Creamy Chicken Parmesan Soup (Print Version)
# Ingredients:
→ Main Ingredients
01 -
1.5 lbs boneless, skinless chicken breasts
02 -
4 cups chicken broth
03 -
1 can (14.5 oz) diced tomatoes
04 -
1 small onion, diced
05 -
3 cloves garlic, minced
06 -
1 teaspoon dried basil
07 -
1 teaspoon dried oregano
08 -
½ teaspoon crushed red pepper flakes
09 -
Salt and pepper to taste
10 -
1 cup heavy cream
11 -
1 cup grated Parmesan cheese
12 -
8 oz pasta (penne, rotini, or your choice)
13 -
Fresh basil or parsley for garnish (optional)
# Instructions:
01 -
Place chicken breasts, chicken broth, diced tomatoes, onion, garlic, dried basil, oregano, crushed red pepper flakes, salt, and pepper into your crock pot
02 -
Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is fully cooked and tender
03 -
Remove the chicken from the crock pot and shred it using two forks
04 -
Stir in the heavy cream and Parmesan cheese
05 -
Add the pasta to the crock pot and let it cook for an additional 15-20 minutes, or until the pasta is tender
06 -
Return the shredded chicken to the crock pot, stir everything together, and season with additional salt and pepper if needed
07 -
Garnish with fresh basil or parsley before serving
# Notes:
01 -
Any small pasta shape works well in this soup
02 -
Can substitute heavy cream with half-and-half or milk for lighter version
03 -
Freezes well for up to 3 months in airtight container