Slow Cooker Chicken Parm Soup
Easy slow cooker chicken parm soup! A classic meal reinvented into a flavorful soup, packed full of chicken, pasta and cheese!
Winter finally reared it’s ugly head in the northeast. So, it seemed fitting to share a new soup recipe today! In the last week alone, we’ve had over two feet of snow. Thankfully the storm over the weekend wasn’t nearly as bad as many had predicted… only getting a foot from that. It’s crazy to say it like that, but in the past we’ve had storms that produced over two feet in a single storm. Crazy, right? I stayed cozy inside… fuzzy blankets, a fire, warm bowls of soup… all a must make to get through a New England winter!
When I made this, the Mr declared that it tastes just like chicken parm! A creamy tomato based soup, packed with tender chicken and pasta. The finishing touch… a generous helping of mozzarella, melted and browned to perfection.
A comforting must make meal!
Not only was I stuck inside during the storms, but the Mr was home sick and the kids were all home! Four snow days and a delay. They’re itching to get back to school… especially since it’s Valentine’s Day! A big day in the lives of elementary school kids. Parties and cute valentine’s exchanged with friends.
Being snowed in has an upside though. I was able to read A Dog’s Purpose. It was a quick but decent read. Definitely no where near as good as Marley and Me… if we’re comparing to other animal type books. Marley and Me had me basically bawling at the end. I wasn’t nearly emotional with this book… that alone could definitely be a plus. BUT, if a book is going to have an emotional impact enough to make me cry, I don’t want to just tear up. Still… it was good and I may consider reading the others from the series when I’m in need of a book to read.
Slow Cooker Chicken Parm Soup
Ingredients
- 1 lb boneless chicken breast
- 1 C yellow onion, chopped
- 3 cloves garlic, minced
- 24 oz diced tomatoes
- 15 oz tomato sauce
- 1 1/2 tsp salt
- 1/2 tsp ground black pepper
- 1 tsp dried oregano
- 1/2 tsp dried thyme
- 1/2 tsp dried basil
- 1/8 tsp red pepper flakes, optional
- 4 C chicken broth
- 2 bay leaves
- 3/4 C grated parmesan cheese
- 1/2 C heavy cream
- 1 - 1 1/2 C rotini pasta
- mozzarella for topping
Equipment
Instructions
- To the bowl of a 5-6 quart slow cooker add chicken, vegetables, tomato sauce, spices, chicken broth and bay leaves. Cook on high for 4 hours or on low for 8 hours.
- Remove chicken, shredding with forks. Set aside. Remove and discard bay leaves.
- Use an immersion blender to puree the soup. Alternatively, soup may be pureed in a blender in batches. Stir in parmesan cheese and heavy cream until fully combined. Return shredded chicken to the soup along with uncooked pasta. Cover and cook for an additional 30 minutes.
- Serve with shredded mozzarella and optional parmesan cheese. Use a kitchen torch to melt and lightly brown the cheese. Alternatively, soup may be browned under a broiler in oven safe bowls.
Notes
*For best results, use uncooked boneless skinless chicken breast, fully thawed. An original recipe from Baked by Rachel
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we just had chicken parm for dinner on Friday but I think I need it again in soup form!
You definitely should!
Could you use something besides heavy cream?
I’d recommend using heavy cream for best results.
When do you add the shredded chicken?
Add the shredded chicken along with the pasta. Enjoy!
Ultimate comfort soup!! :)
Thanks, Maria! :)
Made this soup tonight…AMAZING!!! I did leave out the thyme just because I don’t really care for the flavor, but kept everything else as posted. Thanks for sharing your recipe. So yummy!
So glad you enjoyed it, Sarah! Thanks for sharing! :)
Girl, you have me head over heels today. Totally in love with this hearty, cheesy creation. Neeeeed in my life!
Thanks, Karly!
I saw this featured on the CrockPot fb page this afternoon when I started following them and made for supper tonight – so easy and delicious. It will definitely be in the rotation. Thank you so much!
So glad you enjoyed it, Jackie! :)
Can I freeze this?
You could certainly give it a try. I haven’t personally frozen it so I don’t have info for you.
when I add the pasta to this, is the crockpot on high or low?
thanks!
It should continue to be on whatever heat level you were previously cooking at.
Hi, what is a good substitute for heavy cream? Thanks!
If you are unable to find it locally, you could try half and half or any high fat milk or cream. Substituting will likely change the final result in flavor and consistency though.
I just made the soup and it’s absolutely delicious! So rich in flavor. However, the noodles ended up soaking up all the liquid and it’s basically just a pasta dish now. Do you have any tips on how to fix this? I added the right amount of each ingredient, so I was wondering if anyone else saw this problem as well.
Thank you :)
This can sometimes happen with pasta in fresh soup unfortunately. An alternative is to cook the pasta separately and add later or adjust the amount of liquid.
DO you have a recommendation on how to cook this in an instant pot?
I do not. But if you have prepared other soup recipes in a pressure cooker, follow the same general guidelines.
We’ve been making your recipe for a couple of years now. Love, love, love! It’s a go-to in our household. We’re actually cooking for a crowd this weekend! Thanks for sharing it.
So glad you’ve enjoyed it so much, Velma! Thanks for sharing! :)
Can’t wait to try it
I made it to take for lunches at work and everyone wanted to try it so I’d bring them bowls the next day. When I got switched to night shift I took a pot and came home with absolutely nothing left in the pot.
So glad everyone enjoyed it! Thanks for sharing, Jennifer!