Crock Pot Creamy Chicken Parmesan Soup Recipe

Introduction

This Crock Pot Creamy Chicken Parmesan Soup is a comforting and flavorful dish that’s perfect for busy days. It combines tender chicken, rich cream, and Parmesan cheese into a delicious, hearty soup you can set and forget.

Ingredients

• 2–3 boneless, skinless chicken breasts (or thighs)
• 4 cups low-sodium chicken broth
• 1 small yellow onion, finely chopped
• 3–4 garlic cloves, minced
• 1 tsp Italian seasoning
• 1/2 tsp crushed red pepper flakes (optional)
• 1 (14.5 oz) can crushed tomatoes
• 1 cup heavy cream
• 1 cup freshly grated Parmesan cheese
• 2 tbsp cornstarch + 2 tbsp cold water (optional, for thickening)
• Fresh parsley, chopped (for garnish)
• Salt and pepper to taste

Instructions

1. Step 1: Place raw chicken in the bottom of the crock pot.
2. Step 2: Add chopped onion, garlic, Italian seasoning, red pepper flakes, and crushed tomatoes.
3. Step 3: Pour chicken broth over the ingredients.
4. Step 4: Cover and cook on low for 6–7 hours or high for 3–4 hours.
5. Step 5: Remove chicken and shred it using two forks; return shredded chicken to the crock pot.
6. Step 6: Stir in heavy cream.
7. Step 7: (Optional) Mix cornstarch and cold water to create a slurry, then stir into the soup to thicken.
8. Step 8: Gradually add Parmesan cheese, stirring constantly until melted and combined.
9. Step 9: Cook uncovered on low for an additional 20–30 minutes to blend the flavors and thicken the soup.
10. Step 10: Season with salt and pepper to taste. Garnish with chopped fresh parsley before serving.

Tips & Variations

• Use chicken thighs for a juicier, more flavorful soup.
• Add a handful of spinach or kale towards the end of cooking for added greens.
• Substitute heavy cream with half-and-half for a lighter version.
• If you prefer a thicker soup, don’t skip the cornstarch slurry.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat, stirring occasionally to prevent curdling. You can also freeze the soup for up to 2 months; thaw overnight before reheating.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I use pre-cooked chicken instead of raw?

Yes, you can add cooked chicken during the last hour of cooking to avoid overcooking. Adjust the cooking time accordingly.

Is it possible to make this soup without a crock pot?

Absolutely. Simmer the ingredients in a large pot over low heat for about 1–1.5 hours, then proceed with shredding and finishing the soup as directed.

Crock Pot Creamy Chicken Parmesan Soup Recipe

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★★★★★

4.7 from 79 reviews

This Crock Pot Creamy Chicken Parmesan Soup is a comforting and flavorful slow cooker recipe featuring tender shredded chicken simmered in a rich tomato and Parmesan-infused creamy broth. Perfect for a cozy meal, it combines Italian classic flavors with a creamy texture made easy by cooking all ingredients in the crock pot with minimal prep work.

• Author: Luna
• Prep Time: 10 minutes
• Cook Time: 6-7 hours on low or 3-4 hours on high
• Total Time: 6 hours 10 minutes (low) or 3 hours 10 minutes (high)
• Yield: 6 servings 1x
• Category: Soup
• Method: Slow Cooking
• Cuisine: Italian-American

Ingredients

Scale 1x2x3x

Chicken and Broth

• 2–3 boneless, skinless chicken breasts or thighs
• 4 cups low-sodium chicken broth

Vegetables and Seasonings

• 1 small yellow onion, finely chopped
• 3–4 garlic cloves, minced
• 1 tsp Italian seasoning
• 1/2 tsp crushed red pepper flakes (optional)
• Salt and pepper to taste

Soup Base

• 1 (14.5 oz) can crushed tomatoes
• 1 cup heavy cream
• 1 cup freshly grated Parmesan cheese

Thickener (Optional)

• 2 tbsp cornstarch
• 2 tbsp cold water

Garnish

• Fresh parsley, chopped

Instructions

1. Prepare the Chicken and Veggies: Place the raw chicken breasts or thighs in the bottom of your crock pot. Add the finely chopped onion, minced garlic, Italian seasoning, crushed red pepper flakes (if using), and the can of crushed tomatoes on top.
2. Add Broth and Cook: Pour the 4 cups of low-sodium chicken broth over the ingredients. Cover the crock pot with the lid and cook on low for 6–7 hours or high for 3–4 hours until the chicken is cooked through and tender.
3. Shred the Chicken: Remove the cooked chicken from the crock pot and shred it using two forks. Return the shredded chicken back into the crock pot.
4. Add Cream and Thicken: Stir in 1 cup of heavy cream. If you prefer a thicker soup, mix 2 tablespoons of cornstarch with 2 tablespoons of cold water to create a slurry, then stir this into the soup to thicken it.
5. Add Parmesan Cheese: Gradually add 1 cup of freshly grated Parmesan cheese to the soup, stirring constantly until the cheese is fully melted and incorporated, giving the soup its signature creamy texture.
6. Final Simmer: Cook the soup uncovered on low heat for an additional 20–30 minutes to let the flavors meld and the soup thicken further.
7. Season and Serve: Taste and season with salt and pepper as needed. Garnish with freshly chopped parsley before serving for a fresh pop of color and flavor.

Notes

• Using boneless, skinless chicken thighs instead of breasts can add more flavor and tenderness.
• If a thicker soup is preferred, do not skip the cornstarch slurry step.
• For a lower-fat version, substitute heavy cream with half-and-half or whole milk, but the soup will be less rich.
• Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
• Serve with crusty bread or garlic breadsticks for a complete meal.

Keywords: chicken parmesan soup, creamy chicken soup, crock pot soup, slow cooker recipes, Italian soup, comfort food, easy dinner