– **Title**: Crockpot Chicken Parmesan Soup
– **Ingredients**:
– 1 pound boneless, skinless chicken breasts
– 4 cups chicken broth
– 1 can (15 ounces) crushed tomatoes
– 1 cup diced onion
– 2 cloves garlic, minced
– 1 teaspoon dried basil
– 1 teaspoon dried oregano
– 1 teaspoon salt
– 1/2 teaspoon black pepper
– 1 cup heavy cream
– 1 cup grated Parmesan cheese
– 1 cup uncooked pasta (such as penne or rotini)
– Fresh basil or parsley for garnish
– Additional grated Parmesan for serving
– **Instructions**:
1. In a crockpot, combine the chicken breasts, chicken broth, crushed tomatoes, diced onion, minced garlic, dried basil, dried oregano, salt, and black pepper.
2. Cover and cook on low for 6-8 hours or on high for 4-5 hours, until the chicken is cooked through and tender.
3. Once cooked, remove the chicken breasts from the crockpot and shred them using two forks. Return the shredded chicken to the crockpot.
4. Stir in the uncooked pasta and heavy cream. Cover and cook on high for an additional 30-45 minutes, or until the pasta is tender.
5. Stir in the grated Parmesan cheese and mix until melted and well combined.
6. Serve hot, garnished with fresh basil or parsley and additional grated Parmesan cheese if desired. Enjoy your warm, comforting soup!
Key Ingredients & Substitutions
Chicken: Boneless, skinless chicken breasts are great for this recipe. You can swap them out for chicken thighs for a juicier texture or use rotisserie chicken to save time. Just add it at the end to warm it through.
Chicken Broth: This builds the soup’s flavor. Homemade broth is the best if you have it; otherwise, low-sodium store-bought is a good choice. You could also use vegetable broth for a lighter dish.
Crushed Tomatoes: They add body and richness to the soup. If you have fresh tomatoes, feel free to blend them for a similar taste. Tomato sauce or diced tomatoes can also work in a pinch.
Heavy Cream: This gives the soup a creamy texture. You can use half-and-half or milk if you want a lighter version, but it will be less rich. For dairy-free, try coconut milk or a non-dairy cream alternative.
Pasta: Small shells or elbow macaroni are perfect choices. If you’re gluten-free, opt for gluten-free pasta. Zucchini noodles are a fun alternative if you prefer a veggie twist!
How Do I Ensure the Chicken is Tender and Shreddable?
The key to perfectly shredded chicken is cooking it slowly. Using a crockpot does most of the work for you. Cook the chicken on low heat for 6-8 hours or high heat for 3-4 hours. It’s ready when you can easily shred it with two forks.
- Layer the chicken breasts at the bottom for even cooking and add enough liquid (broth and tomatoes) to keep them moist.
- Check the chicken’s doneness by cutting through the thickest part. Make sure it’s no longer pink inside.
Once it’s cooked, let it rest for a few minutes before shredding. This will help keep it juicy! Remember, don’t rush this part for the best texture and flavor.
How to Make Crockpot Chicken Parmesan Soup
Ingredients You’ll Need:
Main Ingredients:
- 1 pound boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 can (15 ounces) crushed tomatoes
- 1 cup diced onion
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup heavy cream
- 1 1/2 cups cooked pasta (such as small shells or elbow macaroni)
- 1/2 cup grated Parmesan cheese, plus more for serving
- Fresh parsley or basil, chopped (for garnish)
- Optional: crushed red pepper flakes (for heat)
How Much Time Will You Need?
This delicious soup takes about 15 minutes to prepare and then simmers in the crockpot for 6-8 hours on low or 3-4 hours on high. After the cooking time, you’ll spend an additional 15-30 minutes to finish it off. Perfect for a cozy day at home!
Step-by-Step Instructions:
1. Prepare the Chicken Base:
Start by placing the boneless, skinless chicken breasts right at the bottom of your crockpot. This allows them to cook in the flavorful broth.
2. Add the Flavorful Ingredients:
Now, pour in the chicken broth. Then, add the crushed tomatoes, diced onion, minced garlic, dried basil, dried oregano, salt, and black pepper to the crockpot. Give it a little stir to mix everything together.
3. Cook the Chicken:
Cover the crockpot and choose your cooking method. If you set it on low, let it cook for 6-8 hours, or if you’re in a hurry, set it on high for 3-4 hours. The chicken should be tender and fully cooked when it’s done.
4. Shred the Chicken:
Once the chicken is cooked, carefully take it out of the crockpot. Using two forks, shred the chicken into bite-sized pieces. Return the shredded chicken back to the soup mixture.
5. Stir in the Cream and Pasta:
It’s time to make it creamy! Stir in the heavy cream and cooked pasta into the soup. Let it cook on low for an additional 15-30 minutes, just to heat everything through.
6. Add the Cheese:
Finally, stir in the grated Parmesan cheese. Taste the soup and feel free to add more salt and pepper if you’d like!
7. Serve and Enjoy:
Serve your hearty chicken parmesan soup hot. Garnish with extra Parmesan cheese and freshly chopped herbs like parsley or basil. If you like a little spice, sprinkle on some crushed red pepper flakes. Enjoy your warm bowl of comfort!
Can I Use Different Types of Chicken?
Absolutely! You can use chicken thighs instead of breasts if you prefer a richer flavor. Just make sure to adjust the cooking time as dark meat can take a little longer to become tender. Bone-in pieces will also work, but they will require longer cooking times and need to be deboned before serving.
What Can I Substitute for Heavy Cream?
If you’re looking for a lighter option, you can substitute heavy cream with half-and-half, whole milk, or even coconut milk for a dairy-free version. Just be aware that the soup might not be as rich and creamy, so adjust seasonings as necessary!
How to Store Leftover Soup?
Leftover soup can be stored in an airtight container in the fridge for up to 4 days. To reheat, simply warm it on the stove over low heat, adding a splash of chicken broth or water if it has thickened too much in the fridge.
Can I Freeze This Soup?
Yes, this soup freezes well! Allow it to cool completely, then transfer it to freezer-safe containers. It will stay fresh for up to 3 months. To reheat, thaw in the fridge overnight and warm on the stove, adding fresh cream and possibly pasta to restore its texture.
