Crock Pot Creamy Chicken Parmesan Soup

[Sass Muffin]

Definitely going to make this soon.
IF I add a pasta (optional) -, it will be either mini wagon wheels or mini bowtie pasta.

Crock Pot Creamy Chicken Parmesan Soup

Delicious Crock Pot Creamy Chicken Parmesan Soup made with tender chicken, cheese, and a creamy broth. Perfect comfort food in just 6 hours!

creativescookery.com

• 1 lb boneless, skinless chicken breasts
• 4 cups chicken broth
• 1 can (15 oz) diced tomatoes
• 1 teaspoon Italian seasoning
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup cooked pasta (optional)
• Fresh parsley (optional, for garnish)

• Place chicken breasts, chicken broth, diced tomatoes, Italian seasoning, garlic powder, onion powder, salt, and pepper into the Crock Pot.
• Cook on low for 6-7 hours or on high for 3-4 hours.
• Shred cooked chicken with two forks and return it to the slow cooker.
• Stir in heavy cream, Parmesan cheese, and mozzarella cheese. Cook on low for another 20-30 minutes until the soup is creamy and cheese is melted.
• Optionally, stir in cooked pasta before serving.
• Garnish with fresh parsley and extra Parmesan, if desired.

Notes​

• For a thicker soup, reduce broth to 3 cups.
• Substitute heavy cream with half-and-half for a lighter version.
• Store leftovers in an airtight container in the fridge for up to 3 days.

 

[QSis]

Definitely going to make this soon.
IF I add a pasta (optional) -, it will be either mini wagon wheels or mini bowtie pasta.

Crock Pot Creamy Chicken Parmesan Soup

Delicious Crock Pot Creamy Chicken Parmesan Soup made with tender chicken, cheese, and a creamy broth. Perfect comfort food in just 6 hours!

creativescookery.com

• 1 lb boneless, skinless chicken breasts
• 4 cups chicken broth
• 1 can (15 oz) diced tomatoes
• 1 teaspoon Italian seasoning
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• 1/2 cup heavy cream
• 1/2 cup grated Parmesan cheese
• 1 cup shredded mozzarella cheese
• 1/2 cup cooked pasta (optional)
• Fresh parsley (optional, for garnish)

• Place chicken breasts, chicken broth, diced tomatoes, Italian seasoning, garlic powder, onion powder, salt, and pepper into the Crock Pot.
• Cook on low for 6-7 hours or on high for 3-4 hours.
• Shred cooked chicken with two forks and return it to the slow cooker.
• Stir in heavy cream, Parmesan cheese, and mozzarella cheese. Cook on low for another 20-30 minutes until the soup is creamy and cheese is melted.
• Optionally, stir in cooked pasta before serving.
• Garnish with fresh parsley and extra Parmesan, if desired.

Notes​

• For a thicker soup, reduce broth to 3 cups.
• Substitute heavy cream with half-and-half for a lighter version.
• Store leftovers in an airtight container in the fridge for up to 3 days.

View attachment 71797

Looks great and a reasonable amount.

Lee

 

[PhilipBurge]

This recipe is definitely going into my crockpot meal rotation! I usually shred my chicken in the pot with the beaters of my hand mixer it saves a lot of time and effort. Have you ever tried adding some chopped spinach or kale at the end for a veggie boost?

 

[SilverSage]

Have you ever tried adding some chopped spinach or kale at the end for a veggie boost?

Obviously, you didn't read her post.