Description
This Crock Pot Creamy Chicken Parmesan Soup is a rich and comforting dish perfect for cozy meals. Featuring tender shredded chicken simmered with Italian herbs, garlic, onion, and chicken broth, then finished with creamy heavy cream and savory Parmesan cheese. Optional additions like spinach, mushrooms, and red chili flakes add extra depth and flavor.
Ingredients
Scale
Main Ingredients
- 2 lbs boneless, skinless chicken breasts
- 4 cups chicken broth
- 3 cloves garlic, minced
- 1 medium onion, diced
- 2 teaspoons Italian herb blend (basil, oregano, thyme)
- Salt and black pepper, to taste
Dairy
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
Optional Ingredients
- 2 cups fresh spinach, chopped
- 1 cup mushrooms, sliced
- 1/2 teaspoon red chili flakes
Instructions
- Prepare Ingredients: Place the boneless, skinless chicken breasts into the Crock Pot. Add chicken broth, minced garlic, diced onion, Italian herbs, salt, and pepper for seasoning.
- Cook the Soup: Set Crock Pot to low heat and cook for 6 to 7 hours or on high heat for 3 to 4 hours until the chicken is fully cooked and tender.
- Shred Chicken: Remove the chicken breasts from the pot and shred them using two forks. Return the shredded chicken back into the Crock Pot.
- Finish Soup: Stir in the heavy cream and grated Parmesan cheese during the last 30 minutes of cooking to create a creamy texture and rich flavor.
- Adjust and Serve: Add optional ingredients like spinach, mushrooms, or red chili flakes if desired. Taste and adjust salt and pepper as needed. Garnish and serve warm.
Notes
- For a thicker soup, reduce some broth before adding cream and cheese.
- Spinach and mushrooms can be added at the last 30 minutes with the cream and cheese for extra flavor and nutrition.
- Use freshly grated Parmesan for best flavor.
- Adjust red chili flakes according to your heat preference.
- Leftovers can be refrigerated for up to 3 days or frozen for up to 2 months.
