Creamy Chicken Parmesan Soup
A warm and comforting soup combining chicken, creamy broth, and pasta, topped with mozzarella and crunchy breadcrumbs.
Ingredients
Main Ingredients
- 3 pieces boneless chicken breasts
- 1 tablespoon minced garlic
- 28 oz crushed tomatoes
- 15 oz tomato sauce
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 teaspoons Italian seasoning
- 4 cups chicken broth
- 1 cup parmesan cheese freshly shaved
- 1 cup heavy whipping cream
- 8 oz rotini pasta uncooked
- 0.5 cup bread crumbs
- 1 tablespoon butter
- 1.5 cups shredded mozzarella
Instructions
- In a crockpot, combine the chicken breasts, minced garlic, crushed tomatoes, tomato sauce, salt, pepper, Italian seasoning, and chicken broth. Stir well to combine.
- Cover the crockpot and cook on low for 6-8 hours or high for 3-4 hours. This slow cooking allows the chicken to become tender and the flavors to develop.
- Once cooked, shred the chicken using two forks and return it to the crockpot. Add the freshly shaved parmesan cheese, heavy whipping cream, and uncooked rotini pasta. Stir to combine and cover the crockpot again.
- Cook on low for an additional 30 minutes or high for 15 minutes, until the pasta is cooked and tender. Remember to check occasionally to ensure the pasta doesn’t overcook.
- While the soup is cooking, sauté the breadcrumbs in butter in a saucepan over medium heat until golden brown. This will add a delicious crunch to your soup.
- Serve the soup hot, topped with shredded mozzarella cheese and the sautéed breadcrumbs for added texture and flavor.
Notes
For added flavor, consider adding fresh basil or parsley as a garnish before serving.