Crockpot Chicken Parmesan Soup
A delightful twist on the classic Italian dish, blending tender chicken, savory tomatoes, and creamy cheeses into a comforting bowl of soup.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts Trimmed and cut into small pieces
- 4 cups chicken broth Low-sodium broth is an alternative
- 1 can (15 oz) crushed tomatoes
- 1 medium onion (diced)
- 2 cloves garlic (minced) Sauté for deeper flavor
- 1 tsp dried basil
- 1 tsp dried oregano
- to taste salt and pepper
- 1 cup pasta (e.g., penne or rotini) Cook separately for best texture
- 1 cup shredded mozzarella cheese Add towards the end of cooking
- 1/2 cup grated Parmesan cheese Add towards the end of cooking
- as needed fresh basil for garnish Use for serving
Instructions
Preparation
- Gather all your ingredients on the counter for efficiency.
- Trim and cut the chicken into bite-sized pieces and place it in the crockpot.
- Add the diced onion and minced garlic to the crockpot.
Cooking
- Pour the chicken broth and crushed tomatoes into the crockpot.
- Sprinkle in the dried basil, oregano, salt, and pepper, mixing everything well.
- Cover the crockpot and cook on low for 6 hours.
- About 30 minutes before serving, stir in the pasta and both cheeses.
Notes
Serve with crusty bread or garlic knots. Store leftovers in the fridge for 3-4 days or freeze for up to 3 months. Customize with seasonal veggies or herbs.