Description
This Crock Pot Creamy Chicken Parmesan Soup is a comforting, hearty dish combining tender chicken, savory broth, diced tomatoes, flavorful herbs, and creamy Parmesan cheese. Perfect for slow cooking to deepen flavors, it’s a warm Italian-American soup enriched with pasta, fresh spinach, and a hint of garlic, making it a delicious meal ideal for cozy dinners.
Ingredients
Scale
Soup Base
- 1 pound boneless skinless chicken breasts
- 4 cups low-sodium chicken broth
- 1 (14.5 oz) can diced tomatoes (undrained)
- 1/2 cup diced onion
- 3 cloves garlic (minced)
- 1 teaspoon dried basil
- 1/2 teaspoon dried oregano
- 1/4 teaspoon crushed red pepper flakes (optional)
- Salt and pepper to taste
- 1 cup shredded carrots
Pasta & Cream
- 1 cup small pasta (like ditalini or elbow)
- 1/2 cup heavy cream
- 1/2 cup grated Parmesan cheese
Greens & Garnish
- 2 cups fresh spinach (roughly chopped)
- 2 tablespoons chopped fresh parsley (for garnish)
Instructions
- Prepare Ingredients: Gather all ingredients, and dice the onion, mince the garlic, shred the carrots, and roughly chop the spinach and parsley. Set aside for easy addition to the crock pot.
- Add to Crock Pot: Place chicken breasts, low-sodium chicken broth, undrained diced tomatoes, diced onion, minced garlic, dried basil, dried oregano, crushed red pepper flakes (if using), salt, pepper, and shredded carrots into the crock pot. Stir gently to combine.
- Slow Cook the Soup: Cover the crock pot and cook on low heat for 6 to 7 hours or on high heat for 3 to 4 hours, until the chicken is fully cooked and tender, allowing the flavors to meld beautifully.
- Shred Chicken: Remove the chicken breasts carefully, shred them using two forks, then return the shredded chicken back into the crock pot. Stir to mix evenly.
- Cook Pasta: Add the small pasta to the crock pot and cook on high for an additional 20 to 30 minutes, or until the pasta is tender and al dente, stirring occasionally to prevent sticking.
- Add Cream and Cheese: Stir in the heavy cream and grated Parmesan cheese until the cheese melts and the soup becomes creamy and rich in texture.
- Wilt Spinach: Add the chopped fresh spinach and cook for another 5 to 10 minutes until the spinach wilts and incorporates into the soup.
- Adjust Seasoning and Serve: Taste the soup and adjust salt and pepper if needed. Serve hot, garnished with chopped fresh parsley for a fresh, vibrant finish.
Notes
- For a lower-carb version, omit the pasta or substitute it with cauliflower florets.
- You can use half-and-half instead of heavy cream to reduce the richness and calories.
- Use gluten-free pasta to make this recipe suitable for a gluten-free diet.
- Ensure to stir occasionally after adding pasta to avoid it sticking to the sides of the crock pot.
