Chicken Parmesan Soup

Chicken Parmesan Soup is hearty, cheesy and easy to prep. Make it on the stove or in a crockpot, and your family will ask for this one again and again.

“I grew up eating my mom’s chicken parm, and this is such a fun way to use those flavors in a soup! I used to make this recipe in college to rave reviews, and now years later I still turn to this soup for a comforting, easy meal.”

—Katherine

“Made this yesterday for the hubby and I. It was an instant hit!!! We couldn’t get enough. The hubby took leftovers to work today and a bunch of his colleagues saw/smelled it and asked for the recipe. This will definitely be a frequent dinner in our home. So yummy!”

—Leah

“What a mouth-wateringly delicious recipe! I followed your directions to a T and it came out just perfect! We all but licked our bowls, and we are already looking forward to the leftovers for tomorrow. This recipe is definitely a keeper!”

—Nazish

Chicken Parm Soup That Has Been Perfected For Over A Decade

This recipe was one of the first ones that took off (we wouldn’t say it went viral, but maybe kind of viral) and introduced a lot of people to Foxes Love Lemons.

While the flavors were always solid (tomatoey, herby, cheesy), we eventually realized the pasta part of it could be a bit better. When we first shared this Chicken Parmesan Soup in 2014, the pasta was cooked directly in the slow cooker – very on-trend for the time.

While that method absolutely still works, it can lead to a softer pasta and thicker soup, especially when reheated. After making this dozens of times for our family over the years, it turns out that cooking the pasta separately and stirring it in at the end makes a big difference in texture, consistency and leftovers.

So consider this the refreshed version of this reader favorite. This updated version is simpler and honestly, just better.

Chicken Parmesan Soup Ingredients

A full recipe card, including exact ingredient amounts, appears at the bottom of this post.

• garlic – adds savory depth and classic Italian flavor.
• green bell pepper – adds a subtle sweetness.
• onion – creates a flavorful base as the soup slow cooks. White onion or yellow onion are both fine here.
• crushed tomatoes – form the tomato-rich backbone of the soup.
• chicken breast – shreds beautifully so there’s chicken in every bite.
• tomato paste – intensifies the tomato flavor and adds richness.
• Italian seasoning – a convenient herb and spice blend that brings lots of classic flavor.
• salt and pepper – essential for balance and seasoning.
• red pepper flakes – adds a gentle heat. Leave them out for no spice.
• pasta – we like penne here, as it’s sturdy and holds up well when stirred in.
• Parmesan cheese – adds that salty, nutty flavor that defines chicken parm.
• unsalted butter – an optional (but encouraged!) addition at the end that adds silkiness and richness to this chicken parm soup.
• shredded mozzarella cheese – the melty, stretchy topping that gives true chicken parm vibes.
• fresh basil – a bright garnish to finish.

How To Make Crockpot Chicken Parmesan Soup

1. STIR AND SLOW COOK. In the bowl of your slow cooker, stir together the garlic, bell pepper, onion, tomatoes, chicken, stock, tomato paste, Italian seasoning, salt, black pepper and red pepper flakes. Cover and cook on low 7-1/2 hours or on high 3-1/2 hours.
2. COOK PASTA. When the slow cooker time is up, cook the pasta according to package instructions for al dente, then drain. 

3. SHRED. While the pasta cooks, transfer the chicken breast to a cutting board and use forks to coarsely shred it.

4. FINISH. Add the Parmesan, butter, cooked pasta and shredded chicken to the slow cooker and stir until well combined.

5. SERVE. Serve garnished with shredded mozzarella cheese and basil. 

Chicken Parmesan Soup: Stovetop Option

If you don’t want to use a slow cooker, this chicken Parmesan soup adapts easily to the stovetop:

1. BOIL & SAUTE. Get a big pot of water heating up for the pasta. At the same time, saute the onion and bell pepper in a separate large pot in a bit of oil over medium heat until the vegetables are softened, about 4 to 6 minutes. Add the garlic and cook 30 seconds, while stirring.
2. SIMMER. Add the crushed tomatoes, tomato paste, chicken stock, Italian seasoning, salt, pepper and red pepper flakes. Heat to boiling over medium-high heat, then reduce the heat to medium-low, cover and cook until the chicken is cooked through, about 12 to 15 minutes.
3. PASTA. While the chicken is cooking, cook the pasta according to package directions for al dente and drain.
4. FINISH. Shred the chicken and return it to the pot. Add the Parmesan, butter and cooked pasta and stir until well combined. Serve topped with mozzarella and basil.

Crockpot Chicken Parm Soup Variations

• EXTRA CHEESY: Stir even more mozzarella directly into the crockpot chicken parm soup before serving it.
• CREAMY: Stir in 1/2 to 1 cup heavy cream before serving.
• SPICIER: Add even more red pepper flakes.
• VEG-FORWARD: Add baby spinach or sliced zucchini during the last 30 minutes of slow cooking.
• SHORT ON TIME: Use the stovetop option above.

Storage And Reheating

• Refrigerate: If you have leftover crockpot chicken parmesan soup, transfer it to an airtight container and place it in the fridge uncovered for a few hours until it is fully chilled, then cover it with the lid and keep in the refrigerator up to 3 days.  
• Reheat: Warm gently on the stovetop, or in the microwave at 50% power, until warmed through, adding a splash of broth or water to loosen the soup if needed.
• Freeze: Chill and then freeze in an airtight container for up to 3 months. Thaw in the fridge overnight before reheating. The pasta will be a softer texture when reheated.

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