Crock Pot Chicken Parmesan Soup Recipe

I love my Crockpot Chicken Parmesan. Tender chicken breasts mingle with chopped onions and garlic in a rich, slow-simmered broth infused with dried basil, oregano and tangy marinara sauce. Cream cheese, heavy cream and mozzarella add a silky finish, complemented by the punch of Parmesan and fresh basil garnish.

I’ve been messing around in the kitchen lately and decided to try something a bit different with a Crock Pot Chicken Parmesan Soup that totally blew my mind. This recipe combines everything you love about Chicken Parm in a soup form and its super easy to make.

I use 1 1/2 lbs boneless, skinless chicken breasts, chopped yellow onion, and 4 cloves of garlic which gives it an amazing base. Then I add in simple seasonings like salt, black pepper, dried basil and oregano along with 4 cups of rich chicken broth.

To build the creamy goodness, I mix in 2 cups marinara sauce, cubed cream cheese and a splash of heavy cream before finishing it off with mozzarella and Parmesan cheese. Its flavor is bold and constantly evolving as it cooks low and slow.

If you’re into crockpot recipes that pack a punch without the extra work then you gotta give this one a try.

Why I Like this Recipe

I love how easy this recipe is to pull off. I just toss everything into the crock pot and let it do all the work, which is super handy when I’m in a rush. I also like how the chicken turns out so tender and all the flavors mix together really well—even if I sometimes mess up the measurements a bit, it always tastes great. Another thing is that the creamy cheeses and marinara give it that awesome Chicken Parmesan vibe without all the extra hassle, making it a comfort food favorite of mine. Lastly, I appreciate that it comes together in one pot so I don’t have a huge mess to clean up after cooking.

Ingredients

• Chicken Breasts: They are a great source of protein that builds muscle and gives the soup a hearty feel.

  They cook tender and soak up all the flavors really well.
• Yellow Onion: Onions add a natural sweetness and a little crunch while also providing fiber.

  They help balance the richness of the cream and cheeses.

• Garlic: Garlic not only boosts flavor with its sharp bite but also offers antioxidants and health benefits.

  It brings a warm aroma to the dish.

• Marinara Sauce: This tangy tomato sauce is full of vitamin C and lycopene.

  It gives the soup its vibrant color and a slight sweet sour taste.

Ingredient Quantities

• 1 1/2 lbs boneless, skinless chicken breasts
• 1 large yellow onion, chopped
• 4 cloves garlic, minced
• 1 tsp salt
• 1/2 tsp black pepper
• 1 tsp dried basil
• 1 tsp dried oregano
• 4 cups chicken broth
• 2 cups marinara sauce
• 4 oz cream cheese, cubed
• 1 cup heavy cream
• 1 cup shredded mozzarella cheese
• 1/2 cup grated Parmesan cheese
• Fresh basil leaves (optional, for garnish)

How to Make this

1. Place the chicken breasts, chopped onion, minced garlic, salt, pepper, dried basil, and dried oregano in the crock pot.

2. Pour in the chicken broth and marinara sauce over the top.

3. Cover and cook on low for about 6 hours or on high for 3 hours until the chicken is tender and fully cooked.

4. Remove the chicken from the crock pot and shred it using two forks then return it back into the pot.

5. Add the cubed cream cheese and stir until it melts into the soup.

6. Pour in the heavy cream and mix until it’s well combined with all the flavors.

7. Stir in the shredded mozzarella and grated Parmesan cheese until the cheeses melt and make the soup nice and creamy.

8. Let the soup simmer for another 10-15 minutes so everything blends together.

9. Taste the soup and adjust the seasonings if needed.

10. Garnish with fresh basil leaves if you want and serve hot with your favorite bread.

Equipment Needed

1. Crock pot for cooking the soup
2. Cutting board to prep the chicken, onion, and garlic
3. Chef’s knife for chopping and mincing the vegetables
4. Measuring cups and spoons for the broth, marinara, spices and cream
5. Two forks to shred the chicken after cooking
6. A stirring spoon to mix in the cheeses and cream
7. A ladle for serving the soup in bowls

Hope this helps!

FAQ

Crock Pot Chicken Parmesan Soup Recipe Substitutions and Variations

• Chicken Breasts: if you’re looking for a richer flavor, try using boneless, skinless chicken thighs instead of breasts
• Heavy Cream: if you don’t have heavy cream, half-and-half with a spoonful of butter works fine as a substitute
• Cream Cheese: for a lighter twist, you can use Greek yogurt although it adds a bit of tanginess to the soup
• Chicken Broth: if you can’t find chicken broth, low sodium vegetable broth is a decent alternative that still gives a nice depth of flavor
• Dried Basil & Oregano: instead of using them separately, a good Italian seasoning blend can be used for convenience without losing the veggie taste

Pro Tips

1. Try browning the chopped onion in a pan for a few minutes before tossing it in the crock pot. It really brings out a richer flavor and makes the soup taste even better.
2. When you add the cheeses later on, stir slowly and consistently so they melt evenly. Sometimes the cream cheese and mozzarella can clump if you rush it.
3. If you feel like the broth is too thin, let the soup simmer uncovered for the last 10 minutes of cooking; this helps thicken it up nicely.
4. Consider tasting and adjusting seasonings after it’s been cooking for a while because the flavors tend to deepen over time.