Description
This Crockpot Chicken Parmesan Soup is a delicious, creamy take on classic Chicken Parmesan. It’s full of tender shredded chicken, rich tomato flavors, rotini pasta, and a touch of creaminess, finished with crispy breadcrumb and melty mozzarella toppings.
Ingredients
- 3 boneless, skinless chicken breasts
- 1 tablespoon chopped garlic
- 1 (28-ounce) can crushed tomatoes
- 1 (15-ounce) can tomato sauce
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 teaspoons Italian seasoning
- 4 cups chicken broth
- 1 cup freshly grated Parmesan cheese
- 1 cup heavy whipping cream
- 8 ounces rotini pasta (uncooked)
For the Topping:
- 1/2 cup breadcrumbs
- 1 tablespoon butter
- 1½ cups grated mozzarella cheese
Instructions
1️⃣ Prepare Soup Base: In the crockpot, add chicken broth, chicken breasts, crushed tomatoes, chopped garlic, Italian seasoning, tomato sauce, salt, and pepper.
2️⃣ Cook: Cover the crockpot and cook on high for 3-4 hours or low for 6-8 hours, until the chicken is tender and cooked through.
3️⃣ Shred Chicken: Remove the cooked chicken breasts, shred them with two forks, and return the shredded chicken to the crockpot.
4️⃣ Add Cream, Pasta, and Parmesan: Pour in the heavy cream, uncooked rotini pasta, and grated Parmesan. Stir to combine. Cover and cook for an additional 15 minutes on high or 30 minutes on low until the pasta is al dente.
5️⃣ Prepare Topping: While the soup finishes cooking, melt the butter in a small skillet over medium heat. Add breadcrumbs and toast, stirring often, until golden and crispy.
6️⃣ Serve: Ladle the soup into bowls, then top each serving with a sprinkle of toasted breadcrumbs and grated mozzarella cheese.
Notes
- For Extra Flavor: Add a pinch of red pepper flakes or a dash of balsamic vinegar for a richer tomato flavor.
- Pasta Options: Substitute rotini with penne or bow-tie pasta if desired.
- Topping Variations: Substitute breadcrumbs with croutons or add fresh basil for a garnish.
- Prep Time: 10 minutes
- Cook Time: 8 minutes
Nutrition
- Serving Size: 6