This Crockpot Chicken Parmesan Soup is everything you love and that is good about chicken. Not only is it made in a crock pot which makes it very simple but it’s also full of tasty goodness.
Ingredients For Crockpot Chicken Parmesan Soup:
- Chicken breast without bones
- Chopped garlic
- Pressed Tomatoes
- Tomato sauce
- Pepper and salt
- Italian seasoning
- Chicken broth
- Parmesan
- Heavy whipping cream
- Rotini pasta
- Bread crumbs
- Butter
- Grated mozzarella
How To Make Crockpot Chicken Parmesan Soup: (Step by Step)
Step 1 – Combine your pressed tomatoes, chicken breast, and chopped garlic in your crock pot. Then pour in your chicken broth, tomato sauce, Italian seasoning, pepper, and salt.
Step 2 – Put the cover on your crockpot, and let it cook for 3 to 4 hours on high, or 6 to 8 hours on low.
Step 3 – Take your chicken out, shred it, then put it back into the pot.
Step 4 – Half an hour before it’s done, pour in your whipping cream, rotini pasta, and grated parmesan. Simmer until your pasta is cooked and everything is combined.
Step 5 – For extra crunch to your meal, sear your breadcrumbs a little bit on a pan with a bit of butter.
Step 6 – For each of your servings, top with breadcrumbs and mozzarella cheese and dig in!
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How to Store Leftovers:
Leftovers almost always taste better and this recipe is no exception. You can keep it in separate serving size sealed containers for lunch as easy access on a busy day. You can store your containers for 3-4 days.
Can I Freeze Crockpot Chicken Parmesan Soup ?
- To freeze, store your cream sauce and pasta separately, and only freeze the broth. When serving, mix in your tortellini and add in your heavy cream as specified.
- This recipe lasts 2 months in the freezer. To use, let it defrost throughout the night in the fridge then warm up on your stove.
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Crockpot Chicken Parmesan Soup
This Crockpot Chicken Parmesan Soup is everything you love and that is good about chicken. Not only is it made in a crock pot which makes it crazy simple but it’s also full of tasty goodness.
Ingredients
- 3 chicken breasts without bone
- 1 tablespoon of chopped garlic
- 28 ounce can of pressed tomatoes
- 15 ounce can tomato sauce
- 1 teaspoon of salt
- 1 teaspoon of black pepper
- 2 teaspoon of Italian seasoning
- 4 cups of chicken broth
- 1 cup of freshly grated parmesan
- 1 cup of heavy whipping cream
- 8 ounce of raw rotini pasta
For the Topping:
- 1/2 cup of bread crumbs
- 1 tablespoon of butter
- 1 and 1/2 cups of grated mozzarella
Instructions
- In your crockpot, place your chicken broth, chicken breast, pressed tomatoes, chopped garlic, Italian seasoning, tomato sauce, pepper, and salt.
- Put the cover on your crockpot, and let it cook for 3 to 4 hours on high, or 6 to 8 hours on low.
- Take your chicken out and shred it. Pour in your whipping cream, rotini pasta, and grated parmesan. Put the lid on and cook for 15 minutes on high, or 30 minutes on low.
- For extra crunch to your meal, sear your breadcrumbs a little bit on a pan with a bit of butter.
- For each of your servings, top with breadcrumbs and mozzarella cheese and dig in!
Notes
You can store your leftovers in a sealed container and pop in the fridge for 5 days.
Nutrition Information:
Yield: 8 Serving Size: 1Amount Per Serving: Calories: 375Total Fat: 20gSaturated Fat: 11gTrans Fat: 1gUnsaturated Fat: 7gCholesterol: 94mgSodium: 1376mgCarbohydrates: 24gFiber: 3gSugar: 7gProtein: 25g
Sos Recipes is not staffed by nutritionists or dietitians, and any provided nutritional information is an approximation. If calorie count and nutritional value are crucial to you, we suggest inputting the ingredients into your preferred online nutritional calculator. The actual calorie and nutritional content may differ based on the brands used.