Chicken Parmesan Soup
A cozy, comforting soup that captures the flavors of chicken parmesan without the hassle of frying, made easy in a slow cooker.
Ingredients
Main Ingredients
- 1.5-2 pounds Boneless skinless chicken breasts or thighs
- 1 jar marinara sauce (around 24 ounces) Use quality marinara for best flavor.
- 4 cups chicken broth
- 1 small onion, finely chopped
- 3-4 cloves garlic, minced
- 1-2 teaspoons Italian seasoning
- to taste Salt and pepper
- 1 tablespoon tomato paste (optional) For a deeper tomato flavor.
- to taste Parmesan cheese, freshly grated
- to taste Mozzarella cheese for topping For that gooey finish.
- to serve Fresh basil or parsley
- as needed Pasta like small shells, ditalini, or broken spaghetti, cooked separately Keep pasta separate for better texture.
Instructions
Preparation
- Spray your slow cooker with a little oil or use a liner for easy cleanup.
- Add marinara sauce, chicken broth, onion, garlic, Italian seasoning, and a pinch of salt and pepper. If using tomato paste, whisk it in now.
- Nestle the chicken into the sauce. Cover and cook on low for 6 to 7 hours or on high for 3 to 4 hours until the chicken is very tender.
- Shred the chicken in the slow cooker using two forks.
- Stir in a handful of Parmesan cheese and adjust the seasoning.
Serving
- Serve in bowls with cooked pasta added to each bowl, topped with mozzarella, and let it melt.
- Garnish with fresh basil or parsley.
Notes
Store soup and pasta separately to prevent thickening. For reheating, warm the soup gently and add a splash of broth if needed. Offering toppings like extra cheese or herbs enhances the experience.