Description
This Crock Pot Creamy Chicken Parmesan Soup is a comforting and hearty dish combining tender slow-cooked chicken with a rich, creamy broth infused with Italian herbs and Parmesan cheese. Perfect for a cozy meal, it offers an easy, hands-off cooking experience with deep flavors developed over hours in the Crock Pot.
Ingredients
Scale
Main Ingredients
- 1.5 lbs boneless, skinless chicken breasts
- 4 cups chicken broth
- 3 cloves garlic, minced
- 1 medium onion, diced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon dried thyme
- Salt and pepper to taste
Finishing Ingredients
- 1 cup heavy cream
- 3/4 cup grated Parmesan cheese
Optional Add-ins
- 2 cups fresh spinach, roughly chopped
- 1 cup sliced mushrooms
- Red chili flakes, to taste
Instructions
- Prepare Ingredients: Place the boneless, skinless chicken breasts into the Crock Pot. Add the minced garlic, diced onion, chicken broth, and dried Italian herbs (basil, oregano, thyme). Season with salt and pepper according to your preference.
- Slow Cook the Soup: Cover and cook the mixture on low heat for 6 to 7 hours or on high heat for 3 to 4 hours, allowing the chicken to become fully tender and the flavors to meld together.
- Shred the Chicken: Carefully remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken back into the Crock Pot, dispersing the pieces evenly throughout the broth.
- Add Cream and Cheese: About 30 minutes before serving, stir in the heavy cream and grated Parmesan cheese. This step enriches the soup, making it creamy and flavorful.
- Adjust Seasonings and Serve: Taste the soup and adjust the salt, pepper, and optional red chili flakes as desired. If using, stir in the fresh spinach and mushrooms now and allow them to wilt slightly in the hot soup. Garnish with extra Parmesan if desired and serve warm.
Notes
- You can swap chicken breasts for thighs if you prefer a moister texture.
- For a lighter version, substitute heavy cream with half-and-half or whole milk.
- Vegetables like mushrooms and spinach are optional but add great texture and nutrition.
- Serve with crusty bread or over cooked pasta for a filling meal.
- Leftover soup keeps well refrigerated for up to 3 days and can be frozen for up to 2 months.
