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Crock Pot Chicken Parmesan Soup Recipe

As the chill of autumn settles in, there’s nothing quite like a warm bowl of soup to comfort the soul. This Crock Pot Chicken Parmesan Soup is an easy, hearty dish that combines the flavours of classic chicken Parmesan with the convenience of slow cooking. Ideal for busy weeknights or lazy weekends, this recipe requires minimal prep and lets your slow cooker do all the work.

Ingredients

To prepare this delicious soup, you will need:

• 500g boneless, skinless chicken breasts
• 1 medium onion, diced
• 3 cloves garlic, minced
• 1 carrot, diced
• 1 celery stalk, diced
• 1 can (400g) of chopped tomatoes
• 750ml chicken stock
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon sugar (optional)
• Salt and pepper to taste
• 100g small pasta (such as ditalini or shell)
• 100g grated Parmesan cheese, plus extra for serving
• Fresh basil leaves for garnish
• Olive oil for sautéing

Instructions

1. Prepare the Ingredients: Start by heating a drizzle of olive oil in a frying pan over medium heat. Add the diced onion, carrot, and celery. Sauté for about 5 minutes until the vegetables are tender, then add the minced garlic and sauté for an additional minute until fragrant.

2. Combine in the Crock Pot: Transfer the sautéed vegetables to your slow cooker. Add the boneless chicken breasts, chopped tomatoes (with their juice), chicken stock, dried oregano, dried basil, sugar (if using), salt, and pepper. Stir everything together to ensure the chicken is well coated with the sauce.

3. Cook: Cover the slow cooker and set it on low for 6 to 8 hours or on high for 3 to 4 hours. The chicken should be cooked through and tender enough to shred easily.

4. Shred the Chicken: Once the cooking time is up, remove the chicken breasts from the crock pot and shred them using two forks. Return the shredded chicken to the soup, stirring to combine.

5. Add the Pasta: About 30 minutes before serving, add the small pasta to the soup. Cook on high (or low if that’s the setting you’re using) until the pasta is al dente, usually about 15 to 20 minutes, depending on the type of pasta.

6. Final Touches: Just before serving, stir in the grated Parmesan cheese, allowing it to melt into the soup for added creaminess. Adjust the seasoning with salt and pepper, if necessary.

7. Serve: Ladle the soup into bowls, garnishing with a sprinkle of extra Parmesan cheese and a few fresh basil leaves for a pop of colour. Serve with crusty bread on the side for a complete meal.

Tips for Success

• Versatility: Feel free to add more vegetables such as spinach or zucchini for added nutrition. These can be added to the slow cooker in the last hour of cooking to prevent them from becoming too mushy.
• Storage: This soup freezes well, so consider making a double batch. Store it in an airtight container in the freezer for up to three months. Thaw in the fridge overnight before reheating.
• Creamy Variation: For a creamy twist, stir in a small amount of cream or a dollop of cream cheese at the end of cooking for a velvety texture.

Conclusion

This Crock Pot Chicken Parmesan Soup is a delightful way to enjoy the comforting flavours of Italian cuisine without the fuss of complicated preparations. Not only is it perfect for warming you up on a cold evening, but it also makes for fantastic leftovers that taste just as good the next day. Whether you’re cooking for a family gathering or simply treating yourself to a warming bowl of goodness, this recipe is sure to become a favourite in your household. Enjoy!

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