Creamy Parmesan Chicken Crockpot Soup
Why Make This Recipe
Creamy Parmesan Chicken Crockpot Soup is a great choice for anyone looking for a comforting and easy meal. This soup is perfect for busy weeknights because you can set it and forget it in the crockpot. The rich flavors of Parmesan cheese and tender chicken create a warm and satisfying dish that your family will love. Plus, it’s packed with veggies, making it a wholesome meal.
How to Make Creamy Parmesan Chicken Crockpot Soup
Ingredients:
- 1.5 lbs boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 medium onion, diced
- 3 cloves garlic, minced
- 2 cups carrots, sliced
- 2 cups celery, sliced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1/4 cup fresh parsley, chopped (for garnish)
Directions:
- Place the chicken breasts in the bottom of the crockpot.
- Add the diced onion, minced garlic, sliced carrots, and sliced celery on top of the chicken.
- Pour the chicken broth over the vegetables and chicken.
- Sprinkle the Italian seasoning, salt, and black pepper over the contents.
- Cover the crockpot with the lid and cook on low for 6 hours, or until the chicken is fully cooked and tender.
- After cooking, remove the chicken breasts from the crockpot and shred them using two forks.
- Return the shredded chicken to the crockpot, and then stir in the heavy cream and grated Parmesan cheese until well combined.
- Allow the soup to heat through for an additional 10-15 minutes, stirring occasionally.
- Serve the soup hot, garnished with fresh parsley.
How to Serve Creamy Parmesan Chicken Crockpot Soup
Serve this creamy soup in bowls, and top each serving with some chopped fresh parsley for a pop of color. You can pair it with warm bread or a fresh salad for a complete meal. This soup is perfect for lunch, dinner, or even a cozy gathering with friends.
How to Store Creamy Parmesan Chicken Crockpot Soup
To store leftovers, let the soup cool completely, then transfer it to an airtight container. You can keep it in the fridge for 3-4 days. If you want to store it for a longer time, place the cooled soup in freezer-safe containers and freeze it for up to 2-3 months. When you’re ready to eat it, thaw it in the fridge overnight and reheat on the stove or in the microwave.
Tips to Make Creamy Parmesan Chicken Crockpot Soup
- For extra flavor, consider adding more herbs like thyme or rosemary.
- You can use chicken thighs instead of breasts for a juicier texture.
- If you prefer a thicker soup, you can mash some of the vegetables with a fork before adding the cream and cheese.
- Adjust the seasoning to your taste for a personalized flavor.
Variation
You can customize this soup by adding different vegetables like peas or corn. For a twist, consider adding a splash of lemon juice for a bright flavor. You can also substitute the heavy cream with half-and-half for a lighter option.
FAQs
Can I use frozen chicken breasts in this recipe?
Yes, you can use frozen chicken breasts directly in the crockpot. Just increase the cooking time by 1-2 hours.
Can I make this soup on the stove instead of a crockpot?
Yes, you can cook this soup on the stove. Just sauté the vegetables first, add the chicken and broth, and simmer until the chicken is cooked. Then follow the remaining steps.
Is it possible to make this soup gluten-free?
Absolutely! This recipe is naturally gluten-free since it does not include any flour or wheat products. Just ensure that your chicken broth is gluten-free.
Creamy Parmesan Chicken Crockpot Soup
Ingredients
Method
- Place the chicken breasts in the bottom of the crockpot.
- Add the diced onion, minced garlic, sliced carrots, and sliced celery on top of the chicken.
- Pour the chicken broth over the vegetables and chicken.
- Sprinkle the Italian seasoning, salt, and black pepper over the contents.
- Cover the crockpot with the lid and cook on low for 6 hours, or until the chicken is fully cooked and tender.
- After cooking, remove the chicken breasts from the crockpot and shred them using two forks.
- Return the shredded chicken to the crockpot, and then stir in the heavy cream and grated Parmesan cheese until well combined.
- Allow the soup to heat through for an additional 10-15 minutes, stirring occasionally.
- Serve the soup hot, garnished with fresh parsley.