You know, there’s nothing quite like a cozy bowl of soup to warm you up on those chilly days, and our family absolutely adores Crockpot Chicken Parmesan Soup. It’s one of those dishes that fills the kitchen with an irresistible aroma and brings everyone together. I remember the first time I made this dish; I was inspired by a cold winter day and a craving for something comforting yet rich in flavor. The idea struck me to transform our beloved Chicken Parmesan into a soup. Little did I know it would become a family staple!
There’s something magical about letting ingredients simmer slowly in a crockpot. It’s like creating a masterpiece with minimal effort, and the results are always spot-on. I love that this soup captures the essence of Chicken Parmesan, with tender chicken, savory tomatoes, and of course, the cheesy goodness. The process is incredibly simple, yet what you end up with is a dish that looks and tastes as if you’ve spent hours in the kitchen.
A particular memory that stands out is a snowy day last winter when we were all cooped up inside. I decided to whip up this Crockpot Chicken Parmesan Soup, and the kids were so excited when they smelled it cooking. They gathered around, peeking into the pot, and couldn’t wait to dig in. We paired it with some crusty bread, and it was the perfect meal to enjoy by the fire. It’s these little moments of joy that make cooking such a rewarding experience.
I encourage you to give this recipe a try, especially if you’re a fan of Chicken Parmesan. It’s not just a meal; it’s an experience, a way to bring people together around the table. Plus, using your crockpot means you have more time to relax while it does all the hard work. Trust me, once you serve this delightful soup, your family will be asking for it again and again. So, let’s dive into the recipe and make some delicious memories!
How to Make Crockpot Chicken Parmesan Soup
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Ingredients:
- 3 boneless chicken breasts
- 1 tablespoon minced garlic
- 1 can crushed tomatoes (28 oz)
- 1 can tomato sauce (15 oz)
- 1 tsp salt
- 1 tsp ground black pepper
- 2 tsp Italian Seasoning
- 4 cups chicken broth
- 1 cup parmesan cheese (freshly shaved)
- 1 cup heavy whipping cream
- 8 oz rotini pasta (uncooked)
- 1/2 cup bread crumbs
- 1 tablespoon butter
- 1 1/2 cup shredded mozzarella
Directions:
- Begin by placing the chicken breasts, minced garlic, crushed tomatoes, tomato sauce, salt, pepper, Italian seasoning, and chicken broth into the crockpot.
- Cover with the lid and set your crockpot to cook on low for 6-8 hours or on high for 3-4 hours.
- Once the chicken is fully cooked, remove it and shred it into bite-sized pieces before returning it to the pot.
- Stir in the parmesan cheese, heavy whipping cream, and uncooked rotini pasta. Replace the lid and continue cooking on low for another 30 minutes or on high for 15 minutes until the pasta is al dente.
- During this time, melt the butter in a saucepan over medium heat and sauté the breadcrumbs until they’re golden and crispy.
- When ready to serve, ladle the soup into bowls and top each serving with mozzarella cheese and a sprinkle of the toasted breadcrumbs. Dig in and enjoy!
Flexible Ingredient Options for Every Cook
If you’re short on ingredients, don’t worry! Swap out heavy whipping cream with coconut milk for a lighter touch. Use penne or fusilli if rotini isn’t on hand. No parmesan? Pecorino Romano works wonderfully, providing a similar cheesy kick. Feel free to use canned whole tomatoes if you run out of crushed ones, just give them a quick blend.
Best Ways to Store Leftover Crockpot Chicken Parmesan Soup
To store any leftover soup, allow it to cool completely before placing it in an airtight container. It can be stored in the refrigerator for up to 3 days. If you wish to freeze it, pour it into freezer-safe containers, leaving some space for expansion, and it should last for up to 2 months. When ready to enjoy again, thaw overnight in the fridge and reheat gently on the stove.
Perfect Pairings for Crockpot Chicken Parmesan Soup
This hearty soup pairs beautifully with a side of garlic bread or a simple Caesar salad. For a beverage, consider serving it with a crisp white wine like Pinot Grigio to complement the creamy texture. If you’re in the mood for something non-alcoholic, a sparkling water with lemon or an iced tea would refreshingly balance the meal.
What You Need to Know Before Making This Dish
Always ensure the chicken is thoroughly cooked before shredding and adding the pasta. For a thicker consistency, allow the soup to simmer uncovered for a few minutes. Consider browning the chicken in a skillet before adding it to the crockpot for added depth of flavor. Don’t skip toasting the breadcrumbs—they add a delightful crunch!
Using What’s in Season for Crockpot Chicken Parmesan Soup
In spring, add fresh basil for a burst of flavor. Summer’s bounty allows for the inclusion of fresh tomatoes instead of canned. Fall calls for hearty root vegetables like carrots, while winter is perfect for adding a pinch of nutmeg to enhance its warmth. Adjust according to what’s fresh and available.
FAQs:
Can I use chicken thighs instead of breasts?
Absolutely, chicken thighs can be a great alternative to breasts in this soup. They tend to be juicier and bring a slightly richer flavor. Just be sure to adjust the cooking time as needed, ensuring they reach the appropriate internal temperature before shredding for the soup.
Is it possible to make this soup on the stovetop instead of a crockpot?
Yes, you can definitely make this soup on the stovetop. Simply simmer the ingredients in a large pot over low heat for about an hour, or until the chicken is cooked through. Follow the remaining steps as outlined, adjusting the cooking times to ensure the pasta is tender.
What can I substitute for heavy whipping cream?
If you’re looking for a lighter option or don’t have heavy whipping cream on hand, you can substitute it with half-and-half or even evaporated milk. For a non-dairy alternative, coconut milk or almond milk can also work, though these will impart a slightly different flavor profile to the soup.
Can I add vegetables to this soup?
Of course! Adding vegetables can enhance the nutritional profile and add more flavor. Consider including spinach, kale, or even diced bell peppers toward the end of cooking. These will add a nice texture and some vibrant color to your soup, making it even more inviting.
How can I make this soup spicier?
If you’re a fan of spice, you can easily kick it up a notch by adding red pepper flakes or a dash of hot sauce to the crockpot along with the other ingredients. Adjust the amount to suit your taste, and be sure to taste as you go so you can control the heat level.
Is it okay to leave the pasta in the soup when storing it?
While it’s fine to store the soup with the pasta, keep in mind that the pasta will continue to absorb liquid and may become softer. To avoid overly mushy pasta, you might consider cooking it separately and adding it to individual servings as you reheat the soup.
Crockpot Chicken Parmesan Soup
Equipment
- Crockpot
Ingredients
- 3 pieces boneless chicken breasts
- 1 tablespoon minced garlic
- 1 28 oz can crushed tomatoes
- 1 15 oz can 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 ounces rotini pasta uncooked
- 1/2 cup bread crumbs
- 1 tablespoon butter
- 1 1/2 cup shredded mozzarella
Instructions
For Soup:
- In your crockpot, combine the chicken breasts, minced garlic, crushed tomatoes, tomato sauce, salt, pepper, Italian seasoning, and chicken broth.
- Cover the crockpot with its lid and cook on low heat for 6 to 8 hours, or on high heat for 3 to 4 hours.
- Once cooked, shred the chicken and mix in the shredded Parmesan cheese, heavy whipping cream, and uncooked rotini pasta. Cover and cook on low for 30 minutes or high for 15 minutes.
For Topping:
- In a separate saucepan, sauté the bread crumbs in butter until golden.
- Serve the soup topped with mozzarella cheese and the sautéed bread crumbs. Enjoy your delicious meal!
