Description
This comforting Chicken Parmesan Soup combines tender shredded chicken, hearty vegetables, and classic Italian flavors in a rich tomato broth. Slow-cooked to meld flavors, then finished with mozzarella, Parmesan, and fresh basil, it’s a warm and satisfying twist on the beloved chicken Parmesan dish served as a cozy soup.
Ingredients
Scale
Soup Base
- 4 garlic cloves, minced
- ½ large green bell pepper, finely chopped
- ½ medium white onion, finely chopped
- 1 can crushed tomatoes (14.5 ounces)
- ½ pound raw boneless skinless chicken breast
- 3 cups chicken stock, plus additional if needed
- 2 tablespoons tomato paste
- 2 teaspoons Italian seasoning
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ½ teaspoon red pepper flakes
Pasta & Cheese
- 4 ounces uncooked dry penne pasta
- 1 cup grated Parmesan cheese
- 2 tablespoons unsalted butter (optional)
- 2 cups shredded mozzarella cheese
Garnish
- Chopped fresh basil
Instructions
- Prepare Soup in Slow Cooker: In a 5-quart or larger slow cooker, combine the minced garlic, finely chopped bell pepper, chopped onion, crushed tomatoes, raw chicken breasts, chicken stock, tomato paste, Italian seasoning, kosher salt, black pepper, and red pepper flakes. Stir all ingredients together to combine.
- Cook Soup Low and Slow: Cover the slow cooker and cook the mixture on low for 7 ½ hours or on high for 3 ½ hours. This allows the flavors to develop deeply and the chicken to cook thoroughly.
- Cook Pasta Separately: When the slow cooker time is complete, set it to warm or keep it on low. Meanwhile, bring a medium pot of salted water to a boil, add the dry penne pasta, and cook according to package instructions until al dente. Drain the pasta thoroughly.
- Shred Chicken: Transfer the cooked chicken breasts from the slow cooker to a cutting board. Using two forks, coarsely shred the chicken into bite-sized pieces.
- Combine Ingredients: Return the shredded chicken to the slow cooker. Add the grated Parmesan cheese, optional butter, and cooked pasta. Stir gently until all ingredients are well combined and the cheese has melted slightly into the warm soup.
- Serve and Garnish: Ladle the soup into bowls and top each serving with shredded mozzarella cheese and freshly chopped basil for a vibrant, cheesy finish.
Notes
- The butter added at the end of cooking is optional but lends a rich mouthfeel and enhances the soup’s creaminess.
- Originally, the pasta was cooked directly in the slow cooker, but this often results in softer pasta and thicker soup, especially after reheating.
- Cooking pasta separately and adding it at the end preserves pasta texture and soup consistency, improving leftovers as well.
- To make the original method, add uncooked penne to the slow cooker during the last 20-30 minutes of cooking on HIGH, ensuring it cooks al dente; additional broth may be needed to thin the soup accordingly.
- This soup can easily be adapted for stovetop preparation with sautéing vegetables, simmering the chicken mixture, and cooking pasta separately, then combining—all detailed in the recipe article.
Nutrition
- Serving Size: 1 bowl (about 1 ½ cups)
- Calories: 320
- Sugar: 5g
- Sodium: 850mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 4g
- Protein: 28g
- Cholesterol: 75mg
