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Easy Creamy Crockpot Chicken Parmesan Soup

A white bowl filled with creamy, orange-hued chicken parmesan soup, rotini pasta, and topped with grated cheese and parsley.
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Make this comforting Chicken Parmesan Soup in your slow cooker. It combines tender chicken, tomato flavor, and Parmesan cheese for an easy, hearty meal.

Ingredients

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  • 2 lbs boneless, skinless chicken breasts
  • 1 (24 ounce) jar marinara sauce
  • 4 cups chicken broth
  • 1 (10.5 ounce) can cream of chicken soup
  • 1 teaspoon Italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1/2 cup grated Parmesan cheese, plus more for topping
  • 1/2 cup heavy cream
  • 1 cup shredded mozzarella cheese (optional)
  • 1/2 cup cooked pasta (optional, like rotini or penne)

Instructions

  1. Place the raw chicken breasts, marinara sauce, chicken broth, cream of chicken soup, Italian seasoning, garlic powder, and black pepper into the basin of your slow cooker.
  2. Cover the slow cooker and cook on low for 6 to 7 hours or on high for 3 to 4 hours, until the chicken is cooked through and easily shredded.
  3. Remove the chicken from the slow cooker and shred it using two forks. Return the shredded chicken to the slow cooker.
  4. Stir in the grated Parmesan cheese and heavy cream until fully combined and the soup thickens slightly.
  5. If using, stir in the cooked pasta and mozzarella cheese until the cheese melts.
  6. Taste the soup and add salt if needed. Serve hot with extra Parmesan cheese on top.

Notes

  • For a quicker version, use pre-cooked shredded chicken and cook on the ‘Keep Warm’ setting after mixing all ingredients.
  • If you prefer a thicker soup without adding pasta, mix 2 tablespoons of cornstarch with 1/4 cup of cold water and stir into the soup during the last 30 minutes of cooking.
  • This recipe is a great weeknight dinner solution.

Nutrition

Find it online: https://devourdish.com/easy-creamy-chicken-parmesan-soup/