Description
A cozy and creamy chicken parmesan soup perfect for busy weeknights or lazy weekends.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 cup diced tomatoes
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- Fresh basil for garnish
- Pasta (optional)
Instructions
- Place the chicken breasts in the bottom of the crock pot.
- Add the chicken broth, diced tomatoes, garlic powder, onion powder, Italian seasoning, salt, and pepper. Stir gently.
- Cover and cook on low for 360-420 minutes or high for 180-240 minutes.
- Once the chicken is cooked, shred it in the pot.
- Stir in the heavy cream and grated Parmesan cheese until creamy.
- If desired, cook pasta according to package instructions and add it to the soup before serving.
- Garnish with fresh basil and additional Parmesan cheese, if desired.
Notes
This soup stores beautifully in the fridge for up to 3 days. For a lighter version, substitute heavy cream with half-and-half or a non-dairy alternative.
- Prep Time: 15 minutes
- Cook Time: 420 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 320
- Sugar: 2g
- Sodium: 750mg
- Fat: 24g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 1g
- Protein: 22g
- Cholesterol: 80mg