I LOVE chicken parmesan. It is my favorite meal. It is always my night before surgery meal and birthday meal. I love chicken parmesan.
Brad had never had that amazing dish before me and now he loves it as well. When looking for new slow cooker soup recipes I came across several for chicken parmesan soup and I was intrigued. I was a little hesitant at first because I am picky about both my soups and my chicken parmesan; much to my surprise this soup is pretty delightful and I would recommend it for sure.
This soup is basically a creamy tomato soup with chicken and pasta. The soup base is delicious and it would make a great regular tomato soup.
To start, combine the veggies, tomato sauce, chicken broth, and spices in the bowl of a slow cooker.
To this add the chicken and cook on high for 3-4 hours or low for 6-8 hours.
Once the soup has cooked, remove the chicken and set aside to cool in order to shred it. Remove the bay leaves and discard.
Blend the soup base using either a immersion blender or in small batches using a blender. If using a blender make sure to use SMALL batches. When I was blending the soup I thought that I was using small enough batches, until I turned the blender on; then the soup was coming from everywhere and I burned my hand…it wasn’t fun.
At this point the soup was absolutely delicious on its own and I’m thinking about making this as a regular tomato soup…it’d be amazing with a nice grilled cheese sandwich. Yum!
Either shred or dice the cooked chicken and return it to the soup. After cooking in what is essentially tomato soup all day the chicken had pretty great flavor as well.
Yummy yummy chicken
Cheese…so much cheese
Return the chicken to the soup and add the cream, cheese, and pasta. Cook for about an additional 30 minutes or until the pasta is cooked. We made this for dinner on a gym day; I put the pasta in before we went to the gym and switched our slow cooker to “Keep Warm” mode, when we returned home about 90 minutes later it was pretty close to perfect.
This soup is good on its own…but…if you want more of a chicken Parmesan feel, add some mozzarella cheese to the top after dishing it into bowls; melt the cheese using either a kitchen torch or the broil function on the oven (that’s the method I used).
More cheese…
Melted cheese…
Soup! Chicken Parm! Soup!
This soup is yummy in all kinds of comfort food ways.
| Prep Time | 10 minutes |
| Cook Time | 6 hours |
| Servings |
people
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- 1 lb Boneless, Skinless Chicken Breasts
- 1 yellow onion, diced
- 3 cloves Garlic, minced
- 28 oz can Diced Tomatoes
- 15 oz can tomato sauce
- 1 teaspoon Salt
- 1/2 teaspoon Pepper
- 1 teaspoon Oregano
- 1/2 teaspoon Thyme
- 1 teaspoon Basil
- 1/4 teaspoon Red Pepper Flakes
- 4 cups Chicken Broth
- 2 Bay Leaves
- 3/4 cup Grated Parmesan Cheese
- 1/2 cup Heavy Cream
- 1 cup Pasta
- Mozzarella Cheese
Ingredients
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- To the bowl of a slow cooker, add the onion, garlic, diced tomatoes, and tomato sauce.
- In a medium bowl, combine the chicken broth and the main spices (salt, pepper, oregano, thyme, basil, red pepper flakes). Mix well then add to the slow cooker.
- Add the chicken and the bay leaves to the slow cooker. Cook on high for 3-4 hours or low for 6-8 hours.
- About 45 minutes before you're planning to serve, remove the chicken from the slow cooker and set aside to shred. Remove and discard the bay leaves as well.
- Blend the soup until smooth using an immersion blender (easiest option) or by transferring small batches to a blender (SMALL batches).
- Return the shredded chicken to the now blended soup and add the grated parmesan cheese, cream, and pasta. Cover and cook for an additional 30 minutes or until the noodles are cooked.
- Dish to serve. Add mozzarella cheese on top if desired. Melt the cheese using the broiler in your oven or a kitchen torch and enjoy.