Creamy Chicken Parmesan Soup (Printable Version)
Velvety blend of tender chicken, vegetables, and rich Parmesan for comforting meals.
# 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, elbows, or gluten-free alternative)
→ 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 setting for 6 hours or HIGH for 3.5 hours until chicken is tender and fully cooked.
03 - Transfer chicken from slow cooker to a cutting board. Shred using two forks, then return meat to the soup.
04 - Stir in heavy cream and Parmesan cheese. Add pasta if using. Cover and continue cooking on HIGH for 20 to 25 minutes until pasta reaches desired tenderness.
05 - Adjust seasoning with additional salt and pepper as needed. Ladle soup into bowls and top with fresh basil or parsley.
# Expert Advice:
01 -
- The slow cooker does all the heavy lifting while you go about your day
- That moment when the cream and Parmesan hit the broth is pure magic
02 -
- The soup thickens considerably overnight, which some people actually prefer
- Adding the cream at the very end prevents it from separating during those long cooking hours
03 -
- If you want it thicker without extra cream, stir in a cornstarch slurry with the dairy
- Grate your own Parmesan instead of buying pre-grated, it makes a huge difference