Description
A delicious and easy recipe for a comforting chicken parmesan soup made in a crockpot.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 can (14.5 oz) diced tomatoes
- 1 cup sliced carrots
- 1 cup sliced celery
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 cup cooked pasta (optional)
Instructions
- Place the chicken breasts in the crockpot.
- Add the chicken broth, diced tomatoes, carrots, celery, onion, garlic, basil, oregano, salt, and pepper.
- Cover and cook on low for 6 hours.
- After 6 hours, remove the chicken and shred it with two forks.
- Return the shredded chicken to the crockpot.
- Stir in the heavy cream and Parmesan cheese.
- If using, add the cooked pasta and stir until combined.
- Serve hot and enjoy!
Notes
- For a thicker soup, reduce the amount of chicken broth.
- Feel free to add other vegetables like spinach or bell peppers.
- This soup can be stored in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Crockpot
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 80mg
Keywords: 6-Hour Crockpot Chicken Parmesan Soup