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To make this tasty Crockpot Chicken Parmesan Soup, gather these simple ingredients: - 1 lb chicken breasts, diced - 1 can (15 oz) diced tomatoes - 4 cups chicken broth - 1 medium onion, chopped - 3 cloves garlic, minced - 1 teaspoon Italian seasoning - 1 teaspoon red pepper flakes (optional for heat) - 1 cup heavy cream - 1 cup grated Parmesan cheese - 1 cup mozzarella cheese, shredded - Salt and pepper to taste - Fresh basil leaves for garnish You can swap ingredients based on what you have. If you want a lighter soup, try using chicken thighs instead of breasts. You can also use vegetable broth for a vegetarian option. If you don’t have heavy cream, half-and-half works well too. For a dairy-free version, use coconut milk and dairy-free cheese. If you like it spicy, add more red pepper flakes or a dash of hot sauce. When picking your ingredients, aim for fresh and high-quality items. Look for chicken that feels firm and has a pink color. Choose tomatoes that are bright and not bruised. For the onion, select one that is smooth and has no soft spots. Fresh garlic should be firm and not sprouted. Lastly, look for fresh basil with bright green leaves, as this will add great flavor and aroma to your soup. Always trust your senses; if it smells good and looks good, it’s likely fresh! {{ingredient_image_1}} Begin your meal by gathering all the ingredients. You will need: - 1 lb chicken breasts, diced - 1 can (15 oz) diced tomatoes - 4 cups chicken broth - 1 medium onion, chopped - 3 cloves garlic, minced - 1 teaspoon Italian seasoning - 1 teaspoon red pepper flakes (optional for heat) - 1 cup heavy cream - 1 cup grated Parmesan cheese - 1 cup mozzarella cheese, shredded - Salt and pepper to taste - Fresh basil leaves for garnish Next, dice the chicken and chop the onion. Mince the garlic as well. This prep makes cooking easy. Now, place the diced chicken at the bottom of your crockpot. Add the chopped onion, minced garlic, and diced tomatoes (with juices) on top of the chicken. Pour in the chicken broth next. Then add Italian seasoning and red pepper flakes, if you want some heat. Stir everything to mix well. Cover the crockpot with its lid. Cook on low for 6-7 hours or on high for 4 hours. The chicken should be tender and fully cooked. Once the cooking time is done, use two forks to shred the chicken inside the crockpot. It will mix into the soup nicely. Then, stir in the heavy cream and grated Parmesan cheese. Add half of the mozzarella cheese, too. Mix until the cheese melts and the soup becomes creamy. Finally, season with salt and pepper to taste. Serve your soup hot, topped with the remaining mozzarella cheese and fresh basil leaves for a burst of flavor. Enjoy this simple and creamy meal! To get the best taste, always use fresh ingredients. It makes a big difference. Cut the chicken into small pieces. This helps it cook evenly. Layer your ingredients well. Place the chicken at the bottom, followed by veggies and liquids. This keeps the chicken moist. Keep the lid on while cooking. Opening it lets heat escape, which can slow cooking. To make your soup rich and creamy, use heavy cream. Stir it in at the end for the best results. Add the Parmesan cheese right after that. It melts easily, giving a smooth texture. You can also use a whisk to mix it well. This helps break up any clumps. For extra creaminess, try adding more cheese! Don't skip the sautéing step for onions and garlic. It adds a great depth of flavor. Avoid using low-quality cheese. Cheap cheese can clump and ruin the soup's texture. Also, be careful with seasoning. Taste the soup before adding too much salt or pepper. Lastly, don’t rush the cooking time. Let it cook low and slow for the best results. Pro Tips Use Fresh Ingredients: Fresh garlic and herbs will enhance the flavor of the soup significantly compared to dried versions. Adjust the Creaminess: If you prefer a lighter soup, reduce the amount of heavy cream, or substitute with half-and-half. Customize the Spice Level: For a milder soup, omit the red pepper flakes, or for extra heat, add them along with some chopped jalapeños. Make it Ahead: This soup stores well in the refrigerator for up to 3 days, making it a perfect meal prep option. {{image_2}} You can change the flavor of this soup to fit your taste. Want it spicy? Add more red pepper flakes. If you like herbs, try fresh rosemary or thyme. For a fresh twist, add lemon zest for brightness. You can also toss in some spinach or kale for added greens. Each change adds a new layer of taste. To make this soup gluten-free, ensure your chicken broth is free of gluten. You can use gluten-free pasta if you want to add some. For a dairy-free version, swap the heavy cream with coconut milk or a nut milk. Use a dairy-free cheese option to keep that creamy texture. These changes let everyone enjoy the soup. Feel free to get creative with swaps. Instead of chicken, use turkey for a lighter option. You can also replace diced tomatoes with roasted red peppers for a smoky flavor. If you want a heartier soup, add beans or lentils. Each swap gives you a new dish, making this recipe truly versatile. After enjoying your Crockpot Chicken Parmesan Soup, let it cool. Once cool, pour it into an airtight container. You can store it in the fridge for up to three days. Make sure to seal the container well. This keeps the flavors fresh and tasty. When you're ready to enjoy leftovers, reheat the soup on the stove. Use low heat and stir often. This helps to warm it evenly. You can also microwave it in a bowl. Heat in short bursts, stirring in between, until hot. If it seems thick, add a splash of chicken broth or cream. For longer storage, freeze the soup. Put it in freezer-safe bags or containers. Make sure to leave space for expansion. The soup can last in the freezer for up to three months. When you want to eat it, thaw it overnight in the fridge. Then, reheat as mentioned above. Enjoy your creamy soup anytime! Yes, you can use frozen chicken. Just add it to the crockpot straight from the freezer. You will need to cook it a bit longer. Make sure the chicken reaches 165°F for safety. The best way to thicken this soup is to add more cheese. Stir in extra Parmesan or mozzarella. You can also mix in a bit of cornstarch with water, then add it to the soup. Yes, you can! Just cook everything in a large pot over medium heat. Simmer until the chicken is cooked through, about 20-25 minutes. Then, add the cream and cheese to finish. To make it spicier, add more red pepper flakes to the soup. You can also include diced jalapeños or hot sauce for extra heat. Adjust it to your taste! This soup pairs well with garlic bread or a simple salad. You can also serve it with crusty bread for dipping. Enjoy the flavors together! You learned about selecting fresh ingredients and how to prepare tasty Chicken Parmesan Soup. Following my step-by-step guide makes cooking fun and easy. I shared tips for the best flavor and variations for special diets. Remember to store leftovers properly for longer freshness. Avoid common mistakes, and you’ll make a creamy, delicious soup every time. Now, you can impress your family and friends with this hearty meal! Enjoy the journey of cooking and exploring new flavors.

Crockpot Chicken Parmesan Soup

A creamy and comforting soup featuring tender chicken, tomatoes, and cheesy goodness.
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Course Main Course
Cuisine Italian
Servings 6
Calories 400 kcal

Ingredients
  

  • 1 lb chicken breasts, diced
  • 1 can diced tomatoes (15 oz)
  • 4 cups chicken broth
  • 1 medium onion, chopped
  • 3 cloves garlic, minced
  • 1 teaspoon Italian seasoning
  • 1 teaspoon red pepper flakes (optional)
  • 1 cup heavy cream
  • 1 cup grated Parmesan cheese
  • 1 cup mozzarella cheese, shredded
  • to taste Salt and pepper
  • for garnish Fresh basil leaves

Instructions
 

  • Place the diced chicken breasts at the bottom of the crockpot.
  • Add the chopped onion, minced garlic, diced tomatoes (with juices), chicken broth, Italian seasoning, and red pepper flakes (if using) into the crockpot.
  • Stir the mixture until everything is well combined.
  • Cover the crockpot and cook on low for 6-7 hours or on high for 4 hours, until the chicken is cooked through and tender.
  • Once the cooking time is up, shred the chicken using two forks while still in the crockpot.
  • Stir in the heavy cream, grated Parmesan cheese, and half of the mozzarella cheese into the soup. Mix well until the cheese has melted and the soup is creamy.
  • Season with salt and pepper to taste.
  • Serve the soup hot, garnished with the remaining mozzarella cheese and fresh basil leaves on top.

Notes

Feel free to adjust the level of heat by modifying the red pepper flakes.
Keyword chicken, crockpot, parmesan, soup