Crock Pot Creamy Chicken Parmesan Soup
why make this recipe
Crock Pot Creamy Chicken Parmesan Soup is a comforting and easy meal perfect for busy days. It combines tender chicken, creamy broth, and cheesy goodness all in one pot. This recipe saves you time and effort, allowing the slow cooker to do most of the work. Plus, it’s a great way to incorporate nourishing ingredients like spinach and tomatoes into your diet. Whether you’re feeding your family or just looking for a satisfying meal, this soup is sure to please!
how to make Crock Pot Creamy Chicken Parmesan Soup
Ingredients:
- 1.5 pounds boneless, skinless chicken breasts
- 1 cup diced onion
- 2 cloves garlic, minced
- 3 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 cup heavy cream (For a lighter version, substitute half-and-half.)
- 1 cup grated Parmesan cheese
- 1 tablespoon Italian seasoning
- to taste salt
- to taste pepper
- 1 cup tortellini (fresh or frozen)
- 1 cup fresh spinach
- for garnish fresh basil
Directions:
- Place the chicken breasts at the bottom of the Crock Pot.
- Add the diced onions and minced garlic on top of the chicken.
- Pour in the chicken broth and diced tomatoes. Stir to combine.
- Sprinkle Italian seasoning over the mixture and season with salt and pepper to taste.
- Cover the Crock Pot and cook on low for 6 hours, or until the chicken is cooked through and tender.
- Once cooked, remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the soup.
- Stir in the heavy cream and grated Parmesan cheese, mixing until well combined.
- Add the tortellini and spinach to the soup, and cook on high for an additional 30 minutes, or until the tortellini is heated through.
- Serve hot, garnished with fresh basil if desired.
how to serve Crock Pot Creamy Chicken Parmesan Soup
Serve the soup hot in bowls. You can add a sprinkle of extra Parmesan cheese and fresh basil on top for a beautiful presentation. This soup pairs well with crusty bread or a simple side salad for a complete meal.
how to store Crock Pot Creamy Chicken Parmesan Soup
To store leftovers, let the soup cool completely before transferring it to an airtight container. It will keep in the refrigerator for up to 3 days. If you want to keep it longer, you can freeze the soup in a freezer-safe container for up to 3 months. Thaw in the refrigerator overnight and reheat on the stove or in the microwave before serving.
tips to make Crock Pot Creamy Chicken Parmesan Soup
- Adjust the seasonings according to your taste. If you like it spicier, add a pinch of red pepper flakes.
- For a vegetarian version, replace the chicken with chickpeas or other vegetables and use vegetable broth instead of chicken broth.
- Make sure to stir the soup well after adding the cream and cheese to get that creamy texture throughout.
variation
You can add other vegetables such as carrots or bell peppers for extra flavor and nutrition. Feel free to experiment with different types of pasta instead of tortellini, like penne or rotini.
FAQs
1. Can I use frozen chicken breasts in the slow cooker?
Yes, you can use frozen chicken breasts. Just add an extra hour to the cooking time.
2. Can I make this soup in advance?
Yes, you can prepare the ingredients in advance and store them in the refrigerator. Just combine them in the slow cooker on the day you want to serve it.
3. Is this soup gluten-free?
The soup can be made gluten-free by using gluten-free pasta in place of tortellini and checking that your chicken broth is gluten-free as well.
Crock Pot Creamy Chicken Parmesan Soup
Ingredients
Method
- Place the chicken breasts at the bottom of the Crock Pot.
- Add the diced onions and minced garlic on top of the chicken.
- Pour in the chicken broth and diced tomatoes. Stir to combine.
- Sprinkle Italian seasoning over the mixture and season with salt and pepper to taste.
- Cover the Crock Pot and cook on low for 6 hours, or until the chicken is cooked through and tender.
- Once cooked, remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the soup.
- Stir in the heavy cream and grated Parmesan cheese, mixing until well combined.
- Add the tortellini and spinach to the soup, and cook on high for an additional 30 minutes, or until the tortellini is heated through.
- Serve hot in bowls, garnished with fresh basil and additional Parmesan cheese if desired.