Creamy Chicken Parmesan Soup (Printable version)
Slow-cooked blend of chicken, veggies, and Parmesan in a creamy, warm bowl perfect for cold nights.
# What you'll need:
→ Meats
01 - 1½ 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 - 1½ tsp Italian seasoning
09 - 1 tsp salt (or to taste)
10 - ½ tsp black pepper
11 - ¼ tsp crushed red pepper flakes (optional)
→ Dairy
12 - 1 cup heavy cream
13 - ¾ cup grated Parmesan cheese
→ Pasta (optional)
14 - ¾ cup small pasta (e.g., ditalini, elbows; gluten-free if needed)
→ Garnish
15 - ¼ cup fresh basil or parsley, chopped
# Directions:
01 - Add chicken, onion, carrots, celery, garlic, chicken broth, crushed tomatoes, Italian seasoning, salt, black pepper, and red pepper flakes to the slow cooker.
02 - Cover and cook on LOW for 6 hours or HIGH for 3½ hours, until chicken is tender and cooked through.
03 - Remove chicken from the slow cooker. Shred with two forks and return to the soup.
04 - Stir in heavy cream and Parmesan cheese. If using pasta, add it now. Cover and cook on HIGH for 20–25 minutes, or until pasta is tender.
05 - Taste and season with additional salt and pepper if needed. Ladle into bowls and garnish with fresh basil or parsley.
# Expert Advice:
01 -
- The slow cooker does almost all the work while your kitchen fills with incredible aromas
- That moment when the cream hits the tomato base creates the most gorgeous silky texture
02 -
- The cream can separate if you boil it vigorously after adding, so keep the final gentle
- Pasta continues soaking up liquid even after cooking, so it is best slightly underdone in the pot
03 -
- Use freshly grated Parmesan cheese instead of pre shredded for better melting
- Let the soup rest for ten minutes before serving so the flavors really marry together