Creamy Chicken Parmesan Soup (Printable)

A comforting blend of tender chicken, vegetables, and creamy Parmesan in a classic Italian style.

# What You’ll Need:

→ Meats

01 - 1½ lbs boneless, skinless chicken breasts or thighs

→ Vegetables

02 - 1 medium yellow onion, diced
03 - 3 medium carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 3 cloves garlic, minced

→ Liquids

06 - 4 cups low-sodium chicken broth
07 - 1 (14 oz) can crushed tomatoes

→ Spices & Seasonings

08 - 1½ tsp Italian seasoning
09 - 1 tsp salt (or to taste)
10 - ½ tsp black pepper
11 - ¼ tsp crushed red pepper flakes (optional)

→ Dairy

12 - 1 cup heavy cream
13 - ¾ cup grated Parmesan cheese

→ Pasta (optional)

14 - ¾ cup small pasta (e.g., ditalini, elbows; gluten-free if needed)

→ Garnish

15 - ¼ cup fresh basil or parsley, chopped

# How-to Steps:

01 - Place chicken, onion, carrots, celery, garlic, chicken broth, crushed tomatoes, Italian seasoning, salt, black pepper, and red pepper flakes into the slow cooker.
02 - Cover and cook on LOW setting for 6 hours or HIGH for 3½ hours until chicken is tender and fully cooked through.
03 - Transfer chicken from slow cooker to a clean surface. Using two forks, shred the meat into bite-sized pieces and return to the soup.
04 - Pour in heavy cream and sprinkle Parmesan cheese, stirring to combine. If adding pasta, incorporate now. Cover and continue cooking on HIGH for 20–25 minutes until pasta reaches desired tenderness.
05 - Taste soup and adjust seasoning with additional salt and pepper as desired. Ladle into individual bowls and garnish with chopped fresh basil or parsley.

# Expert Advice:

01 -
  • The slow cooker does all the heavy lifting while you go about your day
  • You get all the cozy flavors of chicken Parmesan in one comforting bowl
  • It reheats beautifully and actually tastes better the next day
02 -
  • The soup will thicken considerably in the fridge, so add a splash of broth when reheating leftovers
  • Pasta continues soaking up liquid, so if you're meal prepping, cook the pasta separately and add it when serving
  • If the soup looks too thin, let it simmer uncovered on HIGH for 30 minutes before adding the cream
03 -
  • Grate your own Parmesan from a wedge instead of using pre-grated cheese for better melting and flavor
  • If the soup looks broken or curdled after adding cream, whisk in a teaspoon of flour or cornstarch mixed with cold water

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