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Crock Pot Creamy Chicken Parmesan Soup

Crock pot creamy chicken parmesan soup served in a white bowl topped with fresh basil and shredded Parmesan cheese
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Rich, comforting, and packed with Italian flavors, this crock pot creamy chicken parmesan soup features tender shredded chicken, ditalini pasta, and a silky tomato Parmesan broth. Easy to make in the slow cooker with about 15 minutes of hands-on prep.

Ingredients

Scale
  • 2 boneless, skinless chicken breasts (about 1.5 pounds)
  • 1 tablespoon olive oil
  • 1 onion, diced
  • 3 cloves garlic, minced
  • 1 (28-ounce) can crushed tomatoes
  • 4 cups chicken broth
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese, freshly grated preferred
  • 1 teaspoon dried oregano
  • 1 teaspoon dried basil
  • 1/2 teaspoon red pepper flakes (optional)
  • Salt and freshly ground black pepper, to taste
  • 1 cup ditalini pasta or other small pasta
  • Fresh basil or parsley, for garnish
  • Extra Parmesan cheese, for serving

Instructions

  1. Season chicken breasts with salt and pepper on both sides. Heat olive oil in a large skillet over medium-high heat. Sear chicken for 2 to 3 minutes per side until lightly golden. Transfer to the slow cooker.
  2. In the same skillet, saute diced onion over medium heat for 3 to 4 minutes until softened. Add garlic and cook 1 minute until fragrant. Transfer to the slow cooker.
  3. Add crushed tomatoes, chicken broth, dried oregano, dried basil, and red pepper flakes to the slow cooker. Stir to combine.
  4. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until chicken is cooked through and very tender.
  5. Remove chicken and shred with two forks on a cutting board. Return shredded chicken to the slow cooker and stir into the broth.
  6. Stir in heavy cream and freshly grated Parmesan cheese until fully combined. Add uncooked ditalini pasta and stir to distribute.
  7. Cover and cook on high for 15 to 20 minutes, checking at 15 minutes, until pasta is just tender. For firmer pasta, cook separately and add to bowls at serving time.
  8. Season with salt and pepper to taste. Ladle into bowls and garnish with fresh basil or parsley and extra Parmesan cheese.

Notes

  • Freeze this soup without the pasta for best results. Add freshly cooked pasta when reheating to keep the texture perfect.
  • Add 1 tablespoon of tomato paste with the crushed tomatoes for a richer, deeper flavor.
  • Chicken thighs can be substituted for chicken breasts for extra juicy, tender results. Remove bones before shredding if using bone-in.
  • If soup thickens too much, stir in warm chicken broth a splash at a time until you reach your preferred consistency.

Nutrition

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