Description

This hearty Crockpot Chicken Parmesan Soup combines tender chicken breasts, crushed tomatoes, and flavorful herbs in a slow-cooked broth, topped with melted mozzarella and Parmesan cheeses. Perfect for a comforting meal, it’s enhanced with optional pasta for a filling Italian-inspired soup that’s easy to prepare and savory in every spoonful.

Ingredients

Scale

Chicken and Broth

2 lbs boneless, skinless chicken breasts, cut into bite-sized chunks
4 cups low-sodium chicken broth

Tomatoes and Cheese

2 cans (28 oz each) crushed tomatoes
1 cup grated Parmesan cheese
2 cups shredded mozzarella cheese

Vegetables and Aromatics

1 onion, diced
3 cloves garlic, minced

Herbs and Spices

2 tsp dried basil
2 tsp dried oregano
1 tsp garlic powder
Salt and pepper, to taste

Optional

8 oz pasta of your choice (added near the end of cooking)

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Instructions

Prepare Chicken: Cut the boneless, skinless chicken breasts into bite-sized chunks to ensure they cook evenly and are easy to eat in the soup.
Layer Ingredients – First Half: Place half of the chicken chunks at the bottom of the crockpot. Sprinkle half of the dried basil, oregano, garlic powder, salt, and pepper evenly over the chicken. Add the diced onion and minced garlic on top.
Add Liquids – First Half: Pour one can of crushed tomatoes and two cups of low-sodium chicken broth over the layered ingredients in the crockpot.
Layer Ingredients – Second Half: Repeat the layering process by adding the remaining chicken chunks, herbs, spices, remaining can of crushed tomatoes, and remaining chicken broth on top.
Cook: Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender and flavors meld.
Add Pasta (Optional): About 30 minutes before serving, stir in your chosen pasta. Let it cook in the soup until it becomes tender.
Incorporate Cheese: Stir in the grated Parmesan cheese, then sprinkle shredded mozzarella cheese on top. Cover the crockpot to allow the cheese to melt into a gooey, delicious topping.
Serve: Ladle the hot soup into bowls and optionally garnish with extra Parmesan cheese and fresh basil for an elegant finish.

Notes

You can substitute the chicken breasts with boneless, skinless chicken thighs for a juicier texture.
If you prefer a thicker soup, reduce the amount of chicken broth slightly or add a slurry of cornstarch and water near the end of cooking.
The optional pasta adds heartiness, but you can omit it for a lower-carb option or add gluten-free pasta to keep it gluten-free.
For extra flavor, add a splash of balsamic vinegar or a pinch of red pepper flakes before serving.
Leftovers can be stored in an airtight container in the refrigerator for up to 4 days and reheated gently on the stovetop.