Crock Pot Creamy Chicken Parmesan Soup
A comforting and creamy soup that captures the essence of classic chicken parmesan, perfectly cooked in a crock pot for minimal effort.
Ingredients
Main Ingredients
- 1 to 1.5 pounds boneless, skinless chicken breasts Chicken thighs can also be used.
- 4 cups low-sodium chicken broth Used as the soup base.
- 8 ounces cream cheese Adds creaminess to the soup.
- 1 cup heavy cream Provides a luscious mouthfeel.
- 1 cup freshly grated Parmesan cheese For the signature chicken parmesan flavor.
- 3-4 cloves minced garlic For depth of flavor.
- 2 cups fresh spinach Can substitute with frozen spinach if needed.
- Italian seasoning, salt, pepper, and red pepper flakes To taste for seasoning.
Optional Add-ins
- 1 cup chopped carrots Adds sweetness and nutrition.
- 1 cup sliced mushrooms Enhances umami flavor.
- 1 medium chopped onion Enhances the overall flavor.
Instructions
Preparation
- Cut the chicken breasts into bite-sized pieces.
- Add the chopped chicken to the bottom of the crock pot.
- Pour in the chicken broth and mix slightly.
- If using optional vegetables like carrots or onions, add them here.
Cooking
- Sprinkle in salt, pepper, Italian seasoning, and red pepper flakes.
- Cut cream cheese into cubes and add on top of chicken and broth.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours.
Finishing Touches
- About 30 minutes before serving, stir in the heavy cream, Parmesan cheese, and spinach.
- Taste and adjust seasoning as needed.
- Ladle the soup into bowls and top with additional Parmesan cheese and fresh herbs.
Notes
For shredded chicken, shred after cooking and before adding cream and cheese. Avoid overcooking chicken thighs. These can become dry if cooked too long.