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Crock Pot Creamy Chicken Parmesan Soup

A close-up of a bowl of creamy chicken parmesan soup, topped with shredded chicken, melted cheese, and fresh basil.
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This recipe delivers the rich, comforting flavors of Chicken Parmesan in an easy, creamy soup format, perfect for busy weeknights using your slow cooker.

Ingredients

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  • 2 pounds boneless, skinless chicken breasts
  • 1 (14.5 ounce) can diced tomatoes, undrained
  • 4 cups chicken broth
  • 1 tablespoon Italian seasoning
  • 1 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 cup uncooked rotini pasta
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 1/2 cup shredded mozzarella cheese (for topping)
  • Fresh basil, chopped (for garnish)

Instructions

  1. Place the raw chicken breasts, diced tomatoes (with juice), chicken broth, Italian seasoning, garlic powder, onion powder, salt, and pepper into the basin of your slow cooker.
  2. Cover the slow cooker and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is cooked through and tender.
  3. Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
  4. Stir in the uncooked rotini pasta. Cover and cook on high for 15 to 20 minutes, or until the pasta is tender.
  5. Reduce the heat to the ‘Keep Warm’ setting. Stir in the heavy cream and grated Parmesan cheese until the soup is smooth and creamy. Do not allow the soup to boil after adding the cream.
  6. Ladle the soup into bowls. Top each serving with shredded mozzarella cheese and fresh chopped basil before serving.

Notes

  • For a lighter soup, substitute half-and-half for the heavy cream.
  • If you use pre-cooked rotisserie chicken, add it during the last 30 minutes of cooking time along with the cream and Parmesan.
  • Serve this hearty chicken soup with crusty garlic bread for dipping.

Nutrition

Find it online: https://dishicious.com/chicken-parmesan-soup-recipe-easy-creamy/