Crock Pot Creamy Chicken Parmesan Soup
Creamy, comforting, and ridiculously easy to make, this soup features juicy shredded chicken in a rich, tomato-forward broth with parmesan tang and Italian herbs.
Servings: 6 servings
Equipment
- Crock Pot
Ingredients
Main Ingredients
- 1 lb Boneless, skinless chicken breasts Whole or halved for even cooking
- 4 cups Chicken broth Low-sodium recommended
- 1 can (15 oz) Diced tomatoes Undrained
- 1 teaspoon Italian seasoning Dried
- 1 teaspoon Garlic powder
- 1 teaspoon Onion powder
- 1/2 teaspoon Salt Adjust to taste
Optional Toppings
- Parmesan cheese Freshly grated, for serving
- Fresh basil leaves Torn, for serving
Instructions
- Place the chicken breasts in the crock pot in a single layer to ensure even cooking.
- Add the chicken broth, diced tomatoes (with their juices), Italian seasoning, garlic powder, onion powder, and salt. Pour evenly over the chicken.
- Stir gently to combine the seasonings and distribute the tomatoes around the chicken.
- Cook on low for 6 to 8 hours, or on high for 3 to 4 hours, until the chicken is fully cooked and tender.
- Before serving, remove the chicken and shred it using two forks, or shred directly in the pot with a large spoon or tongs. Stir the shredded chicken back into the soup and mix well to distribute flavors.
- Optionally, serve each bowl with fresh grated parmesan and torn basil for brightness and richness.
Notes
Use low-sodium chicken broth to control salt level. For a thicker soup, whisk in cornstarch near the end of cooking. Avoid adding delicate herbs until just before serving.