Creamy Chicken Parmesan Soup (Printable)
Velvety chicken and Parmesan soup with vegetables and Italian flavors for cozy meals.
# What You Need:
→ Meats
01 - 1½ lbs boneless, skinless chicken breasts or thighs
→ Vegetables
02 - 1 medium yellow onion, diced
03 - 3 medium carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 3 cloves garlic, minced
→ Liquids
06 - 4 cups low-sodium chicken broth
07 - 1 (14 oz) can crushed tomatoes
→ Spices & Seasonings
08 - 1½ tsp Italian seasoning
09 - 1 tsp salt
10 - ½ tsp black pepper
11 - ¼ tsp crushed red pepper flakes
→ Dairy
12 - 1 cup heavy cream
13 - ¾ cup grated Parmesan cheese
→ Pasta
14 - ¾ cup small pasta (ditalini, elbows, or gluten-free alternative)
→ Garnish
15 - ¼ cup fresh basil or parsley, chopped
# Directions:
01 - Place chicken, onion, carrots, celery, garlic, chicken broth, crushed tomatoes, Italian seasoning, salt, black pepper, and red pepper flakes in the slow cooker.
02 - Cover and cook on LOW for 6 hours or HIGH for 3½ hours until chicken is tender and fully cooked.
03 - Remove chicken from slow cooker and shred using two forks. Return shredded chicken to the soup.
04 - Stir in heavy cream and Parmesan cheese. Add pasta if using. Cover and cook on HIGH for 20–25 minutes until pasta reaches desired tenderness.
05 - Taste soup and adjust seasoning with additional salt and pepper if needed. Ladle into bowls and garnish with fresh basil or parsley.
# Expert Tips:
01 -
- The slow cooker does all the heavy lifting while you go about your day
- That moment when cream and Parmesan hit the tomato base is pure magic
- Leftovers taste even better the next night
02 -
- Adding pasta too early makes it mushy, wait until the final 25 minutes
- The soup continues thickening as it sits, so plan accordingly
03 -
- Freshly grated Parmesan makes a noticeable difference in flavor
- Let the soup rest for ten minutes before serving to let flavors settle