Description
Crock Pot Creamy Chicken Parmesan Soup is a comforting and hearty dish that transforms the classic flavors of Chicken Parmesan into a delicious soup. This easy-to-make recipe brings together tender shredded chicken, tangy tomatoes, and a rich creamy base enhanced by freshly grated Parmesan cheese. Perfect for busy weekdays or family dinners, this soup is not only satisfying but also versatile enough to pair with crusty bread or serve on its own. Simply toss the ingredients into your crock pot and let it work its magic while you enjoy the warmth of home-cooked goodness.
Ingredients
- 2β3 boneless, skinless chicken breasts (or thighs)
- 4 cups low-sodium chicken broth
- 1 small yellow onion, finely chopped
- 3β4 garlic cloves, minced
- 1 tsp Italian seasoning
- 1 (14.5 oz) can crushed tomatoes
- 1 cup heavy cream
- 1 cup freshly grated Parmesan cheese
- Fresh parsley, chopped (for garnish)
- Salt and pepper to taste
Instructions
- Place raw chicken in the bottom of the crock pot.
- Top with chopped onion, garlic, Italian seasoning, and crushed tomatoes.
- Pour chicken broth over all ingredients.
- Cover and cook on low for 6β7 hours or high for 3β4 hours until chicken is tender.
- Shred the cooked chicken with forks and return to the pot.
- Stir in heavy cream until well combined.
- Gradually add Parmesan cheese while stirring until melted.
- Cook uncovered on low for an additional 20β30 minutes to meld flavors.
- Season with salt and pepper to taste before serving hot.
- Prep Time: 15 minutes
- Cook Time: 6β7 hours
- Category: Main
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup (240g)
- Calories: 355
- Sugar: 3g
- Sodium: 820mg
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 27g
- Cholesterol: 88mg
Keywords: For added nutrition, consider incorporating vegetables like spinach or mushrooms. To create a dairy-free version, substitute heavy cream with coconut milk or plant-based cream alternatives and omit Parmesan cheese.