Easy Crockpot Chicken Parmesan Soup For Cozy Weeknight Dinners

This Easy Crockpot Chicken Parmesan Soup is a staple in my kitchen during those cooler months. It’s a simplified take on the beloved Italian classic, bringing all the savory, cheesy goodness of chicken parmesan into a hearty soup that practically makes itself.

Why This Crockpot Chicken Parmesan Soup Works

This soup is a weeknight dinner savior because it leverages the slow cooker to tenderize chicken and meld flavors with minimal hands-on time.

Ingredients

• 2 boneless, skinless chicken breasts (about 1.5 pounds total)
• 1 tablespoon olive oil
• 1 large yellow onion, chopped
• 3 cloves garlic, minced
• 1 (28 ounce) can crushed tomatoes
• 4 cups low-sodium chicken broth
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• 1/4 teaspoon red pepper flakes (optional, for a little heat)
• Salt and freshly ground black pepper, to taste
• 6 ounces small pasta (like ditalini, elbow macaroni, or tiny shells)
• 1/2 cup grated Parmesan cheese, plus more for topping
• 1/4 cup chopped fresh parsley, for garnish
• Optional: Shredded mozzarella cheese for topping

Gathering these simple ingredients is the first step towards a delicious and comforting meal. You likely have many of them already in your pantry and refrigerator.

How to Make It

1. Pat the chicken breasts dry with paper towels. Season generously with salt and pepper.
2. Heat the olive oil in a large skillet over medium-high heat. Sear the chicken breasts for 2-3 minutes per side, until lightly browned.
3. Add the chopped onion to the same skillet (no need to clean it) and sauté for about 5-7 minutes, until softened and translucent.
4. Stir in the minced garlic and cook for another minute until fragrant. Again, this can be added directly to the slow cooker if you prefer. The goal is to start building that aromatic base.
5. Transfer the seared chicken breasts and sautéed onion and garlic to your slow cooker.
6. Pour in the crushed tomatoes and chicken broth.
7. Add the dried basil, oregano, garlic powder, and red pepper flakes (if using). Stir everything together to combine. Make sure the chicken is mostly submerged in the liquid.
8. Cover and cook on LOW for 4-6 hours, or on HIGH for 2-3 hours, until the chicken is cooked through and tender.
9. Once the chicken is cooked, carefully remove it from the slow cooker to a cutting board or plate.
10. Return the shredded or chopped chicken to the slow cooker.
11. Stir in the small pasta. Increase the heat on your slow cooker to HIGH if it’s still on LOW, or transfer the mixture to a large pot on the stovetop over medium-high heat.
12. Once the pasta is cooked, stir in the 1/2 cup of grated Parmesan cheese until it’s melted and incorporated into the soup.
13. Taste and adjust seasoning with additional salt and pepper as needed. The broth is usually pretty flavorful already, but a little extra salt can really enhance all the components.
14. Ladle the soup into bowls. Garnish with fresh parsley and additional grated Parmesan cheese. For extra decadence, you can even sprinkle a little shredded mozzarella over the top of each bowl to melt into the warm soup.

This straightforward process results in a deeply savory and satisfying soup, ready to be enjoyed.

Nutrition at a Glance

• Calories: Approximately 350-450 per serving (varies based on exact ingredients and portion size)
• Protein: High, from the chicken breast
• Fat: Moderate, from Parmesan cheese and olive oil
• Carbohydrates: Moderate, from pasta and tomatoes
• Fiber: Present, from tomatoes and optional additions like vegetables
• Sodium: Can be controlled by using low-sodium broth and adjusting added salt

How to Serve It

• Garnish with fresh parsley and grated Parmesan cheese for a burst of freshness and extra cheesy flavor.
• A sprinkle of shredded mozzarella cheese on top melts beautifully into the hot soup for a richer, more indulgent dish.
• Serve with crusty bread for dipping – garlic bread is a classic pairing that works wonderfully.
• A simple side salad with a light vinaigrette offers a refreshing contrast to the hearty soup.
• Consider adding a dollop of ricotta cheese or a swirl of sour cream for added creaminess, though it’s delicious as is.

This soup is a complete meal on its own, but these serving suggestions can elevate it for any occasion.

Common Mistakes

• Overcooking the Pasta: Adding pasta too early or cooking it for too long will result in mushy noodles.
• Under-seasoning: Chicken broth and crushed tomatoes have some salt, but don’t be afraid to taste and add more salt and pepper at the end.
• Skipping Browning the Chicken: While optional, searing the chicken before adding it to the slow cooker adds a depth of flavor and a pleasing color that enhances the overall dish.
• Not Shredding/Chopping Chicken: While you can leave the breasts whole, shredding or cubing the chicken makes it easier to eat and distributes the protein more evenly throughout the soup. I prefer shredding for texture.
• Using Stale Herbs: Dried herbs lose their potency over time. Ensure your basil and oregano are relatively fresh for the best flavor. Check the expiration dates if you’re unsure.
• Too Much Liquid: If the soup seems too thin, you can simmer it uncovered on the stovetop for a bit to reduce it, or thicken it with a cornstarch slurry (1 tablespoon cornstarch mixed with 2 tablespoons cold water) stirred in during the last few minutes of cooking.

Avoiding these common pitfalls will ensure your soup turns out wonderfully every time.

Don’t miss this delicious recipe: The Best Crockpot Marry Me Chicken Recipe – Easy Slow Cooker Dinner

Storage and Reheating

• Storage: Allow the soup to cool completely before transferring it to an airtight container. It can be stored in the refrigerator for up to 3-4 days.
• Freezing: This soup freezes well, though pasta can sometimes become a bit softer upon thawing.
• Reheating (Refrigerator): Reheat in a pot on the stovetop over medium heat, stirring occasionally, until heated through.
• Reheating (Frozen): Thaw overnight in the refrigerator. Reheat on the stovetop or in the microwave as described above. If you omitted the pasta, cook it now and add it to the soup.

Proper storage and reheating will help maintain the quality and deliciousness of your soup.

Leftover Ideas

• Soup Base for Pasta: If you froze the soup without pasta, reheat the broth and chicken mixture, then cook fresh pasta and add it to the reheated base.
• Chicken Parmesan Sandwich Filling: Shred any leftover chicken and mix it with a little of the soup broth to moisten it. Serve on toasted rolls with melted mozzarella and a side of the soup.
• Pizza Topping: The shredded chicken and savory tomato broth mixture can be used as a unique and flavorful topping for homemade pizza.
• Stuffed Bell Peppers: Mix the leftover chicken and broth with cooked rice or quinoa, and stuff into bell peppers to bake. The tomato and herb flavors will meld wonderfully.
• Savory Skillet Dish: Reheat the soup with the chicken and broth. Add in leftover cooked vegetables (like spinach, zucchini, or bell peppers) and serve over rice or polenta for a quick skillet meal.

These ideas allow you to creatively use up any remaining soup, minimizing waste and enjoying its flavors in new ways.

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