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Crock Pot Creamy Chicken Parmesan Soup with shredded mozzarella and fresh parsley garnish

Crock Pot Creamy Chicken Parmesan Soup

This Crock Pot Creamy Chicken Parmesan Soup combines the comforting flavors of chicken parmesan in a cozy, creamy soup that practically cooks itself. Perfect for busy weeknights!
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Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings: 6 bowls
Course: Soup
Cuisine: Italian
Calories: 425
Ingredients Equipment Method Notes

Ingredients
  

Soup Base
  • 2 cups cooked chicken breast shredded
  • 3 cups chicken broth
  • 1 can diced tomatoes 14.5 oz can
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 2 cloves garlic minced
  • 1 tsp Italian seasoning
  • 1/2 tsp salt or to taste
  • 1/4 tsp black pepper
Add-ins
  • 1 1/2 cups uncooked penne pasta
  • fresh basil for garnish

Equipment

  • Crock Pot
  • Mixing Spoon

Method
 

  1. Place the shredded chicken, chicken broth, diced tomatoes, garlic, Italian seasoning, salt, and pepper in the crock pot.
  2. Cover and cook on low for 6 hours, allowing the flavors to combine.
  3. Add the uncooked pasta and cook for an additional 30 minutes on high, until the pasta is tender.
  4. Stir in the heavy cream and grated Parmesan cheese until the soup becomes creamy and smooth.
  5. Serve hot, topped with fresh basil and extra Parmesan if desired.

Notes

For a thicker soup, reduce the amount of chicken broth by 1 cup. Leftovers can be stored in the refrigerator for up to 3 days or frozen for future meals.