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Crock Pot Creamy Chicken Parmesan Soup

Crock Pot Creamy Chicken Parmesan Soup

A comforting, slow-cooked soup that captures all the flavors of classic Chicken Parmesan in a rich, creamy broth.
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Prep Time 15 minutes
Cook Time 6 hours 30 minutes
Total Time 6 hours 45 minutes
Servings: 6 servings
Course: Dinner
Cuisine: Italian-American
Calories: 485
Ingredients Equipment Method Notes

Ingredients
  

  • 1.5 pounds boneless, skinless chicken breasts
  • 24 ounces marinara sauce 1 jar
  • 4 cups low-sodium chicken broth
  • 14.5 ounces diced tomatoes 1 can, undrained
  • 1 medium yellow onion finely diced
  • 3 cloves garlic minced
  • 1 teaspoon dried Italian seasoning
  • 1/2 teaspoon red pepper flakes optional
  • 1 piece Parmesan cheese rind optional
  • 8 ounces short pasta like penne or rotini
  • 1/2 cup heavy cream
  • 1/2 cup Parmesan cheese grated
  • 1 cup mozzarella cheese shredded (for topping)
  • 2 tablespoons fresh basil chopped (for garnish)

Equipment

  • Slow Cooker (6-quart)

Method
 

  1. Combine the chicken, marinara, broth, tomatoes, onion, garlic, seasonings, and Parmesan rind in the slow cooker.
  2. Cook on low for 6 to 7 hours until the meat is tender.
  3. Shred the chicken with two forks, return it to the pot, and discard the Parmesan rind.
  4. Stir in the dry pasta, heavy cream, and grated Parmesan cheese, then cook on high for 20 to 30 minutes until pasta is tender.
  5. Serve hot, topping each bowl with shredded mozzarella and fresh basil.

Notes

  • If you prefer firmer pasta, cook the noodles separately on the stovetop and stir them into individual bowls upon serving.