If you’re in the mood for a cozy, hearty, and oh-so-creamy bowl of comfort, look no further than this Crock Pot Creamy Chicken Parmesan Soup. Imagine the rich, cheesy goodness of chicken parmesan, but in a warm, soupy form that’s perfect for dipping or slurping up on a cold day. It’s incredibly easy to make, thanks to the magic of the crockpot, and will fill your home with mouthwatering aromas all day long. Trust me, this one’s a total game-changer!
Why You’ll Love Crock Pot Creamy Chicken Parmesan Soup
- Set It and Forget It: Pop everything into your crockpot and let it work its magic. No babysitting required!
- Cheesy Comfort: With the combination of cream cheese, parmesan, and mozzarella, this soup is as cheesy and creamy as it gets.
- Flavor-packed: It’s got all the familiar flavors of classic chicken parmesan, with juicy chicken, zesty marinara, and that irresistible cheesy goodness.
- Perfect for Leftovers: This soup tastes even better the next day, making it an awesome make-ahead meal for busy days.
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Ingredients
This recipe comes together with just a handful of ingredients that you might already have in your kitchen:
For the Soup:
- Chicken Breasts: The star of the show, they become tender and juicy in the crockpot.
- Marinara Sauce: Adds that classic Italian flavor that makes chicken parmesan so irresistible.
- Chicken Broth: Provides a rich base for the soup, balancing out the creaminess and giving it depth.
- Cream Cheese: This is what makes the soup creamy, dreamy, and oh-so-delicious.
- Garlic: Fresh garlic is a must for that savory base that adds richness to the soup.
- Onion: A touch of onion adds sweetness and complements the garlic perfectly.
- Italian Seasoning: The ultimate seasoning blend to give your soup that authentic Italian flavor.
- Salt and Pepper: To taste, for balancing and enhancing all the flavors.
For Topping:
- Mozzarella Cheese: To melt on top at the end, creating that perfect cheesy finish.
- Parmesan Cheese: A sprinkle of this at the end adds an extra burst of flavor and gives that true chicken parmesan vibe.
- Fresh Basil: If you’re feeling fancy, garnish with fresh basil to add a pop of freshness and color.
Instructions
It’s so simple to make this soup, you’ll wonder why you didn’t try it sooner:
Step 1: Prep the Crockpot
Start by placing your chicken breasts into the crockpot. Don’t worry about cutting or shredding them just yet; they’ll fall apart beautifully during cooking.
Step 2: Add the Liquids and Seasonings
Pour in the marinara sauce, chicken broth, and add the cream cheese. Toss in the garlic, onion, and Italian seasoning. Season with salt and pepper to taste. Give it all a quick stir to combine, but don’t stress if it’s not perfectly mixed—everything will meld together as it cooks.
Step 3: Cook Low and Slow
Cover the crockpot and cook on low for 6-7 hours, or on high for about 3-4 hours. The chicken should be fully cooked through and tender, and the flavors will have had time to develop beautifully.
Step 4: Shred the Chicken
Once the chicken is done, use two forks to shred it directly in the crockpot. The chicken will pull apart easily, and that’s when the magic really happens as it soaks up all those delicious juices.
Step 5: Finish the Soup
Add the mozzarella cheese to the soup and stir until it’s melted and the soup becomes extra creamy. Adjust the seasoning with more salt and pepper, if needed.
Step 6: Serve and Garnish
Ladle the soup into bowls, then sprinkle with parmesan cheese and a few fresh basil leaves for that perfect finishing touch.
Nutrition Facts
Note: These values are approximate and based on using standard ingredients.
Servings: 6
Calories per serving: Approximately 300-350 calories
How to Serve Crock Pot Creamy Chicken Parmesan Soup
- With Garlic Bread: You can’t go wrong with dipping a warm, buttery garlic bread into this creamy soup. It’s the ultimate pairing.
- With a Side Salad: A crisp green salad with a tangy vinaigrette is the perfect balance to the rich, cheesy soup.
- With a Sprinkle of Croutons: Top your soup with some crispy croutons for a fun crunch.
Additional Tips
- Use Chicken Thighs: If you prefer dark meat, chicken thighs work wonderfully in this soup too. They’ll stay juicy and tender while adding a bit more flavor.
- Spicy Twist: If you like a little heat, sprinkle in some red pepper flakes or add a diced jalapeño to the soup.
- Make It Lighter: For a lighter version, you can swap the cream cheese for a reduced-fat version, and use part-skim mozzarella cheese.
- Store and Reheat: This soup keeps well in the fridge for 3-4 days. Reheat gently on the stove or in the microwave.
FAQ Section
Q1: Can I use frozen chicken breasts?
A1: Yes! You can use frozen chicken breasts. Just add a bit more time to the cooking process (about 7-8 hours on low) to ensure the chicken cooks through.
Q2: Can I use a different type of cheese?
A2: Absolutely! You can use provolone, fontina, or even a combination of your favorite melting cheeses.
Q3: Can I make this soup ahead of time?
A3: Yes! This soup makes great leftovers and can be made ahead. Just store it in an airtight container in the fridge for up to 4 days.
Q4: Can I make this soup in a pressure cooker instead of a crockpot?
A4: Yes! Use the pressure cooker’s “soup” function, and cook for about 20-25 minutes. Quick release the pressure, shred the chicken, and proceed with the recipe.
Q5: How can I make this soup dairy-free?
A5: To make this soup dairy-free, substitute the cream cheese with a dairy-free cream cheese alternative and use dairy-free mozzarella cheese.
Q6: Can I freeze this soup?
A6: Yes, you can freeze this soup! Let it cool completely before transferring it to an airtight container or freezer bag. It will keep for up to 3 months. Reheat in the microwave or on the stovetop.
Q7: Can I use store-bought marinara sauce?
A7: Yes, store-bought marinara works just fine. If you want a fresher taste, you can even make your own marinara sauce from scratch.
Q8: Can I make this recipe spicy?
A8: Yes, add red pepper flakes or a few dashes of hot sauce to the soup for some heat. It’s a delicious twist!
Q9: Can I add vegetables to this soup?
A9: Yes! Feel free to add spinach, mushrooms, or bell peppers to the soup for extra texture and flavor. Just throw them in with the other ingredients before cooking.
Q10: How can I serve this soup in a fun way?
A10: For a cute presentation, serve the soup in bread bowls or top it with extra mozzarella and broil until bubbly for that cheesy, golden finish.
Conclusion
This Crock Pot Creamy Chicken Parmesan Soup is comfort food at its finest—creamy, cheesy, and full of rich, savory flavor. It’s the kind of meal that’ll have everyone gathered around the table, spoons in hand, savoring each bite. Plus, the crockpot does all the hard work for you! Whether it’s a chilly evening or a busy weeknight, this soup is here to warm you up and make your day a little bit better. Enjoy!
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Crock Pot Creamy Chicken Parmesan Soup
- Total Time: 0 hours
- Yield: 6 servings 1x
Description
This Crock Pot Creamy Chicken Parmesan Soup is a comforting, rich, and creamy dish that’s perfect for chilly nights. Packed with tender chicken, savory parmesan, and a deliciously creamy broth, it’s an easy, hands-off meal made in your slow cooker.
Ingredients
- 1 lb boneless, skinless chicken breasts or thighs
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes, undrained
- 1 medium onion, diced
- 3 cloves garlic, minced
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/2 cup mozzarella cheese, shredded
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp garlic powder
- Salt and pepper, to taste
- 2 cups uncooked pasta (small pasta shapes like rotini, penne, or elbow)
- Fresh parsley, chopped (optional, for garnish)
Instructions
- Add Ingredients to the Crock Pot: Place the chicken breasts or thighs in the bottom of your Crock Pot. Add the chicken broth, diced tomatoes (with their juice), onion, garlic, dried basil, dried oregano, garlic powder, salt, and pepper. Stir to combine.
- Cook: Cover and cook on low for 6-7 hours, or on high for 3-4 hours, until the chicken is fully cooked and tender.
- Shred the Chicken: Once the chicken is cooked, remove it from the Crock Pot and shred it using two forks. Return the shredded chicken to the pot.
- Add Cream, Cheese, and Pasta: Stir in the heavy cream, grated Parmesan, mozzarella cheese, and uncooked pasta. Stir well to combine. Cover and cook on low for another 30-40 minutes, or until the pasta is tender and the cheese is melted.
- Serve: Taste and adjust seasoning with additional salt and pepper, if needed. Ladle the soup into bowls and garnish with fresh parsley. Serve hot and enjoy!
Notes
- You can use store-bought rotisserie chicken to save time—just shred it and add it to the soup in place of the uncooked chicken.
- If you prefer a thicker soup, you can use a bit less chicken broth or add a slurry of cornstarch and water during the final step.
- Feel free to swap out the pasta for gluten-free pasta if necessary, and adjust the cooking time as needed for gluten-free pasta.
- For added flavor, sprinkle some extra Parmesan on top before serving.
- Prep Time: 10 minutes
- Cook Time: 6-7 hours (low) or 3-4 hours (high)
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl (out of 6)
- Calories: 450
- Sugar: 3g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 14g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 16g
- Fiber: 2g
- Protein: 28g
- Cholesterol: 90mg