Easy Crock Pot Creamy Chicken Parmesan Soup Recipe
Easy Crock Pot Creamy Chicken Parmesan Soup is the ultimate comfort food. After making this many times, I’ve discovered the trick to keeping it from being too thin. Jump to the recipe card or keep reading for my best tips. If you love recipes like this, you’ll also enjoy Easy Mediterranean Grilled Halloumi Skewers with Herb Sauce and Easy Chicken Shawarma Recipe Ready in Under 40 Minutes.
Why This Easy Crock Pot Creamy Chicken Parmesan Soup Recipe Is Pure Comfort
- Creamy and comforting
- Packed with flavor
- Easy to make in the crock pot
- Perfect for busy weeknights
What You'll Need for Easy Crock Pot Creamy Chicken Parmesan Soup Recipe
Choosing the right ingredients makes a big difference, but this recipe is forgiving enough to work with what you have.
- Chicken breasts
- Canned diced tomatoes
- Cream of chicken soup
- Chicken broth
- Parmesan cheese
- Italian seasoning
- Garlic
- Onion
- Salt
- Pepper
- Optional: Fresh parsley
- Optional: Grated Parmesan cheese
- Optional: Crusty bread
📝 Ingredient Notes
- Chicken breasts: Boneless, skinless chicken breasts work best.
🛒 Tools & Equipment I Recommend
- Crock Pot — Hands-off cooking for busy people → See on Amazon
- Immersion blender — Smooths out the soup without making a mess → See on Amazon
How to Make Easy Crock Pot Creamy Chicken Parmesan Soup Recipe
- Step 1: Place chicken breasts, diced tomatoes, cream of chicken soup, chicken broth, Italian seasoning, garlic, onion, salt, and pepper in the crock pot.
- Step 2: Cook on low for 6-8 hours or on high for 3-4 hours.
- Step 3: Remove chicken from crock pot and shred. Return chicken to crock pot. Stir in Parmesan cheese until melted.
- Step 4: Serve hot with optional toppings.
Cook's Tips for Perfect Easy Crock Pot Creamy Chicken Parmesan Soup Recipe
- : For a thicker soup, mix 1 tablespoon of cornstarch with 1 tablespoon of water and stir it into the soup before adding the Parmesan cheese.
- Common mistake and fix: Don't overcook the chicken. It can become tough and dry. If you're not sure, it's better to undercook it a bit and let it finish cooking in the soup.
- : For a lighter version, use low-fat cream of chicken soup and low-sodium chicken broth.
- : To make this soup ahead of time, prepare it up to the point of adding the Parmesan cheese. Store in the refrigerator for up to 2 days. Reheat on the stovetop over medium heat until warmed through. Add Parmesan cheese and stir until melted.
Storing & Reheating Easy Crock Pot Creamy Chicken Parmesan Soup Recipe
Short-Term Storage
Store in an airtight container in the fridge. Store leftovers in an airtight container in the refrigerator for up to 5 days. Make-ahead tip: This recipe can be made ahead of time and reheated when ready to serve.
Freezing Easy Crock Pot Creamy Chicken Parmesan Soup Recipe
Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
How to Reheat Without Drying It Out
Oven: Reheat in the oven at 350°F (175°C) for 15-20 minutes. Microwave: Reheat in the microwave for 2-3 minutes, stirring halfway through.
Recipe Notes
- Chef tip: For a spicy version, add a pinch of red pepper flakes to the soup.
- Best substitution: You can substitute the cream of chicken soup with a homemade cream sauce made from butter, flour, and milk.
- Make-ahead: This recipe can be made ahead of time and reheated when ready to serve.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If your soup is too thin, you can thicken it by mixing 1 tablespoon of cornstarch with 1 tablespoon of water and stirring it into the soup. Let it simmer for a few minutes until the soup thickens.
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Easy Crock Pot Creamy Chicken Parmesan Soup Recipe
Ingredients
Main Ingredients
- Chicken breasts
- Canned diced tomatoes
- Cream of chicken soup
- Chicken broth
- Parmesan cheese
Seasonings
- Italian seasoning
- Garlic
- Onion
- Salt
- Pepper
Optional Toppings
- Fresh parsley
- Grated Parmesan cheese
- Crusty bread
Instructions
- Step 1: Place chicken breasts, diced tomatoes, cream of chicken soup, chicken broth, Italian seasoning, garlic, onion, salt, and pepper in the crock pot.
- Step 2: Cook on low for 6-8 hours or on high for 3-4 hours.
- Step 3: Remove chicken from crock pot and shred. Return chicken to crock pot. Stir in Parmesan cheese until melted.
- Step 4: Serve hot with optional toppings.
Notes
- Chef tip: For a spicy version, add a pinch of red pepper flakes to the soup.
- Best substitution: You can substitute the cream of chicken soup with a homemade cream sauce made from butter, flour, and milk.
- Make-ahead: This recipe can be made ahead of time and reheated when ready to serve.
- Scaling: This recipe can be easily doubled or tripled to serve a larger crowd.
- Troubleshooting: If your soup is too thin, you can thicken it by mixing 1 tablespoon of cornstarch with 1 tablespoon of water and stirring it into the soup. Let it simmer for a few minutes until the soup thickens.
Storage
- Fridge: Store leftovers in an airtight container in the refrigerator for up to 5 days.
- Freezer: Freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.
- Oven reheat: Reheat in the oven at 350°F (175°C) for 15-20 minutes.
- Microwave reheat: Reheat in the microwave for 2-3 minutes, stirring halfway through.
- Make ahead: This recipe can be made ahead of time and reheated when ready to serve.
Nutrition Per Serving
- Calories: 350
- Protein: 30g
- Fat: 12g
- Carbs: 25g
- Fiber: 2g
- Sugar: 4g
- Sodium: 1200mg
- Cholesterol: 80mg
- Sat. Fat: 6g
Nutritional values are estimates only. Actual values may vary by brand and portion size.
Easy Crock Pot Creamy Chicken Parmesan Soup Recipe FAQs
Yes, you can make this soup ahead of time. Prepare it up to the point of adding the Parmesan cheese. Store in the refrigerator for up to 2 days. Reheat on the stovetop over medium heat until warmed through. Add Parmesan cheese and stir until melted.
If your soup is too thin, you can thicken it by mixing 1 tablespoon of cornstarch with 1 tablespoon of water and stirring it into the soup. Let it simmer for a few minutes until the soup thickens.
Yes, you can make this soup in the Instant Pot. Cook on high pressure for 10 minutes with a 10-minute natural release.
Yes, this soup is gluten-free. However, always check the labels on your ingredients to ensure they are certified gluten-free.
The best way to reheat this soup is in the oven at 350°F (175°C) for 15-20 minutes. You can also reheat it in the microwave for 2-3 minutes, stirring halfway through.
A Warm Final Note
I can’t wait for you to try Easy Crock Pot Creamy Chicken Parmesan Soup Recipe and see how effortlessly it comes together. When you make it, pop back here and leave a rating or share how it turned out — I love hearing from you!
