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Crockpot Chicken Parmesan Soup

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A delightful and comforting soup combining chicken, pasta, and rich Parmesan flavors, perfect for busy weeknights or cozy weekends.

Ingredients

  • 3 boneless, skinless chicken breasts
  • 4 cups chicken broth
  • 28-ounce can of pressed tomatoes
  • 15-ounce can of tomato sauce
  • 1 tablespoon chopped garlic
  • 1 teaspoon salt
  • 1 teaspoon black pepper
  • 2 teaspoons Italian seasoning
  • 1 cup heavy whipping cream
  • 1 cup freshly grated Parmesan cheese
  • 8 ounces raw rotini pasta
  • 1/2 cup bread crumbs
  • 1 tablespoon butter
  • 1 and 1/2 cups grated mozzarella cheese

Instructions

  1. Combine the base ingredients: In your crockpot, place the chicken broth, chicken breasts, pressed tomatoes, chopped garlic, Italian seasoning, tomato sauce, pepper, and salt. Stir to combine.
  2. Cook the chicken: Put the cover on your crockpot, and let it cook on high for 3 to 4 hours, or low for 6 to 8 hours, until the chicken is tender and fully cooked.
  3. Shred the chicken: Once cooked, carefully remove the chicken breasts from the crockpot. Shred the chicken with two forks and return it to the soup.
  4. Add creamy ingredients: Pour in the heavy whipping cream and add the rotini pasta. Then, mix in the grated Parmesan cheese and stir well.
  5. Finish cooking the pasta: Replace the lid and cook for an additional 15 minutes on high or 30 minutes on low, until the pasta is tender.
  6. Prepare the topping: For extra crunch, melt the butter in a pan over medium heat and toast the breadcrumbs until golden brown, stirring frequently.
  7. Serve your soup: Ladle the soup into bowls, top each serving with toasted breadcrumbs and a generous sprinkle of mozzarella cheese. Enjoy your meal!

Notes

Optional: Add vegetables like spinach for extra nutrition. Store leftovers in the refrigerator for up to 4 days.

Find it online: https://dishvela.com/crockpot-chicken-parmesan-soup/