Irresistible Chicken Parmesan Soup
A warm, cozy soup that combines classic chicken Parmesan flavors with a creamy, savory broth, featuring tender chicken, pasta, and gooey cheese.
Ingrédients
Soup Base Ingredients
- 2 cups cooked chicken, shredded You can use rotisserie chicken as a time saver.
- 1 can (14.5 oz) diced tomatoes, drained Draining helps avoid extra liquid in the soup.
- 4 cups chicken broth Use warm broth to help the soup cook faster.
- 1 cup shredded mozzarella cheese Add in the last 30 minutes for a creamy texture.
- 1/2 cup grated Parmesan cheese Stir in during the last 30 minutes.
- 1 teaspoon Italian seasoning
- to taste Salt and pepper
- 1 cup cooked pasta (optional) Use gluten-free pasta if needed.
- to taste Fresh basil for garnish (optional) Adds a fragrant touch to the soup.
Instructions
Preparation
- Shred the cooked chicken into bite-sized pieces.
- Drain the diced tomatoes and have the chicken broth ready.
- Gather all your ingredients in one place for smooth preparation.
Cooking
- In your crockpot, combine the shredded chicken, drained diced tomatoes, chicken broth, and Italian seasoning.
- Add salt and pepper according to your taste preference and stir well.
- Cover the crockpot and set it to cook on low for 6-8 hours, or on high for 3-4 hours.
- Stir in both cheeses about 30 minutes before serving to allow them to melt.
- If using pasta, add it during the last 30 minutes to warm through.
- Taste and adjust the seasoning before serving.
- Let the soup sit for a few minutes after turning off the heat.
Serving
- Ladle the soup into bowls and garnish with fresh basil before serving hot.
Notes
This soup can be made ahead of time and stored in the fridge for 3-4 days or frozen for longer storage. When reheating, add a splash of broth if the soup has thickened.