Crockpot Chicken Parmesan Soup
A warm and comforting soup made with tender chicken, marinara sauce, and creamy cheeses, perfect for chilly evenings and family gatherings.
Ingredients
Main Ingredients
- 1 lb boneless, skinless chicken breasts Tender and juicy
- 4 cups chicken broth The heart of every comforting soup
- 1 jar (24 oz) marinara sauce Rich and tomato-forward
- 1 cup heavy cream Adds a luscious, silky texture
- 1 teaspoon Italian seasoning Bursting with flavors of oregano and basil
- 1/2 teaspoon garlic powder Provides an aromatic kick
- to taste salt Elevates all the flavors
- to taste pepper Elevates all the flavors
- 1 cup grated Parmesan cheese Salty and nutty
- 1 cup shredded mozzarella cheese Melty and gooey
- to taste fresh basil for garnish Adds a pop of color and freshness
- optional cooked pasta or crusty bread for serving Completing the dish with a delicious side
Instructions
Preparation
- Combine 1 lb of boneless, skinless chicken breasts with 4 cups of chicken broth in the crockpot.
- Pour in the entire jar of marinara sauce.
- Add 1 teaspoon of Italian seasoning and 1/2 teaspoon of garlic powder. Adjust salt and pepper to taste.
- Stir gently to combine all the ingredients.
- Cover the crockpot and set it to cook on low for 6-7 hours or on high for 3-4 hours.
- Once cooked, remove the chicken from the crockpot and shred it with two forks.
- Return the shredded chicken back to the soup.
- Stir in 1 cup of heavy cream, 1 cup of grated Parmesan cheese, and 1 cup of shredded mozzarella cheese.
- Serve the soup hot, garnished with fresh basil if desired.
Notes
Check chicken doneness before shredding; it should be cooked through and tender. Avoid overcooking to prevent dry chicken. Consider substituting heavy cream with lighter options for a healthier dish or adding vegetables for extra nutrition.