Crock Pot Creamy Chicken Parmesan Soup
A delightful and comforting soup that combines shredded chicken, creamy broth, and Parmesan cheese for a rich flavor experience.
Ingredients
For the Soup Base
- 1 pound chicken breast, shredded Can use pre-cooked or uncooked.
- 1 can (14.5 ounces) diced tomatoes
- 1 cup chicken broth
- 1 cup heavy cream Can be adjusted for a lighter version.
- 1 teaspoon Italian seasoning Add more to taste if desired.
Aromatics
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
For Serving
- 1 cup freshly grated Parmesan cheese For a richer flavor.
- Fresh basil for garnish
Instructions
Preparation
- Add the olive oil, chopped onion, and minced garlic to your crock pot. Sauté until fragrant.
- Add the shredded chicken breast to the pot.
- Incorporate the diced tomatoes and chicken broth into the crock pot.
- Sprinkle Italian seasoning and add salt and pepper to taste. Stir well.
Cooking
- Set your crock pot to cook on low for 6-8 hours or on high for 3-4 hours.
- About 30 minutes before serving, stir in the heavy cream and freshly grated Parmesan cheese.
- Serve by ladling into bowls and garnish with fresh basil.
Notes
Store leftovers in the refrigerator for up to 3 days or freeze for up to 3 months. Adjust the soup's creaminess and flavors as desired.