This cozy soup packs all the flavors of chicken parmesan into a warm bowl! Juicy chicken, tangy tomatoes, and gooey cheese come together for a delightful meal.
Honestly, who doesn’t love a soup that tastes like a favorite dish? I like to serve it with crusty bread for dipping—so much fun! 🍞😊
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts work best, but you could use thighs if you prefer a richer flavor. Rotisserie chicken is a great shortcut if you’re short on time—just shred and add it in the last hour of cooking!
Marinara Sauce: I love using a good quality jar of marinara sauce for convenience. If you’re feeling adventurous, you can make your own with crushed tomatoes, garlic, and herbs. For a spicier kick, look for spicy marinara options or add a pinch of chili flakes.
Heavy Cream: While heavy cream adds creaminess, you can substitute half-and-half or even coconut milk for a lighter version. If you want a vegan take, use cashew cream or a non-dairy creamer!
Pasta: Rotini is my go-to as it holds the soup well. You could swap it for any small pasta, like penne or shells. Just be mindful of cooking time—smaller pasta cooks faster!
How Do I Get the Perfect Creamy Texture?
A creamy texture makes this soup truly comforting. To achieve it, add the cream and cheeses at the end of cooking. Stir them in on low heat to allow them to melt without boiling, which helps keep everything smooth. Here’s a little breakdown:
- Once the chicken is shredded, check the broth’s consistency. If it’s too thick, add more broth or water.
- After returning the shredded chicken, add the uncooked pasta to the pot for the last 15-20 minutes—this gives the pasta time to absorb flavors.
- Mix in the cream and cheeses gently, and adjust seasoning to your taste.
By following this, you’ll have a deliciously creamy soup every time!
How to Make Crockpot Chicken Parmesan Soup
Ingredients You’ll Need:
Soup Base:
- 1 lb boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 (24 oz) jar marinara sauce
- 3 cloves garlic, minced
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp crushed red pepper flakes (optional)
- Salt and pepper, to taste
Creamy Ingredients:
- 1 cup heavy cream or half-and-half
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese, plus extra for garnish
For the Pasta:
- 2 cups rotini pasta (or any small pasta)
Garnishes:
- 1/4 cup fresh parsley, chopped
- Croutons or toasted garlic bread (for serving)
How Much Time Will You Need?
This delicious soup takes about 15 minutes to prepare and then 6 hours on low or 3 hours on high to cook. Plus an additional 20 minutes to add the pasta and finish it off. So, plan for about 6 hours and 15 minutes total, but it’s mostly hands-off time!
Step-by-Step Instructions:
1. Prepare the Chicken:
Start by placing the boneless, skinless chicken breasts at the bottom of your crockpot. This will be the base of your soup, so make sure they are evenly laid out!
2. Add the Flavorful Ingredients:
Pour in the marinara sauce and chicken broth over the chicken. Then sprinkle in the minced garlic, dried basil, oregano, crushed red pepper flakes (if you like a little spice), and season with salt and pepper. Give it a gentle stir to mix everything together.
3. Set it to Cook:
Cover your crockpot and set it to cook on low for 6 hours or on high for 3 hours. You’ll know it’s ready when the chicken is tender and easy to shred.
4. Shred the Chicken:
Once the chicken is fully cooked, carefully remove it from the crockpot. Use two forks to shred the chicken into bite-sized pieces. It should fall apart easily!
5. Cook the Pasta:
Return the shredded chicken to the crockpot and stir in the uncooked pasta. Cover and let cook on high for about 15-20 minutes, or until the pasta reaches your desired tenderness.
6. Make it Creamy:
Now, stir in the heavy cream, mozzarella, and Parmesan cheese. Mix until everything is melted and you have a wonderfully creamy soup. Taste it and adjust the seasoning with a little more salt or pepper if needed.
7. Serve and Enjoy:
Serve your soup hot, garnished with extra Parmesan cheese and chopped parsley. You can pair it with croutons or enjoy it with some toasted garlic bread—a perfect combination!
Enjoy your comforting Crockpot Chicken Parmesan Soup! It’s great for a cozy night in or to impress guests with minimal effort! 😊
Can I Use Frozen Chicken in This Recipe?
Yes, you can use frozen chicken breasts! Just increase the cooking time to about 7-8 hours on low or 4 hours on high. Make sure the chicken is fully cooked before shredding!
Can I Make This Soup Ahead of Time?
Absolutely! You can prepare the soup base and store it in the fridge for up to 2 days before cooking. Just add the pasta and cream at the end of cooking for the best texture.
How to Store Leftovers
Leftovers can be stored in an airtight container in the fridge for up to 3 days. To reheat, warm gently on the stovetop or in the microwave. You may need to add a splash of chicken broth to loosen it up!
Can I Make This Recipe Gluten-Free?
Yes! Just substitute the rotini pasta with a gluten-free pasta option. Be sure to check the marinara sauce ingredients to confirm it’s gluten-free too!