Crockpot Chicken Parmesan Soup
A comforting and delicious dish that blends classic chicken parmesan flavors into a hearty soup, perfect for busy nights.
- Prep Time: 15 minutes
- Cook Time: 240 minutes
- Total Time: 255 minutes
- Yield: 6-8 servings
- Category: Main Course
- Method: Crockpot
- Cuisine: Italian
- Diet: Gluten-Free
Ingredients
- 4 cups chicken broth
- 3 boneless chicken breasts
- 28-ounce can pressed tomatoes
- 15-ounce can tomato sauce
- 1 tablespoon chopped garlic
- 2 teaspoons Italian seasoning
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 cup heavy whipping cream
- 1 cup freshly grated parmesan
- 8 ounces raw rotini pasta
- 1/2 cup bread crumbs
- 1 tablespoon butter
- 1 and 1/2 cups grated mozzarella
Instructions
- Prepare the base: In your crockpot, combine the chicken broth, chicken breasts, pressed tomatoes, chopped garlic, Italian seasoning, tomato sauce, salt, and black pepper.
- Cook the chicken: Cover and cook on high for 180-240 minutes or on low for 360-480 minutes.
- Shred the chicken: After cooking, carefully remove the chicken breasts from the crockpot and shred them into bite-sized pieces.
- Add cream and pasta: Return the shredded chicken to the crockpot, stir in the heavy cream, raw rotini pasta, and grated parmesan cheese. Cook on high for an additional 15 minutes or low for 30 minutes.
- Prepare the breadcrumb topping: Heat the butter in a small pan over medium heat. Add the breadcrumbs and toast until golden and crispy.
- Serve and enjoy: Ladle the soup into bowls and top with toasted breadcrumbs and shredded mozzarella cheese.
Notes
Consider using a hand mixer to shred the chicken quickly. Adjust seasoning to your preference before serving.