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why make this recipe
Crock Pot Creamy Chicken Parmesan Soup is a delightful and comforting meal that is perfect for busy days. This dish combines tender chicken breasts, pasta, and vegetables in a creamy broth. The slow cooking process allows the flavors to meld together beautifully, resulting in a rich and satisfying soup that warms you from the inside out. Plus, it’s simple to make—a great win for anyone looking for an easy weeknight dinner!
how to make Crock Pot Creamy Chicken Parmesan Soup
Ingredients :
- 1.5 pounds boneless, skinless chicken breasts
- 1 cup diced onion
- 2 cloves garlic, minced
- 3 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 cup heavy cream (For a lighter version, substitute half-and-half.)
- 1 cup grated Parmesan cheese
- 1 tablespoon Italian seasoning
- To taste: salt, pepper
- 1 cup tortellini (fresh or frozen)
- 1 cup fresh spinach
- For garnish: fresh basil
Directions :
- Place the chicken breasts at the bottom of the Crock Pot.
- Add the diced onions and minced garlic on top of the chicken.
- Pour in the chicken broth and diced tomatoes. Stir to combine.
- Sprinkle Italian seasoning over the mixture and season with salt and pepper to taste.
- Cover the Crock Pot and cook on low for 6 hours, or until the chicken is cooked through and tender.
- Once cooked, remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the soup.
- Stir in the heavy cream and grated Parmesan cheese, mixing until well combined.
- Add the tortellini and spinach to the soup, and cook on high for an additional 30 minutes, or until the tortellini is heated through.
- Serve hot, garnished with fresh basil if desired.
how to serve Crock Pot Creamy Chicken Parmesan Soup
Serve the soup hot in bowls. You can add fresh basil on top for a nice touch. It pairs well with crusty bread or a simple salad for a complete meal. This soup is also great for leftovers and can be enjoyed the next day.
how to store Crock Pot Creamy Chicken Parmesan Soup
To store the soup, let it cool completely. Then, place it in airtight containers and keep it in the refrigerator for up to 3 to 4 days. If you want to store it longer, consider freezing the soup in portions. It can last in the freezer for about 2 to 3 months. Just thaw and reheat when you’re ready to enjoy it again.
tips to make Crock Pot Creamy Chicken Parmesan Soup
- Use fresh herbs like basil for better flavor.
- Adjust the seasoning according to your taste.
- For a thicker soup, add more cheese or let it cook longer without the lid.
- If using frozen tortellini, don’t worry about thawing them before adding them to the pot; just add them straight in.
variation
You can customize this soup by adding other vegetables like carrots or bell peppers. For a spicy kick, consider adding some red pepper flakes. You can also substitute the chicken with turkey or use a vegetarian broth with chickpeas for a meat-free version.
FAQs
1. Can I use frozen chicken in this recipe?
Yes, you can use frozen chicken breasts. Just increase the cooking time by about an hour.
2. What if I don’t have tortellini?
You can substitute it with any small pasta like elbow macaroni or even use rice if you prefer.
3. Can I make this soup ahead of time?
Absolutely! You can prepare it a day in advance. Just refrigerate it and reheat when you’re ready to serve.
Crock Pot Creamy Chicken Parmesan Soup
A delightful and comforting soup combining tender chicken, pasta, and vegetables in a creamy broth, perfect for busy days.
- Prep Time: 15 minutes
- Cook Time: 390 minutes
- Total Time: 405 minutes
- Yield: 6 servings
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian
- Diet: None
Ingredients
- 1.5 pounds boneless, skinless chicken breasts
- 1 cup diced onion
- 2 cloves garlic, minced
- 3 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 tablespoon Italian seasoning
- To taste: salt, pepper
- 1 cup tortellini (fresh or frozen)
- 1 cup fresh spinach
- For garnish: fresh basil
Instructions
- Place the chicken breasts at the bottom of the Crock Pot.
- Add the diced onions and minced garlic on top of the chicken.
- Pour in the chicken broth and diced tomatoes. Stir to combine.
- Sprinkle Italian seasoning over the mixture and season with salt and pepper to taste.
- Cover the Crock Pot and cook on low for 360 minutes, or until the chicken is cooked through and tender.
- Once cooked, remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken to the soup.
- Stir in the heavy cream and grated Parmesan cheese, mixing until well combined.
- Add the tortellini and spinach to the soup, and cook on high for an additional 30 minutes, or until the tortellini is heated through.
- Serve hot, garnished with fresh basil if desired.
Notes
For a thicker soup, add more cheese or let it cook longer without the lid. Fresh herbs like basil enhance the flavor.