Creamy Chicken Parmesan Soup (Printable)

Velvety chicken soup with Parmesan, vegetables, and Italian seasoning for a warm, satisfying meal.

# 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 can (14 oz) 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 (ditalini, elbows, or gluten-free if needed)

→ Garnish

15 - ¼ cup fresh basil or parsley, chopped

# Directions:

01 - Place chicken, onion, carrots, celery, garlic, chicken broth, crushed tomatoes, Italian seasoning, salt, black pepper, and red pepper flakes in the slow cooker. Stir to combine.
02 - Cover and cook on LOW for 6 hours or HIGH for 3½ hours until chicken is tender and fully cooked through.
03 - Transfer chicken to a cutting board. Using two forks, shred into bite-sized pieces and return to the slow cooker.
04 - Pour in heavy cream and sprinkle Parmesan cheese over the top. If adding pasta, stir it in now. Cover and cook on HIGH for 20-25 minutes until pasta is tender.
05 - Taste and adjust seasoning with additional salt and pepper if desired. Ladle into serving bowls and top with fresh basil or parsley.

# Expert Suggestions:

01 -
  • The slow cooker does absolutely all the heavy lifting while you go about your day
  • That moment when cream and Parmesan hit the tomato base is pure magic
02 -
  • Adding the dairy at the very end prevents it from separating during those long cooking hours
  • Pasta continues soaking up liquid, so cook it until just tender rather than mushy
03 -
  • Cornstarch slurry is your secret weapon if you prefer a thicker, stew-like consistency
  • Make a double batch and freeze half for those days when cooking feels impossible

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