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Crock Pot Creamy Chicken Parmesan Soup

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A warm, comforting soup that combines the classic flavors of Chicken Parmesan with the ease of a slow cooker.

Ingredients

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  • 1 pound shredded chicken (rotisserie or cooked breasts/thighs)
  • 1 can (14.5 ounces) diced tomatoes
  • 1 cup heavy cream
  • 1 cup freshly grated Parmesan cheese
  • 1 onion, chopped
  • 3 cloves garlic, minced
  • 2 teaspoons Italian seasoning
  • Salt and pepper to taste
  • 2 cups chicken broth
  • Fresh basil for garnish

Instructions

  1. Place the shredded chicken, diced tomatoes (with their juices), chopped onion, minced garlic, Italian seasoning, a pinch of salt and pepper, and chicken broth into the crock pot. Stir to combine.
  2. Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours, until the onion is soft and flavors are blended.
  3. About 30 minutes before serving, pour in the heavy cream and add the freshly grated Parmesan. Stir well so the cheese begins to melt into the soup.
  4. Let it continue cooking until the cheese is fully melted and the soup is heated through. Taste and adjust seasoning with salt and pepper as needed.
  5. Ladle into bowls and garnish each serving with torn fresh basil.

Notes

This soup pairs well with crusty Italian bread or garlic toast. For a lighter version, substitute half-and-half for heavy cream, but the soup will be less rich.

Nutrition

Find it online: https://www.simplefamilydishes.com/creamy-chicken-parmesan-soup/