Description
Comforting chicken parmesan soup delivers Italian-inspired flavors straight from your slow cooker. Hearty ingredients meld together, creating a rich meal packed with tender chicken, melted cheese, and classic marinara essence that satisfies serious soup cravings.
Ingredients
Scale
Main Proteins:
- 3 boneless, skinless chicken breasts
- 1 1/2 cups shredded mozzarella cheese
- 1 cup freshly shaved Parmesan cheese
Tomato Base:
- 1 (28 ounces/794 grams) can crushed tomatoes
- 1 (15 ounces/425 grams) can tomato sauce
Seasonings and Other Ingredients:
- 4 cups chicken broth
- 8 ounces (226 grams) rotini pasta (uncooked)
- 1 tablespoon minced garlic
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 teaspoons Italian seasoning
- 1 cup heavy whipping cream
Topping:
- 1/2 cup bread crumbs
- 1 tablespoon butter
Instructions
- Assemble the foundational elements by placing chicken breasts, minced garlic, crushed tomatoes, tomato sauce, seasonings, and chicken broth into the crockpot, ensuring thorough mixing of all components.
- Set crockpot to low temperature and allow ingredients to simmer for 6-8 hours or on high for 3-4 hours until chicken reaches complete tenderness and is thoroughly cooked.
- Utilize two forks to meticulously shred the chicken directly within the crockpot, creating uniform, bite-sized pieces.
- Incorporate Parmesan cheese, heavy whipping cream, and uncooked rotini pasta into the shredded chicken mixture, then continue cooking on low for 30 minutes or high for 15 minutes until pasta achieves perfect al dente texture.
- Simultaneously prepare topping by melting butter in a small skillet over medium heat, then gently toast bread crumbs until they transform into golden, crispy morsels, approximately 3-4 minutes.
- Transfer soup into serving bowls, garnish with melted mozzarella cheese and a generous sprinkle of crispy bread crumbs, then serve immediately while piping hot.
Notes
- Swap chicken breasts with thighs for richer flavor and more tender meat.
- Reduce sodium by using low-sodium chicken broth and less added salt.
- Gluten-free option: Replace rotini with gluten-free pasta or cauliflower rice.
- Make ahead by preparing soup base and storing in refrigerator for 2-3 days before final cooking.
- Prep Time: 15 minutes
- Cook Time: 8 hours (on Low) or 4 hours (on High)
- Category: Lunch, Dinner, Appetizer
- Method: Slow Cooking
- Cuisine: Italian-American
Nutrition
- Serving Size: 6
- Calories: 405 kcal
- Sugar: 5 g
- Sodium: 780 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0.3 g
- Carbohydrates: 28 g
- Fiber: 3 g
- Protein: 32 g
- Cholesterol: 90 mg