Creamy Chicken Parmesan Soup (Printable Version)
Velvety soup with tender chicken, veggies, and Parmesan for a cozy meal.
# What You'll Need:
→ Meats
01 - 1.5 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 - 1.5 tsp Italian seasoning
09 - 1 tsp salt
10 - 0.5 tsp black pepper
11 - 0.25 tsp crushed red pepper flakes
→ Dairy
12 - 1 cup heavy cream
13 - 0.75 cup grated Parmesan cheese
→ Pasta
14 - 0.75 cup small pasta (ditalini or elbows)
→ Garnish
15 - 0.25 cup fresh basil or parsley, chopped
# How to Make It:
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 3.5 hours until chicken is tender and fully cooked.
03 - Remove chicken from the slow cooker and shred using two forks. Return shredded chicken to the soup.
04 - Stir in heavy cream and Parmesan cheese. Add pasta if desired. Cover and cook on HIGH for 20-25 minutes until pasta is tender.
05 - Taste and adjust seasoning with additional salt and pepper as needed. Ladle into bowls and garnish with fresh basil or parsley.
# Expert Tips:
01 -
- Set it in the morning and come home to dinner basically done
- All the comfort of chicken parmesan without the frying mess
02 -
- The pasta will continue soaking up liquid if left too long, so add it only during that final 20 minutes
- Dont add the cream and cheese at the start or they may separate during long cooking
03 -
- If you want a thicker soup, stir in a cornstarch slurry at the same time as the cream
- Use freshly grated Parmesan instead of pre shredded for the smoothest texture