Creamy Crock Pot Chicken Parmesan Soup
A heartwarming, slow-cooked soup bursting with tender chicken, melted Parmesan, and velvety cream—a comforting delight for any day.
Equipment
- Slow Cooker (Crock Pot): The star for achieving slow-cooked, melded flavors
- Sauté Pan: For preparing aromatics and lightly browning the chicken
- Cutting Board and Sharp Knife: For chopping the chicken and vegetables
- Mixing Bowls: To combine ingredients before adding them to the slow cooker
- Measuring Cups and Spoons: For precise measurements of liquids and spices
- Wooden Spoon or Spatula: To stir gently without breaking the chicken pieces
Ingredients
- 500 g boneless skinless chicken breasts or thighs, cut into bite-sized pieces
- ½ cup freshly grated Parmesan cheese
- 1 cup heavy cream or a half-and-half mixture
- 1 can approx. 400g diced tomatoes or an equivalent amount of fresh tomatoes
- 4 cups high-quality chicken broth
- 1 cup small pasta shapes such as ditalini or orzo, optional for added heartiness
- Aromatics:
- 1 large onion diced
- 3 garlic cloves minced
- Herbs & Spices:
- Salt and pepper to taste
- 1 teaspoon Italian herb blend basil, oregano, thyme
- ¼ teaspoon red pepper flakes optional, for a slight kick
- Optional Add-ins:
- A handful of fresh basil or parsley leaves for garnish
- A splash of white wine for deglazing the pan during sautéing
- A drizzle of extra virgin olive oil for finishing
- Note: This recipe echoes flavors found in other soulful soups such as chicken pot pie soup chicken enchilada soup, marry me chicken soup, lasagna soup, pasta chicken soup, and even salt and lavender chicken taco soup.
Instructions
- Chicken: Rinse and pat dry the chicken pieces, trim any excess fat, and cut into uniform bite-sized pieces for even cooking.
- Aromatics: Dice the onion and mince the garlic finely.
- Building the Flavor Base:
- Heat a drizzle of olive oil in a sauté pan over medium heat.
- Add the diced onion and sauté until translucent (about 3-4 minutes).
- Add the minced garlic and cook for another minute, stirring continuously to prevent burning.
- Season lightly with salt, pepper, and red pepper flakes (if using).
- Assembling in the Slow Cooker:
- Transfer the sautéed onions and garlic to the bottom of the crock pot.
- Add the chicken pieces evenly over the aromatics.
- Pour in the diced tomatoes, chicken broth, and sprinkle in the Parmesan cheese.
- If using, add the pasta at this stage.
- Finally, sprinkle the Italian herb blend evenly over the contents.
- Slow Cooking:
- Cover the slow cooker with its lid.
- Cook on low for 6–8 hours, or on high for 3–4 hours. Avoid lifting the lid frequently to maintain the necessary heat and moisture.
- Finishing Touches:
- A few minutes before serving, open the lid and stir in an additional portion of freshly grated Parmesan cheese.
- Pour in the heavy cream to enhance the soup’s creamy consistency.
- Mix gently to blend the flavors while preserving the texture of the chicken.
- Adjusting Consistency & Seasoning:
Notes
Variations and Customizations:
Gluten-Free Version: Substitute regular pasta with gluten-free pasta or omit pasta entirely for a lighter broth.
Vegetarian Option: Replace the chicken with seasonal vegetables (such as mushrooms, zucchini, or spinach) or a plant-based protein alternative.
Spice Enhancement: Experiment with a dash of smoked paprika or even a hint of lavender salt (a nod to salt and lavender chicken taco soup) for a unique flavor twist.
Vegetarian Option: Replace the chicken with seasonal vegetables (such as mushrooms, zucchini, or spinach) or a plant-based protein alternative.
Spice Enhancement: Experiment with a dash of smoked paprika or even a hint of lavender salt (a nod to salt and lavender chicken taco soup) for a unique flavor twist.
Nutrition
Serving: 1ServingCalories: 244kcalCarbohydrates: 2gProtein: 20gFat: 17gSaturated Fat: 10gPolyunsaturated Fat: 1gMonounsaturated Fat: 5gTrans Fat: 0.01gCholesterol: 95mgSodium: 57mgPotassium: 360mgFiber: 0.1gSugar: 1gVitamin A: 608IUVitamin C: 1mgCalcium: 35mgIron: 1mg
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