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Is there anything more comforting than the flavors of Chicken Parmesan simmered into a rich, creamy soup? This Crockpot Chicken Parmesan Soup combines the best of both worlds—classic Italian flavor and the ease of a slow cooker. With juicy chicken, robust marinara, herbs, and a velvety cheese finish, this hearty soup will quickly become your go-to comfort food.
Whether you’re cooking for a busy weeknight dinner or planning a cozy weekend meal, this creamy chicken parmesan soup in the crockpot is the answer. Plus, it’s a one-pot wonder, meaning less cleanup and more time to savor every spoonful.
How to Make Crockpot Chicken Parmesan Soup
Ingredients
Each ingredient in this soup plays a key role in layering flavor, creating creamy texture, and achieving that true Chicken Parmesan taste.
- 2 large boneless, skinless chicken breasts
Provides lean protein and becomes melt-in-your-mouth tender after slow cooking. - 4 cups chicken broth (low sodium)
The base of the soup that builds depth and allows all the other flavors to meld together. - 3 cups marinara sauce (use a good quality or homemade)
Adds classic Italian tomato richness. You can also substitute with crushed tomatoes + herbs. - 1 teaspoon Italian seasoning
A must-have for that signature Chicken Parm flavor. - 1 teaspoon garlic powder
Adds a savory backbone to the soup. - ½ teaspoon onion powder
Enhances the overall flavor without using fresh onions. - ½ teaspoon crushed red pepper flakes (optional)
For a subtle heat that enhances the cheesy richness. - 1 cup uncooked small pasta (like ditalini or elbow macaroni)
Adds heartiness and texture to the soup. Can be subbed with gluten-free or low-carb pasta. - 1 cup heavy cream
Transforms the broth into a velvety, creamy base. - ¾ cup grated Parmesan cheese (fresh is best)
Delivers that signature salty, nutty finish. Don’t skip this! - 1 ½ cups shredded mozzarella cheese
Melts into the soup for ultimate cheesiness—just like a baked Chicken Parm. - Salt and freshly ground black pepper, to taste
Season to perfection just before serving. - Fresh basil or parsley, for garnish (optional)
Adds a pop of color and a fresh herbal finish.
Instructions to Make Crockpot Chicken Parmesan Soup
This recipe couldn’t be easier—just layer, cook, shred, stir, and serve! Here’s a step-by-step breakdown:
1. Add Base Ingredients to the Crockpot
Place chicken breasts in the crockpot. Pour in chicken broth and marinara sauce. Sprinkle in Italian seasoning, garlic powder, onion powder, and red pepper flakes. Stir gently to combine everything.
Pro Tip: Use a marinara sauce with robust flavor—this really impacts the overall soup taste.
2. Slow Cook to Tender Perfection
Cover and cook on low for 6–7 hours or high for 3–4 hours, until the chicken is fully cooked and shreds easily with a fork.
3. Shred the Chicken
Once cooked, remove the chicken breasts and shred them using two forks. Return the shredded chicken to the crockpot.
Pro Tip: You can use rotisserie chicken in a pinch—just reduce the cooking time to 2 hours on low to let the flavors meld.
4. Add Pasta and Cream
Stir in the uncooked pasta and heavy cream. Cover and cook on high for an additional 20–25 minutes, or until the pasta is al dente.
5. Add Cheeses and Melt
Sprinkle in Parmesan and mozzarella cheese. Stir until the cheese is fully melted and integrated into the soup.
Pro Tip: For extra creaminess, blend a small portion of the soup (before adding cheese) and return it to the pot.
6. Season and Serve
Taste and adjust with salt and black pepper. Ladle into bowls and top with fresh parsley or basil if desired.
Pro Tips for a Perfect Chicken Parmesan Soup
- Cheese Quality Matters: Use freshly grated Parmesan and block mozzarella for the best melt and flavor. Pre-shredded cheese can affect texture due to added anti-caking agents.
- Don’t Overcook Pasta: Add pasta only when you’re close to serving. Leaving it in the crockpot too long can cause it to become mushy.
- Thicken It Up: If you prefer a thicker soup, mix 1 tablespoon of cornstarch with 2 tablespoons of cold water and stir it in before adding the cheese.
- Make it Low-Carb: Swap the pasta for chopped cauliflower or zucchini noodles for a low-carb version.
- Avoid Grainy Cheese Texture: Add cheese after turning off the heat or set it to warm. Stir gently for a silky result.
Serving Suggestions
This hearty and flavorful soup is a meal in itself, but you can elevate it with these delicious pairings:
1. Crusty Garlic Bread
Perfect for dipping and soaking up every last drop of cheesy tomato broth.
2. Caesar Salad or Italian Chopped Salad
A crisp, fresh salad balances the richness of the soup and adds texture.
3. Toasted Parmesan Croutons
Sprinkle homemade or store-bought Parmesan croutons over the top for crunch and extra cheese flavor.
4. Roasted Vegetables
Serve alongside roasted zucchini, broccoli, or bell peppers for a well-rounded dinner.
5. Mini Mozzarella-Stuffed Rolls
Great for serving on the side or even dipping directly into the soup.
Make it special: Serve in bread bowls for a cozy and rustic dinner presentation—perfect for guests or a chilly night in.
Recipe Variations & Customizations
There’s plenty of room to customize this soup based on your dietary needs or flavor preferences.
Make it Spicy
Add ½ teaspoon cayenne pepper or more crushed red pepper flakes for a fiery kick.
Vegetarian Version
Use plant-based chicken or hearty mushrooms like portobello as a meat alternative, and replace chicken broth with vegetable broth.
Dairy-Free Chicken Parmesan Soup
Substitute coconut cream or a dairy-free heavy cream alternative, and use vegan Parmesan and mozzarella-style shreds.
Add Veggies
Stir in fresh spinach, kale, or chopped bell peppers in the last 10 minutes of cooking for added nutrition and color.
FAQs
Can I use rotisserie chicken?
Yes, just shred it and reduce cooking time to 2 hours on low, adding the chicken in the last hour.
Can I make it on the stovetop?
Absolutely! Simmer all base ingredients in a large pot for 20–25 minutes. Add pasta and cream, cook until pasta is done, then stir in cheeses.
Can I freeze this soup?
Yes, but avoid freezing with pasta as it can get mushy. Freeze the base and add fresh pasta when reheating.
What pasta is best for this soup?
Small shapes like ditalini, elbow macaroni, or small shells work well and are easy to eat with a spoon.
Can I use frozen chicken breasts?
Yes, but increase cook time by 1–2 hours on low. Always ensure chicken reaches 165°F internally.
Substitutes & Ingredient Alternatives
- Chicken Breasts: You can swap with boneless, skinless chicken thighs for extra juiciness or use shredded rotisserie chicken for a shortcut.
- Heavy Cream: Substitute with half-and-half or full-fat coconut milk if you want a dairy-free option.
- Marinara Sauce: If you don’t have marinara, use canned crushed tomatoes mixed with Italian seasoning for a similar flavor.
- Mozzarella Cheese: Feel free to use provolone, Fontina, or even a dairy-free mozzarella alternative if needed.
- Pasta: Gluten-free pasta, chickpea pasta, or even spiralized zucchini (zoodles) can be used if you want a lighter version.
- Chicken Broth: Vegetable broth works just as well if you want to make this recipe vegetarian-friendly by swapping the meat too.
Nutritional Information (Per Serving)
Estimated based on 6 servings
- Calories: 425
- Protein: 31g
- Carbohydrates: 26g
- Fat: 24g
- Fiber: 3g
- Sugar: 6g
- Sodium: 780mg
Note: Nutritional values vary based on ingredient brands and portion sizes.
Conclusion
If you love the classic flavors of Chicken Parmesan and the effortless magic of slow-cooked meals, this Crockpot Chicken Parmesan Soup is your dream dish. Creamy, cheesy, and packed with Italian flair, it’s bound to become a repeat recipe in your home.
Have you tried this soup yet? Let us know in the comments below how it turned out! Did you add a twist or stick to the classic version?
If you love this cozy soup, don’t miss our Slow Cooker Tuscan Chicken Pasta and Creamy Garlic Chicken Thighs—perfect for slow cooker lovers.
Don’t forget to rate the recipe and share it with fellow soup fans!
