry penne pasta (sturdy and holds up well in soup)
- 1 cup grated Parmesan cheese (adds salty, nutty goodness)
- 2 tablespoons unsalted butter (optional, for extra richness)
- 2 cups shredded mozzarella cheese (for a melty, stretchy topping)
- Chopped fresh basil (a bright, fresh garnish)
Notes & Substitutions
- Chicken: For a quicker option, use 1 to 1.5 cups of cooked or rotisserie chicken and stir it in near the end of cooking.
- Onion: Both white or yellow onions work perfectly in this recipe.
- Herbs: If fresh basil isn’t available, substitute with 2 teaspoons of dried basil and ½ teaspoon of dried oregano.
- Pasta: Feel free to use quinoa, rice, or your favorite gluten-free pasta; just cook it separately.
- Spice: Omit the red pepper flakes entirely if you prefer a soup with no heat.
Equipment You’ll Need
Having the right tools makes cooking this delightful soup even easier.
- A 5-quart or larger slow cooker is essential for the slow cook method.
- You will need a medium pot for cooking your pasta separately.
- A sturdy cutting board comes in handy for prepping vegetables and shredding chicken.
- Two forks are perfect for easily shredding the cooked chicken breast.
- A reliable stirring spoon helps you combine all the ingredients.
How to Make Crockpot Chicken Parmesan Soup (Step-by-Step)
This recipe makes preparing a comforting crockpot chicken parmesan soup simple and straightforward.
- In your 5-quart or larger slow cooker, combine the minced garlic, finely chopped bell pepper, and onion. Add the crushed tomatoes, raw chicken breast, chicken stock, and tomato paste. Season with Italian seasoning, kosher salt, ground black pepper, and red pepper flakes (if using). For those curious about the aromatic profile, a look into the common herbs found in Italian seasoning reveals the blend’s versatile and flavorful components.
- Stir all the ingredients thoroughly within the slow cooker to ensure they are well combined.
- Cover the slow cooker with its lid. Cook the soup on the LOW setting for 7.5 hours or on the HIGH setting for 3.5 hours.
- Once the slow cooker cooking time is complete, set your slow cooker to its “warm” setting. If your model doesn’t have a warm setting, simply keep it on low.
- Meanwhile, heat a medium pot of salted water to a rolling boil. Add the penne pasta and cook it according to the package directions until it reaches an al dente texture. Drain the cooked pasta thoroughly.
- While the pasta cooks, carefully transfer the cooked chicken breast from the slow cooker to a clean cutting board.
- Using two forks, coarsely shred the tender chicken into bite-sized pieces.
- Return the shredded chicken to the slow cooker. Add the grated Parmesan cheese and the unsalted butter (if you’re using it) to the soup.
- Stir in the cooked and drained pasta.
- Stir the entire soup mixture well to combine all the delicious ingredients.
- Ladle the hot crockpot chicken parmesan soup into individual bowls. Garnish each serving generously with shredded mozzarella cheese and fresh chopped basil before serving.
Stovetop Chicken Parmesan Soup (Alternative Method)
Don’t have a slow cooker? You can still enjoy this delicious chicken parmesan soup!
- Start by getting a large pot of salted water heating up on the stove for your pasta. In a separate large pot, sauté the onion and bell pepper in a bit of oil over medium heat. Cook until the vegetables are softened, which takes about 4 to 6 minutes. Add the minced garlic and cook for an additional 30 seconds while stirring constantly.
- Stir in the crushed tomatoes, tomato paste, chicken stock, Italian seasoning, salt, pepper, and red pepper flakes. Bring this mixture to a boil over medium-high heat. Once boiling, reduce the heat to medium-low, cover the pot, and let it simmer until the chicken is cooked through, usually about 12 to 15 minutes.
- While the chicken is simmering in the soup base, cook the penne pasta according to package directions until it’s al dente. Drain the pasta thoroughly once cooked.
- Carefully remove the cooked chicken from the pot and shred it using two forks. Return the shredded chicken to the pot with the soup.
- Stir in the grated Parmesan cheese, butter (if using), and the cooked pasta. Stir everything until it’s well combined and heated through.
- Serve the soup topped generously with shredded mozzarella cheese and fresh basil.
Pro Tips for the Best Chicken Parmesan Soup
Elevate your crockpot chicken parmesan soup with these helpful hints.
- Easy Shredding: Shred the chicken while it’s still warm; it makes the process much quicker and easier.
- Adjust Consistency: If your soup is too thick, simply add a bit more chicken stock until it reaches your desired consistency.
- Perfect Pairing: Serve your warm soup with a side of crusty bread or homemade garlic bread for dipping.
- Season to Taste: Always taste the soup before serving and adjust the seasoning with extra salt and pepper if needed.
- Prevent Mushy Pasta: Never overcook the pasta by adding it too early; always cook it separately and add it right before serving.
Serving, Storage & Variations
Make the most of your delightful crockpot chicken parmesan soup with these tips.
Serving Suggestions
- Pair this hearty soup with warm, crusty bread or a generous slice of Homemade Garlic Bread.
- Offer a simple side salad with a light vinaigrette for a complete and balanced meal.
- Always provide extra grated Parmesan and shredded mozzarella cheese at the table for custom topping.
Storage & Reheating
- Refrigerate: Transfer any leftover soup to an airtight container. Allow it to chill uncovered first, then cover and store in the refrigerator for up to 3 days.
- Reheat: Gently warm the soup on the stovetop over medium-low heat or in the microwave at 50% power. If the soup is too thick, add a splash of chicken broth or water to loosen it.
- Freeze: For longer storage, freeze chilled soup (without the pasta, if possible) in airtight, freezer-safe containers for up to 3 months. Thaw overnight in the refrigerator before reheating. Note that pasta may become softer upon reheating from frozen.
Variations
- Extra Cheesy: For an even cheesier experience, stir in an additional ½ cup of shredded mozzarella cheese directly into the pot before serving.
- Creamy Delight: Add ½ to 1 cup of heavy cream or half-and-half to the soup just before serving for a richer, creamier texture.
- Spicier Kick: If you love heat, feel free to increase the red pepper flakes to your personal taste preference.
- Veg-Forward: Boost the vegetable content by stirring in a few handfuls of baby spinach or some thinly sliced zucchini during the last 30 minutes of cooking.
Nutrition Information
This estimated nutrition information is provided for one serving of crockpot chicken parmesan soup. Please note that these values are approximate and can vary based on specific ingredients and preparation methods.
| Nutrient | Amount |
|---|---|
| Calories | 615 kcal |
| Carbohydrates | 45 g |
| Protein | 43 g |
| Fat | 30 g |
| Saturated Fat | 16 g |
| Cholesterol | 123 mg |
| Sodium | 1901 mg |
| Fiber | 4 g |
| Sugar | 11 g |
| Trans Fat | 0.2 g |
| Unsaturated Fat | 10 g |
Disclaimer: This information is an estimate and may not be exact. Nutritional values can vary based on product brands, cooking methods, and portion sizes.
Frequently Asked Questions (FAQs)
- Q: Can you use cooked chicken instead of raw chicken for this crockpot chicken parmesan soup?
- A: Yes, absolutely! If using cooked, chopped chicken, stir it into the soup during the last 30 minutes of cooking to simply warm through.
- Q: Can I double the recipe? Do I need to make adjustments?
- A: You can definitely double the recipe. Please make sure you use a larger slow cooker, preferably a 7-quart or larger one, and double all ingredient quantities.
- Q: Can I use dried herbs instead of fresh herbs in this soup?
- A: Yes, you can substitute dried herbs. Remember that dried herbs are more potent, so use less (for example, 2 teaspoons of dried basil for 2 tablespoons of fresh).
- Q: Can I use quinoa, rice, or gluten-free pasta instead of traditional pasta?
- A: Yes, these are great alternatives! Cook them separately according to their package directions and stir them into the soup at the very end.
Conclusion
This crockpot chicken parmesan soup effortlessly delivers the beloved flavors of a classic Italian dish right to your table. It’s incredibly easy to make, remarkably delicious, and perfect for warming up on any day. This comforting and family-favorite recipe is sure to become a regular in your meal rotation. We hope you try this perfected recipe soon and experience the joy of a homemade meal that everyone will adore. Be sure to leave a review and let us know what you think!
Hearty Crockpot Chicken Parmesan Soup
A comforting and easy-to-make soup featuring tender chicken, crushed tomatoes, and Italian seasonings, finished with pasta and two types of cheese. Perfect for a cozy meal, with both slow cooker and stovetop options available.
Equipment
- 5-quart or larger slow cooker
- medium pot
- Cutting Board
- forks
- large pot
Ingredients
Main Ingredients
- 4 cloves garlic cloves minced
- ½ large green bell pepper finely chopped
- ½ medium white onion finely chopped
- 1 can crushed tomatoes (14.5 ounces)
- ½ pound raw boneless skinless chicken breast
- 3 cups chicken stock plus additional if needed
- 2 tablespoons tomato paste
- 2 teaspoons Italian seasoning
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ½ teaspoon red pepper flakes
- 4 ounces uncooked dry penne pasta
- 1 cup grated Parmesan cheese
- 2 tablespoons unsalted butter (optional)
- 2 cups shredded mozzarella cheese
- fresh basil Chopped for garnish
Instructions
Slow Cooker Method
- Combine garlic, bell pepper, onion, tomatoes, chicken, stock, tomato paste, Italian seasoning, salt, pepper, and red pepper flakes in a 5-quart slow cooker. Cover and cook on low for 7.5 hours or high for 3.5 hours.
- After cooking, set the slow cooker to warm, or keep on low if no warm setting is available. Concurrently, boil salted water and cook penne pasta until al dente, then drain.
- Transfer the cooked chicken to a cutting board and shred it coarsely with forks.
- Add Parmesan cheese, butter (if using), cooked pasta, and shredded chicken to the slow cooker, stirring until well combined.
- Serve the soup garnished with shredded mozzarella cheese and chopped fresh basil.
Stovetop Option
- Start heating a large pot of water for pasta. In a separate large pot, sauté onion and bell pepper in a bit of oil over medium heat for 4-6 minutes until soft, then add garlic and cook for 30 seconds while stirring.
- Stir in crushed tomatoes, tomato paste, chicken stock, Italian seasoning, salt, pepper, and red pepper flakes. Bring to a boil, then reduce heat to medium-low, cover, and simmer for 12-15 minutes until chicken is cooked through.
- While the chicken simmers, cook the pasta according to package directions until al dente and drain it.
- Shred the cooked chicken and return it to the pot. Add Parmesan cheese, butter, and cooked pasta, stirring to combine.
- Serve the stovetop version topped with mozzarella and basil.
Notes
This recipe offers a convenient slow cooker method for a rich, flavorful soup, with a quicker stovetop alternative also provided. Garnish with fresh basil for a vibrant touch.
Nutrition
Calories: 500kcalCarbohydrates: 45gProtein: 40gFat: 25gSodium: 900mgFiber: 5gSugar: 7g
Tried this recipe?Let us know how it was!