Introduction
Welcome to my cozy kitchen! Today, I am thrilled to share with you a delightful recipe for Easy Crock Pot Creamy Chicken Parmesan Soup. This dish holds a special place in my heart as it reminds me of those lazy Sundays spent with loved ones, savoring comforting meals. The aroma of this soup simmering in the crockpot never fails to bring a smile to my face.
Now, let’s dive into why this Creamy Chicken Parmesan Soup has become a staple in my home and why I believe it will soon become a favorite in yours too.
So, grab your ingredients, set up your crockpot, and let’s embark on a culinary journey filled with creamy goodness and savory flavors!
Why You’ll Love This Recipe
This creamy soup is a go-to in my household for busy weeknights or cozy weekends. I make this when I crave a hearty meal that requires minimal effort but delivers maximum flavor. My family goes crazy for this because it combines the richness of Chicken Parmesan with the warmth of a comforting soup, creating the perfect harmony of textures and tastes.
The flexibility of this recipe allows for personalization—feel free to swap ingredients based on what you have on hand. I sometimes use shredded rotisserie chicken instead of fresh chicken breasts when I’m short on time, and it turns out just as delicious!
(A little tip: To add an extra layer of flavor, try sprinkling some grated Parmesan cheese on top before serving.)
This soup is a lifesaver during colder months, warming both the body and soul. Plus, the leftovers taste even better the next day!
Ingredients
For this Easy Crock Pot Creamy Chicken Parmesan Soup, you will need:
– 1 pound boneless, skinless chicken breasts
– 1 can diced tomatoes
– 1 cup chicken broth
– 1/2 cup heavy cream
– 1/2 cup grated Parmesan cheese
– 1 teaspoon garlic powder
(Substitution alert: If you’re out of heavy cream, you can use half-and-half as a lighter alternative.)
(I sometimes add a pinch of red pepper flakes for a subtle kick, but feel free to adjust based on your spice preference.)
(My grandmother always insisted on using fresh basil, but dried basil works just as well in a pinch.)
Directions
1. In your crockpot, combine the diced tomatoes, chicken broth, garlic powder, and basil. Stir to mix well.
2. Nestle the chicken breasts into the mixture, ensuring they are fully submerged.
3. Cover and cook on low for 6-7 hours or high for 3-4 hours until the chicken is cooked through and tender.
4. Remove the chicken from the crockpot and shred it using two forks. Return the shredded chicken to the pot.
(This is where I usually sneak a taste to adjust seasoning if needed.)
5. Stir in the heavy cream and grated Parmesan cheese until the cheese is melted and the soup is creamy.
6. Let the soup simmer for an additional 15-20 minutes to allow the flavors to meld together.
7. Serve hot, garnished with additional Parmesan cheese and fresh basil if desired.
Notes
Through trial and error, I’ve found that the longer you let this soup simmer, the richer the flavors become. Don’t rush the process; let it slow cook to perfection.
Variations
Experimenting in the kitchen is part of the fun! I once tried adding a splash of balsamic vinegar for a tangy twist, but it didn’t quite hit the mark. However, a dollop of pesto stirred in right before serving took this soup to a whole new level!
Equipment
If you don’t have a crockpot, you can easily adapt this recipe for stovetop cooking. Simply simmer the ingredients in a large pot over low heat, stirring occasionally until the chicken is tender and the flavors have melded.
(A slow cooker is handy for busy days when you need a hands-off cooking approach.)
Storage Information
This soup stores well in the refrigerator for up to 3 days, though honestly, in my house, it never lasts more than a day! Simply reheat gently on the stovetop or in the microwave until warmed through.
Serving Suggestions
I find that a side of crusty bread or garlic knots pairs perfectly with this creamy soup. The combination of the soup’s velvety texture and the crunch of the bread is simply divine!
Pro Tips
One lesson I’ve learned form many trials is that using freshly grated Parmesan cheese yields a creamier consistency compared to pre-grated varieties. The extra effort is truly worth it!
(I once tried skipping the step of shredding the chicken and ended up with unevenly flavored soup—lesson learned!)
FAQ
Q: Can I use chicken thighs instead of chicken breasts?
A: Absolutely! Chicken thighs will add a richer flavor to the soup, so go ahead and make that swap. Cooking time may vary slightly, so adjust accordingly.
Q: Is it okay to freeze this soup?
A: While you can freeze it, the texture of the cream may change slightly upon thawing. I recommend enjoying it fresh for the best experience!
Easy Crock Pot Creamy Chicken Parmesan Soup Recipe
A creamy and comforting soup that combines the richness of Chicken Parmesan with savory flavors, perfect for busy weeknights or cozy weekends. This soup simmered to perfection in a crockpot will warm both your body and soul, making it a delightful meal for colder months.
Ingredients
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1 pound boneless, skinless chicken breasts
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1 can diced tomatoes
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1 cup chicken broth
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1/2 cup heavy cream
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1/2 cup grated Parmesan cheese
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1 teaspoon garlic powder
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Fresh basil or dried basil (for garnish)
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Pinch of red pepper flakes (optional)
Directions
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In a crockpot, combine diced tomatoes, chicken broth, garlic powder, and basil. Stir to mix well.
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Add chicken breasts to the mixture, ensuring they are fully submerged.
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Cover and cook on low for 6-7 hours or high for 3-4 hours until the chicken is cooked through and tender.
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Remove the chicken, shred it using two forks, and return it to the pot.
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Stir in heavy cream and grated Parmesan cheese until melted and the soup is creamy.
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Simmer for an additional 15-20 minutes to meld the flavors together.
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Serve hot, garnished with additional Parmesan cheese, fresh basil, and red pepper flakes if desired.
