Can I use rotisserie chicken instead?

Yes! Skip the slow cooking step and add shredded rotisserie chicken when you add the pasta. This cuts the cooking time significantly and works perfectly for a quicker version.

What if my soup is too thick?

Simply add more chicken broth or water a half cup at a time until you reach your preferred consistency. The pasta absorbs a lot of liquid, so this is completely normal.

Can I make this on the stovetop?

Absolutely! Sauté the onion and garlic in olive oil, add cubed chicken and cook through, then add all ingredients except pasta and cream. Simmer for 15-20 minutes, add pasta and cook until tender, then stir in cream and Parmesan.

Amazing Crock Pot Chicken Parmesan Soup Recipe

Crock Pot Chicken Parmesan Soup

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Creamy chicken parmesan soup loaded with Italian flavors and pasta. Easy slow cooker recipe with tender chicken, rich tomato broth, and two cheeses.

Author: Sarah Mea Carter
Prep Time: 15 minutes
Cook Time: 6 hours 30 minutes
Total Time: 6 hours 45 minutes
Yield: 8 servings 1x
Category: Soup
Method: Slow Cooker
Cuisine: Italian-American

Ingredients

Scale

1.5–2 lbs boneless skinless chicken breasts
1 small onion, diced
3–4 cloves garlic, minced
1 can (28 oz) crushed tomatoes
1 jar (24 oz) marinara or pasta sauce
4 cups chicken broth
1 tablespoon tomato paste
2 teaspoons Italian seasoning
1 teaspoon dried basil
1 teaspoon dried oregano
1/2 teaspoon red pepper flakes (optional)
1/2 teaspoon garlic powder
Salt and black pepper to taste
2 cups uncooked pasta (rotini, penne, or shells)
1 cup heavy cream
1 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
Fresh basil or parsley for garnish

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Instructions

Place chicken breasts in the bottom of a 5-6 quart slow cooker.
Add diced onion, garlic, crushed tomatoes, pasta sauce, chicken broth, tomato paste, Italian seasoning, basil, oregano, red pepper flakes, garlic powder, salt and pepper. Stir to combine.
Cover and cook on low for 6-7 hours or high for 3-4 hours until chicken is fully cooked and tender.
Remove chicken from slow cooker and shred with two forks. Return shredded chicken to the pot.
About 30 minutes before serving, stir in uncooked pasta. Cook on high until pasta is tender, 20-30 minutes. Add extra broth if soup becomes too thick.
Stir in heavy cream and Parmesan cheese until melted and combined. Taste and adjust seasonings as needed.
Serve topped with shredded mozzarella cheese and fresh basil or parsley.

Notes

Can use rotisserie chicken for quicker prep – add with pasta and skip slow cooking step.
Pasta will absorb liquid over time – add more broth when reheating.
Can use any short pasta shape like rotini, penne, or shells.
For creamier soup, add cream cheese along with heavy cream.

Nutrition

Serving Size: 1.5 cups
Calories: 414 kcal
Sugar: 8 g
Sodium: 890 mg
Fat: 16 g
Saturated Fat: 9 g
Unsaturated Fat: 6 g
Trans Fat: 0 g
Carbohydrates: 42 g
Fiber: 4 g
Protein: 31 g
Cholesterol: 95 mg

Find it online: https://www.benefitiany.com/crock-pot-chicken-parmesan-soup/