Description
A comforting and creamy chicken parmesan soup made in the crock pot, perfect for chilly evenings.
Ingredients
Scale
- 2–3 boneless, skinless chicken breasts
- 4 cups low-sodium chicken broth
- 1 small yellow onion, diced
- 3–4 garlic cloves, minced
- 1 (14.5 oz) can crushed tomatoes
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 2 teaspoons Italian seasoning
Instructions
- Place the raw chicken breasts at the bottom of your crock pot, ensuring they rest evenly.
- Sprinkle the chopped onion and minced garlic over the chicken, then add the Italian seasoning and crushed tomatoes on top.
- Pour in the chicken broth, making sure all ingredients are submerged.
- Seal the lid on the crock pot and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and easily shredded.
- Remove the chicken and shred it into bite-sized pieces. Return the shredded chicken to the pot and mix thoroughly.
- Stir in the heavy cream and grated Parmesan cheese until fully combined.
- Allow the soup to cook uncovered on low for an additional 20-30 minutes to thicken slightly.
Notes
Perfect for gatherings and can be customized with additional vegetables or spices.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Soup
- Method: Crock Pot
- Cuisine: Comfort Food
Nutrition
- Serving Size: 1 cup
- Calories: 410
- Sugar: 4g
- Sodium: 800mg
- Fat: 28g
- Saturated Fat: 16g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 120mg