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Delicious Crockpot Chicken Parmesan Soup served in a bowl with fresh herbs

Crockpot Chicken Parmesan Soup

A comforting and hearty soup that captures all the flavors of classic chicken parmesan, perfect for busy weeknights.
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Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 6 servings
Course: Main Course, Soup
Cuisine: American, Italian
Calories: 400
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 pound boneless, skinless chicken breasts
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 4 cups chicken broth
  • 1 can (14 ounces) crushed tomatoes
  • 1 can (15 ounces) tomato sauce
  • 2 teaspoons Italian seasoning
  • 1 teaspoon sugar to balance the acidity of the tomatoes
  • Salt and pepper to taste
  • 1 cup pasta (any shape you love)
  • 1 cup shredded mozzarella cheese

Method
 

Preparation
  1. Place the chicken breasts at the bottom of the crockpot.
  2. Add the diced onion and minced garlic on top.
Cooking
  1. Pour in the chicken broth, crushed tomatoes, and tomato sauce.
  2. Stir in the Italian seasoning and sugar. Season with salt and pepper.
  3. Cover and cook on low for about 6-7 hours or on high for 3-4 hours.
Final Steps
  1. Once cooked, shred the chicken directly in the pot using two forks.
  2. Add the pasta to the soup and cook on high for an additional 20-30 minutes until tender.
  3. Mix in the mozzarella cheese until melted.
  4. Serve hot, garnished with fresh basil.

Notes

You can add vegetables like spinach or bell peppers for extra nutrition. This soup keeps in the fridge for about 3 days and tastes even better the next day. For a vegetarian option, swap chicken for chickpeas or white beans. If the soup is too thick, add more broth or water.