Description
This comforting Crockpot Chicken Parmesan Soup combines tender chicken, rich tomato broth, creamy cheese, and perfectly cooked pasta for a hearty meal. Slow-cooked to meld flavors, topped with crispy buttery breadcrumbs and melted mozzarella, it’s an easy, family-friendly recipe perfect for chilly days.
Ingredients
Scale
Main Ingredients
- 3 boneless chicken breasts
- 1 tablespoon minced garlic
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can tomato sauce
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 teaspoons Italian seasoning
- 4 cups chicken broth
Cheese and Dairy
- 1 cup freshly shaved Parmesan cheese
- 1 cup heavy whipping cream
- 1 ½ cups shredded mozzarella cheese
Pasta and Toppings
- 8 oz rotini pasta (uncooked)
- ½ cup bread crumbs
- 1 tablespoon butter
Instructions
- Add Ingredients to Crockpot: Place the chicken breasts, minced garlic, crushed tomatoes, tomato sauce, salt, pepper, Italian seasoning, and chicken broth into the crockpot. Stir everything together gently to combine the flavors.
- Slow Cook the Chicken: Cover the crockpot and cook on low for 6-8 hours or on high for 3-4 hours until the chicken is fully cooked and tender enough to shred.
- Shred the Chicken: Remove the lid and shred the chicken directly in the crockpot using two forks, mixing the shredded chicken into the broth mixture.
- Add Cheese, Cream, and Pasta: Stir in the freshly shaved Parmesan cheese, heavy whipping cream, and uncooked rotini pasta. Cover and cook on low for an additional 30 minutes or on high for 15 minutes until the pasta is tender.
- Prepare Breadcrumb Topping: While the pasta is cooking, melt the butter in a small saucepan over medium heat. Add the bread crumbs and sauté, stirring frequently, until they are golden and crispy, about 3-4 minutes.
- Serve the Soup: Ladle the hot soup into bowls and top each serving with shredded mozzarella cheese and a generous sprinkle of the crispy buttered breadcrumbs for added texture and flavor.
Notes
- Use freshly shaved Parmesan for the best flavor and smooth melting texture.
- Adjust the seasoning as per your taste by adding more Italian seasoning or garlic if desired.
- You can substitute rotini pasta with any small pasta shape like elbow macaroni or penne.
- For a thicker soup, use less chicken broth or cook pasta a little longer to absorb more liquid.
- Ensure you shred the chicken well for even distribution in the soup.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently on the stovetop.
