Crock Pot Creamy Chicken Parmesan Soup
This Crock Pot Creamy Chicken Parmesan Soup combines tender chicken, rich creaminess, and the classic flavors of chicken parmesan. It's easy to prepare in a slow cooker, making it perfect for busy weeknights.
Equipment
- 1 Crock Pot slow cooker
- 1 Cutting board
- 1 Measuring cups
- 1 Measuring spoons
- 1 Large mixing spoon
Ingredients
- 2 lbs boneless, skinless chicken breasts
- 1 medium onion, diced
- 3 cloves garlic, minced
- 4 cups chicken broth
- 1 can diced tomatoes, undrained 14.5 oz or 400 g
- 8 oz cream cheese, softened
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 cup uncooked pasta shells optional
- to taste fresh parsley, chopped for garnish
Instructions
- Place the chicken breasts at the bottom of the crock pot. Spread the diced onion and minced garlic over the chicken.
- Pour the chicken broth and diced tomatoes over the mixture in the crock pot.
- Add the dried basil, dried oregano, salt, and black pepper. Stir briefly to combine.
- Cover and cook on low for 6 hours, or until the chicken is cooked through and shreds easily.
- After 6 hours, carefully shred the chicken using two forks and mix it back into the soup.
- Cube the softened cream cheese and add it to the pot along with the heavy cream and Parmesan cheese. Stir until well combined and creamy.
- If using pasta, add the uncooked pasta shells to the soup. Cover and cook on high for an additional 30 minutes, or until the pasta is tender.
- Taste and adjust seasoning if needed. Serve hot, garnished with fresh parsley.
Notes
This soup can be made ahead of time and stored in the refrigerator for up to 3 days.
To add more vegetables, consider throwing in spinach or kale in the last 30 minutes of cooking.
For a lighter version, you could use low-fat cream cheese and reduce the amount of heavy cream.