Creamy Chicken Parmesan Soup (Printable Version)
Velvety chicken and vegetables blend with Parmesan for a comforting Italian-style dish.
# What You Need:
→ Meats
01 - 1½ lbs boneless, skinless chicken breasts or thighs
→ Vegetables
02 - 1 medium yellow onion, diced
03 - 3 medium carrots, peeled and sliced
04 - 2 celery stalks, sliced
05 - 3 cloves garlic, minced
→ Liquids
06 - 4 cups low-sodium chicken broth
07 - 1 (14 oz) can crushed tomatoes
→ Spices & Seasonings
08 - 1½ tsp Italian seasoning
09 - 1 tsp salt (or to taste)
10 - ½ tsp black pepper
11 - ¼ tsp crushed red pepper flakes (optional)
→ Dairy
12 - 1 cup heavy cream
13 - ¾ cup grated Parmesan cheese
→ Pasta
14 - ¾ cup small pasta (ditalini, elbows; gluten-free if needed)
→ Garnish
15 - ¼ cup fresh basil or parsley, chopped
# How to Make It:
01 - Place chicken, onion, carrots, celery, garlic, chicken broth, crushed tomatoes, Italian seasoning, salt, black pepper, and red pepper flakes in the slow cooker.
02 - Cover and cook on LOW for 6 hours or HIGH for 3½ hours, until chicken is tender and fully cooked through.
03 - Remove chicken from the slow cooker. Shred using two forks and return the meat to the soup.
04 - Stir in heavy cream and Parmesan cheese. Add pasta if using. Cover and cook on HIGH for 20–25 minutes, or until pasta is tender.
05 - Taste and adjust seasoning with additional salt and pepper if needed. Ladle into bowls and garnish with fresh basil or parsley.
# Expert Advice:
01 -
- Its practically effortless but tastes like you spent hours at the stove
- The creamy Parmesan finish transforms ordinary chicken soup into something restaurant-worthy
02 -
- The soup will look thin and unimpressive until you add the cream and Parmesan
- Pasta absorbs liquid as it sits, so the soup thickens even more overnight
03 -
- Half-and-half works if you want something lighter
- A cornstarch slurry creates an even thicker texture if you prefer