Chicken Parmesan Soup might just be the coziest dinner you didn’t know you needed. Imagine everything you love about classic chicken parm—cheesy, tomatoey, comforting goodness—turned into a creamy, slow-simmered soup that cooks while you go about your day. This crockpot version is proof that comfort food doesn’t have to be complicated.
I’ll admit, growing up on a Texas farm, soup wasn’t exactly on the weekly rotation—it was all about hearty casseroles and skillet meals. But once I started experimenting with my slow cooker in my New York kitchen, soups like this became a weeknight lifesaver.
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Why You’ll Love This Chicken Parmesan Soup
- Set it and forget it: Toss everything in, let the crockpot work its magic.
- Creamy & cheesy: Two cheeses—mozzarella and Parmesan—make it rich without being heavy.
- Kid and husband approved: Even picky eaters can’t resist melted cheese on top.
- Versatile: Add pasta, spinach, or extra veggies to fit your family’s style.
What Does Chicken Parmesan Soup Taste Like?
Think of your favorite plate of chicken parm, but spoonable. You’ll taste:
- Juicy shredded chicken in a silky, creamy broth.
- Parmesan’s nutty sharpness paired with melty mozzarella.
- Aromatic herbs like basil and oregano that give it that Italian “pizzeria” vibe.
It’s basically comfort in a bowl—perfect for chilly evenings or when you need something that hugs you from the inside out.
Ingredients You’ll Need for Chicken Parmesan Soup
One of the reasons I adore making Chicken Parmesan Soup in the slow cooker is how simple the ingredient list really is. You don’t need anything fancy—just everyday pantry staples and a few fresh items. The magic comes from how they all melt together over hours of slow cooking, giving you that creamy, cheesy comfort you’d expect from a big plate of chicken parmesan, but in spoonfuls.
Here’s what you’ll want to gather before you start:
- Chicken breast (1 lb, boneless and skinless) – Chicken breasts are lean and tender, making them the perfect base for this soup. If you prefer darker meat, chicken thighs also work wonderfully since they stay juicy during long cooking times.
- Chicken broth (4 cups) – This is your flavor foundation. I recommend a good-quality low-sodium broth, so you can control the saltiness as the soup simmers. Homemade broth works beautifully, but a store-bought version is fine too.
- Heavy cream (1 cup) – The secret to the luscious, velvety texture. For a lighter take, you can use half-and-half, or try a dairy-free option like coconut milk for a fun twist.
- Parmesan cheese (1 cup, grated) – This gives the soup its signature nutty, salty bite. Freshly grated Parmesan will melt better than the pre-shredded variety, which often has anti-caking agents that make soups a little grainy.
- Mozzarella cheese (1 cup, shredded) – Mozzarella is what gives the soup that irresistible melty goodness. It’s like having a layer of gooey cheese baked on top of traditional chicken parmesan—except here it’s swirled right into every bite.
- Onion (1 medium, chopped) – Adds a savory sweetness that balances out the cream and cheese. If you don’t love onions, don’t worry—they soften and melt into the broth as it cooks.
- Garlic (2 cloves, minced) – No Italian-inspired dish is complete without it. Garlic deepens the flavor and makes the whole kitchen smell heavenly.
- Herbs: dried basil (1 tsp) and dried oregano (1 tsp) – These bring that classic Italian seasoning you know from pasta nights. They’re simple, but together, they pack a punch.
- Garlic powder (1 tsp) and onion powder (1 tsp) – Think of these as backup flavor boosters, ensuring the soup has depth even if your fresh onion and garlic are mild.
- Olive oil (1 tbsp) – A touch of fat to sauté the onion and garlic, coaxing out even more flavor before everything goes into the slow cooker.
- Salt and black pepper (to taste) – Season gradually. Remember, Parmesan itself is salty, so it’s best to taste before adding too much extra.
- Uncooked pasta (½ cup, optional) – Adding pasta makes this more of a hearty one-pot meal. Rotini, penne, or even small shells work well. If you’re craving another carb-friendly crockpot meal, check out this Crockpot Cajun Chicken Pasta that’s always a hit.
A Note on Customizing Ingredients
This Chicken Parmesan Soup is wonderfully adaptable. You can sneak in vegetables like spinach, zucchini, or carrots during the last hour of cooking for extra nutrition. For more veggie-packed inspiration, I recommend trying my Mexican Street Corn Soup or Lemon Chicken Soup, both of which celebrate fresh flavors in the slow cooker.
By the time you’ve gathered these simple ingredients, you’re already halfway to a cozy, hands-off dinner that feels restaurant-worthy but tastes like home.
How to Make Chicken Parmesan Soup (Step by Step)
One of the things I love about Chicken Parmesan Soup is how simple it is to prepare. You don’t need fancy skills or hours standing over the stove—just your slow cooker, fresh ingredients, and a little patience while everything simmers to perfection. Let’s walk through it together:
Step 1: Start with the chicken
Place the boneless, skinless chicken breasts in the bottom of your slow cooker. This gives them a chance to soak up all the rich flavors as they cook low and slow. If you prefer, chicken thighs can be swapped in—they hold up beautifully during long cooking times.
Step 2: Add your creamy, cheesy base
Pour in the chicken broth, heavy cream, Parmesan cheese, mozzarella, onion, garlic, basil, oregano, garlic powder, and onion powder. Don’t be shy about stirring—this step is what combines the broth, herbs, and cheese into that silky, indulgent base that makes this dish stand out from ordinary soups.
Tip: Freshly grated Parmesan really makes a difference here. Pre-shredded cheese can sometimes leave soups a bit grainy, while fresh Parmesan melts smoothly into the broth.
Step 3: Season wisely
Add salt and pepper, but go light at first. Remember, the Parmesan is already salty. It’s easier to taste and adjust later than to overdo it now.
Step 4: Let the slow cooker do its magic
Cover and cook your Chicken Parmesan Soup:
- On low for 6–7 hours, or
- On high for 3–4 hours.
The chicken should be tender enough to shred with a fork. By this point, your kitchen will smell like an Italian restaurant on a cozy winter evening.
Step 5: Shred and return
Remove the chicken breasts from the slow cooker, place them on a cutting board, and shred them with two forks. Return the shredded chicken back into the soup and stir everything together. This is when the soup transforms into a hearty, cheesy masterpiece.
Shortcut: If you’ve got a hand mixer, you can shred the chicken right in the crockpot—just keep it on low speed.
Step 6: Optional pasta upgrade
If you’d like to make your Chicken Parmesan Soup more filling, stir in ½ cup of uncooked pasta (rotini, penne, or small shells are great choices). Cover and let it cook for another 30–40 minutes, until the pasta is tender.
Want more cozy pasta-based crockpot meals? You’ll love this Creamy Garlic Parmesan Chicken Pasta—it’s a weeknight hero just like this soup.
Step 7: Taste and serve
Give your soup one final taste for seasoning, adjusting salt and pepper if needed. Ladle into bowls, sprinkle with extra Parmesan, and serve hot. For the full “chicken parm” effect, pair it with garlic bread or a crisp side salad.
Bonus Serving Ideas
- Cheesy topper: Add a slice of mozzarella or provolone on top of each bowl and broil briefly for that classic chicken parm finish.
- Veggie boost: Stir in spinach or zucchini during the last 20 minutes of cooking for added nutrition.
- Soup and bread night: This pairs perfectly with crusty bread. For another crowd-pleaser, try my Slow Cooker Taco Soup for your next cozy dinner rotation.
Tips and Tricks for Perfect Chicken Parmesan Soup
- Shred smart: Use a hand mixer on low speed to shred chicken in seconds.
- Cheese matters: Pre-shredded cheese has fillers—freshly grated Parmesan melts smoother.
- Veggie boost: Add spinach, zucchini, or shredded carrots during the last hour of cooking.
- Make it lighter: Swap heavy cream for half-and-half or even coconut milk.
- Leftovers tip: If adding pasta, cook it separately and stir into bowls when serving. This prevents soggy noodles.
Storage
- Refrigerator: Store in an airtight container for up to 3 days.
- Freezer: Freeze (without pasta) for up to 3 months. Thaw overnight in the fridge before reheating.
- Reheat: Warm on the stove over medium-low, stirring often.
FAQs
Can I use chicken thighs instead of breasts?
Absolutely! Thighs stay juicy and shred beautifully.
Do I have to add pasta?
Nope—it’s just as comforting without. If you want fewer carbs, skip it.
Can this be made dairy-free?
Yes! Use full-fat coconut milk and dairy-free cheeses.
Conclusion
If you’ve been craving something creamy, cheesy, and downright comforting, this Chicken Parmesan Soup will be your new go-to. It’s the perfect slow cooker recipe when you want a hearty dinner with minimal effort. Try it once, and don’t be surprised if it becomes part of your regular rotation.
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