Simple, yet special, recipes for the home chef.

Slow Cooker Chicken Parmesan Soup #SundaySupper

Slow Cooker Chicken Parmesan Soup - All of the flavors of decadent Chicken Parmesan in a waistline-friendly crockpot soup! Takes just minutes to prep. |

Have you ever accidentally made enough food to feed a small army? Mind you, my family is not a small army. There’s just my husband and I, and our pooch (but dogs can’t eat soup). But there I was, with a slow cooker bubbling over with FOURTEEN CUPS of soup. Um, oops.

I think the problem stems from the fact that when I make soups, I don’t start out with any measurements in mind. I just throw stuff in, eyeballing it and taking notes as I go, and at the end, realize how much the ingredients have really added up. I also have a very large slow cooker (in addition to a smaller crockpot). I normally use this large one for parties where I’m serving a big batch of chili or meatballs or something. But somehow, this soup got made in the large one, and now my freezer is full of this stuff. I was able to give some of it away, but we’ll still be eating it until mid-July probably!

Slow Cooker Chicken Parmesan Soup - All of the flavors of decadent Chicken Parmesan in a waistline-friendly crockpot soup! Takes just minutes to prep. |

“Slowly Bringing In The New Year” is the theme of this week’s #SundaySupper, hosted by Cindy of Cindy’s Recipes and Writings. Believe it or not, even those my freezer is brimming with soup, I can’t wait to discover more slow cookin’ recipes to get me through this frigid (!!!) Michigan winter. Maybe I can even practice my “making an appropriate amount of food for two people” skills. Or, I could just buy an extra freezer. Hmmm.

The good news is that I really won’t mind eating this soup for the next few months. It has all of the flavors of decadent Chicken Parmesan, but in a more waist-friendly vehicle. Chicken broth and crushed tomatoes are simmered with garlic, onion, basil, oregano and red pepper flakes for an aromatic base. Shredded lean chicken breast, green bell pepper and gemelli pasta fill you up. And everything is topped with a little cheese, of course.

Slow Cooker Chicken Parmesan Soup - All of the flavors of decadent Chicken Parmesan in a waistline-friendly crockpot soup! Takes just minutes to prep. |

Pssst – love slow cooker recipes? You can find a few more soups, one pot meals and side dishes straight from my crockpot here. Also, find recipes I’ve collected from all over the Internet on my Slow Cooker Pinterest Board:

Follow Lori Yates | Foxes Love Lemons’s board slow cookin’ on Pinterest.

Slow Cooker Chicken Parmesan Soup

Yield: about 6 cups

Prep Time: 20 minutes

Cook Time: 4 hours


  • 3 garlic cloves, minced
  • 1 green bell pepper, chopped
  • 1 can (14.5 ounces) crushed tomatoes
  • 1/2 pound (raw) boneless, skinless chicken breasts
  • 3 cups chicken broth, plus additional if needed
  • 1/2 cup chopped white onion
  • 1/2 cup shredded Parmesan cheese, plus extra for garnish
  • 1 tablespoon chopped fresh basil
  • 2 teaspoons chopped fresh oregano
  • 1/8 teaspoon red pepper flakes (or more if you like it spicy!)
  • 4 ounces (uncooked) dry gemelli or penne pasta
  • Chopped fresh basil or parsley, for garnish


  1. In slow cooker, stir together garlic, bell pepper, crushed tomatoes, chicken, broth, onion, 1/3 cup cheese, basil, oregano and red pepper flakes. Cook on high 3-1/2 hours or on low 7 hours.
  2. Transfer chicken breasts to cutting board and coarsely shred; return to slow cooker. Stir in pasta. Cook on high 30 minutes longer or until pasta is cooked al dente. If soup becomes too thick after pasta is cooked, stir in additional broth until desired consistency is reached, and warm through.
  3. Serve garnished with extra Parmesan cheese and chopped basil or parsley.

This recipe originally appeared here on the Naturebox blog.

Ease into 2014 with these great slow-cooker and crock pot ideas from the Sunday Supper Group!

Whet Your Appetite

Simmering Soups, Stews, and Side Dishes

Main Courses

Join the #SundaySupper conversation on twitter on Sunday!SSbadge-200x200 We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm EST. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. Check out our #SundaySupper Pinterest board for more fabulous recipes and food photos.
Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here – Sunday Supper Movement.

108 Responses to “Slow Cooker Chicken Parmesan Soup #SundaySupper”

  1. Marjory @ Dinner-Mom — January 5, 2014 at 7:13 am

    I would love to have a freezer filled with this soup! Love that you have two crock pots – I have a large and a small (for oatmeal and such)…and will be getting an extra large so soon I’ll have an entire family!


  2. Cindys Recipes — January 5, 2014 at 8:54 am

    Been there Lori. When I had to learn to cook again for two, it always turned out enough for three. Not enough for another meal and too little to freeze!


    • Lori | Foxes Love Lemons replied: — January 7th, 2014 @ 12:37 pm

      I’ve been cooking for 2 for about 10 years now, and I still don’t think I’ve ever successfully made a meal without any leftovers. But we don’t mind – it gives us a lunch for the next day!

  3. Renee Goerger — January 5, 2014 at 8:56 am

    I ALWAYS cook enough for a small army and I can’t seem to stop myself, either. LOL! I’d be thrilled to have all of the leftovers of this soup that you have. It looks SO tasty!!!
    Renee – Kudos Kitchen


  4. L.A. Brown — January 5, 2014 at 8:56 am

    I love the opening to this post because, yes, I’ve accidentally done that. And yes it’s just me and the hubs and two dogs. Great looking soup, nice cooking with you on #SS


  5. Liz — January 5, 2014 at 10:10 am

    Lori, your chicken soup is packed full of delicousness! YUM!


  6. Julie @ Texan New Yorker — January 5, 2014 at 10:44 am

    This looks terrific! A couple months ago I made Eggplant Parmesan Soup for #SS, and it tasted just like eggplant parm but easier to make and easier on the waistline, like yours. I love chicken parmesan too, so I’ll have to try this. Thanks!


    • Lori | Foxes Love Lemons replied: — January 7th, 2014 @ 12:38 pm

      Oh, Eggplant Parm soup sounds GREAT. Off to check it out!

  7. mommasangelbaby — January 5, 2014 at 10:53 am

    Send some my way!! If only that were practical! This sounds delicious, and since you sending me some isn’t really practical, I guess I’ll just have to make some of my own. Thanks so much for sharing this deilicious sounding recipe & HUGS!


    • Lori | Foxes Love Lemons replied: — January 7th, 2014 @ 12:39 pm

      I’m telling you, if Amazon ever gets those delivery drones up and running, food bloggers will be next. I think we’d all love to be able to instantly send food to each other!

  8. Tammi — January 5, 2014 at 11:16 am

    Lori this looks amazing!! I HAVE to try this, and then freeze it, and have it all winter long! It’s pretty Frigid here in NH too!! Thanks for sharing.


  9. debattinella — January 5, 2014 at 11:59 am

    This looks great and would be fantastic today… our temps are negative and the governor already called off school in the entire state of MN tomorrow! Pinning to make soon!


    • Lori | Foxes Love Lemons replied: — January 7th, 2014 @ 12:40 pm

      Sounds like MN does it the smart way. Here in MI, they just close each school individually, so the ticker at the bottom of the news station runs through, literally, THOUSANDS of closings. Makes more sense to just close them all by the governor!

  10. Shaina Wizov — January 5, 2014 at 12:15 pm

    Totally not a bad thing to have your freezer stocked with this soup, it looks delicious!


  11. Wendy — January 5, 2014 at 12:40 pm

    We’re a two-person, two-feline household…I also end up with tons of leftovers! Thankfully, my hubby will eat soup two nights in a row…and I can freeze some for an “I don’t wanna cook” night. This soup looks fantastic…must make. My new slow cooker has earned a spot on the counter instead of inside a dark cabinet, so I’m planning to use it often!


    • Lori | Foxes Love Lemons replied: — January 7th, 2014 @ 12:42 pm

      That’s awesome, Wendy. My hubby is pretty agreeable about eating the same meal two days in a row, too. Makes life easier!

  12. Courtney @ Neighborfood — January 5, 2014 at 1:09 pm

    I LOVE this! I make giant pots of soup all the time and end up having to freeze 3/4 of it…or eat it for every meal until we’re so sick of it we could scream. HA! I’m definitely pinning this one. It look fabulous!


    • Lori | Foxes Love Lemons replied: — January 7th, 2014 @ 12:42 pm

      Haha, “until we’re both so sick of it we could scream.” Oh, have I been there.

  13. Constance — January 5, 2014 at 1:12 pm

    YUM!!! That looks fantastic.


  14. The Ninja Baker — January 5, 2014 at 3:57 pm

    You may have enough to feed a small army, Lori…But, if you invite friends over, my guess your soup dilemma will be solved…But then again, you might miss this most delicious looking chicken park soup…Of course, I’ve saved the recipe for future family / friend get-togethers =)


    • Lori | Foxes Love Lemons replied: — January 7th, 2014 @ 12:42 pm

      Hehe yeah, I should have just invited everybody over for a big soup party!

  15. Tara — January 5, 2014 at 5:22 pm

    Looks fantastic Lori, I always make too much too but I do provide dinner for my MIL and I love to have something in the freezer for later. I could take some off your hands gladly!!!


    • Lori | Foxes Love Lemons replied: — January 7th, 2014 @ 12:43 pm

      That’s great, Tara. Sometimes, I wish we had relatives that lived closer so I could give more leftovers away. I am seeing my mom this weekend though, and plan to take her a big bag of frozen soups.

  16. Aysegul — January 5, 2014 at 6:31 pm

    Lori, this looks amazing! I am the same way when making soup. Always end up with a ton of soup.. :)


    • Lori | Foxes Love Lemons replied: — January 7th, 2014 @ 12:43 pm

      I think it’s impossible to make a small batch of soup! Seriously!

  17. Family Foodie — January 5, 2014 at 6:31 pm

    I love how hearty this soup is! It looks absolutely delicious! Such a great idea to make Chicken Parm into a soup… yum!


  18. Hezzi-Ds Books&Cooks — January 5, 2014 at 6:54 pm

    Chicken Parmesan as a soup? Yes please!


  19. cupcakekalechip — January 5, 2014 at 8:12 pm

    Love this! My huby claims soup isn’t a meal but I think this would convince him otherwise!


    • Lori | Foxes Love Lemons replied: — January 7th, 2014 @ 12:48 pm

      Haha, I think most men claim it isn’t a meal! I make my husband eat it anyway!

  20. Tammy @ — January 5, 2014 at 10:37 pm

    I have a similar problem with all recipes- making too much that is. We have six children but only one is still at home. We’re still adjusting. Your soup looks amazing. I can’t wait to try it.


    • Lori | Foxes Love Lemons replied: — January 7th, 2014 @ 12:49 pm

      Sounds like you have a freezer stocked with leftovers too, Tammy! Honestly, it could be worse :)

  21. littleredkitchen — January 5, 2014 at 11:27 pm

    You can send a little soup to me. I’ll happily take a bit of this off your hands.


    • Lori | Foxes Love Lemons replied: — January 7th, 2014 @ 12:49 pm

      I’m telling you, when Amazon gets those delivery drones up and running, food bloggers are going to be the next to start using them. Could you imagine how amazing it would be if we could actually send each other food?!?

  22. Dorothy at ShockinglyDelicious — January 6, 2014 at 11:01 am

    Mmmmm…gemelli pasta!


  23. Renee Dobbs — January 7, 2014 at 12:35 pm

    I’d certainly eat this soup over and over again until July and beyond. I have the same problem when I make some soups too. I’ll have a freezer packed with it since it is just the two of us and our hounds.


    • Lori | Foxes Love Lemons replied: — January 7th, 2014 @ 12:50 pm

      Yep, just realized that two whole shelves in my freezer are devoted to frozen soups! We have lunches all set for a few months!

  24. Sarah | Curious Cuisiniere — January 7, 2014 at 8:30 pm

    Totally with you on cooking for an army. That’s the way my mom always cooked (even for 4 of us), but she was raised in a house of 13, so it’s understandable. I’m getting better, but sometimes old habits come back, and my husband and I have leftovers for two weeks, in addition to a freezer full!


    • Lori | Foxes Love Lemons replied: — January 7th, 2014 @ 9:18 pm

      Wow, a house of 13! I bet it was nearly impossible for your mom to learn to cook smaller batches of food! I think part of my problem may have been culinary school, too. We cooked large batches of everything!

  25. Tosha — January 9, 2014 at 10:21 am

    Silly question…but is the pasta cooked before you add it to the crockpot? This looks delicious and pretty simple to make!


    • Lori | Foxes Love Lemons replied: — January 9th, 2014 @ 10:30 am

      Not silly at all, Tosha. I should have specified, and will go edit the recipe right now to make sure it’s clear for the future. It is dry, uncooked pasta. It should cook in about 30 minutes in a slow cooker. Different shapes of pasta may take a little bit longer, but just taste it after 30 to see if it’s fully cooked :)

  26. Bri — January 10, 2014 at 4:55 pm

    Looks so good! I can’t eat wheat, do you think it would work if I put quinoa in at the end instead of pasta?


    • Lori | Foxes Love Lemons replied: — January 10th, 2014 @ 4:59 pm

      Oh yes, Bri – quinoa would work great. Or barley, or farro, or just about any grain, really. Enjoy!

  27. Amanda — January 10, 2014 at 9:26 pm

    Thanks for sharing this recipe! I signed up to bring a crockpot soup to church this Sunday and wanted to bring something “different” than the usual and this recipe screams delishious! I would consider myself a ‘baker’ and not so much a ‘cooker,’ cooking just doesn’t come natural for me and is slightly intimidating, so pardon my lack of common sense when it comes to crock pot cooking :) One question: once it has cooked on high for 4 hours, does it keep well on warm and not get soggy or overcooked? There is no telling how long it will sit on the buffet line in the fellowship hall on warm setting.


    • Lori | Foxes Love Lemons replied: — January 10th, 2014 @ 10:07 pm

      Hi Amanda – oh yes, this soup will be just fine sitting warm for a few hours :) The pasta might get a little softer as time goes on, but most people won’t mind. It is a soup, after all, right? I hope it’s a big hit at your church. Good luck!

  28. jocooksrecipes — January 11, 2014 at 9:28 am

    Yep, looks like we’re all crazy over our crockpots. I just got one myself for Christmas, an even bigger one, so I understand your pain of making only a couple servings, there’s no such thing! This soup looks delicious by the way. :)


    • Lori | Foxes Love Lemons replied: — January 11th, 2014 @ 10:50 am

      Thanks Jo! Enjoy your new crockpot. Can’t wait to see what you make with it :)

  29. brittgren — January 12, 2014 at 11:32 am

    Crazy question….do you put the chicken in raw to cook or cook then shred before you put in?


    • Lori | Foxes Love Lemons replied: — January 12th, 2014 @ 11:34 am

      Hi Britt – The chicken goes in raw at the beginning. It should be fully cooked by the time (30 minutes before the end) you pull it out to shred it.

  30. Lindsey — January 12, 2014 at 1:41 pm

    So it freezes ok with the pasta and everything, right?


    • Lori | Foxes Love Lemons replied: — January 12th, 2014 @ 6:48 pm

      Yep! My parents just ate some of this soup for dinner tonight, that had been frozen and re-heated. They said it was good :)

  31. Shannon — January 13, 2014 at 12:19 am

    This looks delicious! Im sort of a new cook, and i always go by the just wondering, you cook the pasta separately before combining the final product right?


    • Lori | Foxes Love Lemons replied: — January 13th, 2014 @ 9:49 am

      Hi Shannon! No, the pasta goes into the slow cooker as dry, uncooked pasta. You add it 30 minutes before the end of the cooking time of the soup, and the slow cooker will cook it! Hope it turns out great!

  32. Michelle @ Taste As You Go — January 15, 2014 at 9:06 pm

    I’ve been looking for new slow-cooker recipes, and this soup looks amazing! Can’t wait to try it!


  33. MichelleMom — January 22, 2014 at 2:00 pm

    Uh oh, i’m in the midst of making this and I used GRATED parm cheese not SHREDDED- is it going to be ok?


    • Lori | Foxes Love Lemons replied: — January 22nd, 2014 @ 2:21 pm

      Oh yes, Michellle, it’s going to be just fine! Enjoy!

  34. Less — January 23, 2014 at 3:54 pm

    That soup looks great. I will have to try it out.


  35. Courtney @ Neighborfood — February 3, 2014 at 10:37 pm

    Hey Lori- I’m thinking of making this for my community group on Thursday night. I was curious about the pasta though. It says it’s uncooked and you stir it in at the end. Do you just let it cook in the sauce for another 30 minutes or something? Just wondering how the pasta cooks! Thanks!


    • Lori | Foxes Love Lemons replied: — February 3rd, 2014 @ 10:47 pm

      Hi Courtney! Yep, you stir in the uncooked pasta 30 minutes from the end of the cooking time. It’ll cook through in that 30 minutes (or about 30, depending on what shape pasta you use).

      Hmmmm…I think the recipe is unclear, because I’ve had A LOT of questions about this part of it. Any suggestions on what might have made it easier to understand?

      • Lori | Foxes Love Lemons replied: — February 3rd, 2014 @ 10:50 pm

        Oh wait, I think I see the problem. I’m going to revise to make it more clear right now :)

      • Courtney @ Neighborfood replied: — February 4th, 2014 @ 10:27 am

        Thanks Lori! I just reread it and it’s much clearer now! That’s what I figured from the original recipe, but I just wasn’t sure. It’s great now!

  36. Ash1333 — February 11, 2014 at 3:56 pm

    So I wasn’t paying full attention when I was cooking because I was busy and I dumped my whole box of pasta in. Needless to say it did not turn out like the picture BUT I did want to say that it was pretty awesome. It turns it from soup to a slightly spicy pasta. So good. I’m probably going to try this again but with the correct amount of pasta though.


  37. Lori | Foxes Love Lemons — February 11, 2014 at 4:34 pm

    Oops! I’ve totally done stuff like that so many times, and it hasn’t always worked out as well for me. Haha. So glad it was tasty anyway, and now I know I can make a crockpot pasta if I use a whole box :) Thanks so much for stopping by and telling me about it!


  38. Summertime Melissa — March 10, 2014 at 8:25 pm

    Oh man! This was good. Thanks so much for posting this recipe. It is going to be added to my regular rotation. I heart my crockpot and cheese so this is the perfect recipe for me.


    • Lori | Foxes Love Lemons replied: — March 10th, 2014 @ 11:02 pm

      So glad to hear that you liked it, Melissa! Thanks again for linking to me!

  39. Kylee — March 30, 2014 at 9:43 am

    Ok So I’m a beginner so excuse my cluelessness. I bought uncooked chicken obviously I should cook it before putting it in the soup. Howe should I do that?


    • Lori | Foxes Love Lemons replied: — March 30th, 2014 @ 10:36 am

      Hi Kylee! No excusing needed :) You put the chicken in raw – the slow cooker will cook it for you!

  40. Jim Price — April 6, 2014 at 12:53 pm

    I will use boneless, skinless thighs.


  41. Lauren — May 20, 2014 at 9:59 am

    I think I might try using raw frozen chicken from the start. Anyone try? Thanks for another yummy recipe.


    • Lori | Foxes Love Lemons replied: — May 20th, 2014 @ 10:44 am

      Hi Lauren – So glad you want to try the recipe! I personally haven’t tried it starting with still-frozen chicken, but I’ve heard of other crock pot recipes that start this way. Maybe just test it out on a day where you can allow an extra few hours for cooking? I would also use a thermometer to temp the chicken to be sure it’s done before you shred it – it needs to be 165 degrees F to be safe.

      Happy (slow) cooking!

  42. Lauren Larson — June 9, 2014 at 8:38 pm

    Even though it is a bit warm for soup, I was having a craving for this soup so I made it for dinner. Probably the easiest slow cooker recipe I have ever made, and it is delicious!! Definitely holding on to this one! Thanks for sharing.


  43. Lori | Foxes Love Lemons — June 10, 2014 at 12:25 pm

    I’m about to have a bowl of chicken noodle soup for lunch today, so I totally understand :) I’m so glad you loved it Lauren, and thanks so much for stopping by!


  44. Susan the farm quilter — September 14, 2014 at 5:33 pm

    Love soup, especially in the cooler months!! Thanks for a great one…too bad my slow cooker won’t hold 14 cups, but I’ll work on it because I have 4 freezers *wink* I can fill out here on the farm!!


    • Lori Yates replied: — September 15th, 2014 @ 10:05 am

      Hi Susan! After making that crazy 14-cup batch of soup, I actually scaled the recipe (listed above) down to just 6 cups. I figured people could always double it if they wanted to. Or you know, just make a normal amount of soup :)

  45. Katharine in Brussels — September 16, 2014 at 2:20 pm

    Two thumbs up! My family just finished this for a lovely supper. Our version is vegetarian with Quorn chick’n pieces, it still tasted great. Speaking of scaling, we doubled the recipe. I also added some celery that was lying around too. This recipe is going to join my permanent rotation of fave meals–thank you so much!!!


    • Lori Yates replied: — September 17th, 2014 @ 11:47 am

      Hi Katharine! I’m so glad you loved it! Great to know that a vegetarian version works, and if I ever have celery laying around, I’ll throw that in, too. Thanks so much for making the recipe and letting me know how it turned out :)

    • Katharine in Brussels replied: — October 5th, 2014 @ 8:16 am

      Hi Lori, I am already making this for the second time–cheers!

    • Katharine in Brussels replied: — October 5th, 2014 @ 8:54 am

      Oops, forgot to mention that the texture of shredded chicken in your photo reminded me of cabbage, so this rendition has 1/2 of a head of shredded cabbage tossed in. It smells great already! Next time I will use summer squash too, along with the usual celery I add.

      • Lori Yates replied: — October 5th, 2014 @ 12:19 pm

        Great additions, Katharine! I’m all about adding whatever you have on hand. So glad you’re loving the recipe.

  46. heather — September 17, 2014 at 10:42 pm

    hi there! we have a dairy allergy… would this still be tasty without the cheese??


    • Lori Yates replied: — September 17th, 2014 @ 11:08 pm

      Hi Heather! Thanks for stopping by. I think this soup will still be yummy without the dairy. It may need a little extra salt for seasoning, as the Parmesan adds a salty note. Just be sure to taste it before serving, and then add salt if needed :)

  47. Chad — September 17, 2014 at 10:42 pm

    Hi Lori,

    My wife made this soup for me and unfortunately the flavor is great, but the soup looks nothing like the pictures.  What did we do wrong to not make the soup have that presentation like your pictures above? 




    • Lori Yates replied: — September 17th, 2014 @ 11:05 pm

      Hi Chad! So glad you liked the flavor. I’ve made this soup several times following the recipe exactly, and it looks just like this. I was careful to include a lot of the chunky elements of the soup in the bowls in the photos, so that people could see all the ingredients of the soup. Other than that, I just ladled it out and snapped the photos! What looked different about your version? Did your wife make any changes to the recipe?

    • Kristen replied: — October 4th, 2014 @ 6:04 pm

      We just made this today too.. nothing like the pictures at all!

      • Lori Yates replied: — October 5th, 2014 @ 12:16 pm

        What looked different about it, Kristen?

  48. Christine — September 19, 2014 at 6:05 pm

    I cooked and loved your Chicken Parmesan Soup this week and featured your blog in our Dinner vlog! Please check it out here and let me know what you think!


    • Lori Yates replied: — September 22nd, 2014 @ 11:09 am

      Thanks so much, Christine! Heading over now to check it out.

  49. Amy — September 23, 2014 at 3:20 pm

    My hubby and I loooooved this! I followed the recipe (except forgot to add green pepper); it was fanfreakingtastic. And it was super duper easy! Great flavor, especially the fresh herb garnishes! Adding to regular rotation. 


    • Lori Yates replied: — September 23rd, 2014 @ 4:07 pm

      I’m so glad to hear that, Amy! Thanks so much for stopping by and letting me know :)

  50. Krissy — September 26, 2014 at 4:38 pm

    This looks SOOOOO good!! However, since I don’t do a lot of soup cooking (definitely need to change that this winter!) I have a somewhat silly question…do you put the raw chicken in with everything or do you cook it first? The recipe here makes it sound like you throw the raw chicken in, then just take it out to shred later. I guess I’m just used to pre-cooking the meat when I do crockpot cooking! Thanks. :)


    • Lori Yates replied: — September 26th, 2014 @ 4:45 pm

      Hi Krissy! Thanks so much for stopping by, and I’m glad you asked. The chicken goes into the crockpot raw. It’ll be fully cooked and ready to shred by the time you’re supposed to put the pasta in. I’m actually going to make a little note about the (raw) chicken on the recipe so it’s more clear for everybody in the future :)

    • Krissy replied: — September 26th, 2014 @ 9:20 pm

      Sweet, thanks!! That totally cuts prep time!

  51. Wendell — October 28, 2014 at 5:08 pm

    The soup looks different than the picture! Followed the recipe as written. Looks like the chicken disappeared. I added more chicken and a little more pasta. Waiting to see how the soup turns out! Looking forward to tasting it!


    • Lori Yates replied: — October 29th, 2014 @ 9:25 am

      Hope it tasted great, Wendell!

  52. Diana — January 8, 2015 at 7:53 am

    Can I begin w/ frozen chicken breasts?


    • Lori Yates replied: — January 8th, 2015 @ 9:48 am

      Hi Diana! I haven’t personally tried starting with frozen chicken, but I’ve heard other people have tried it and it’s worked out fine. Just make sure to temp the chicken before pulling it out and shredding it – it needs to come to 165 degrees F to be safe. If it needs to cook a little bit longer to be cooked through, then just wait until it’s done before adding the pasta and finishing the recipe. Good luck!

  53. Regina Kellam — January 8, 2015 at 8:26 pm

    On Jan. 5, 2015, our congregation began a 40-day Daniel fast.  One of the restricted items is “fried food”.  My daughter loves Chicken Parmesan and dislikes soup.  She googled chicken parmesan to find a “baked” recipe and your wonderful soup recipe came up also.  Thank you for sharing this delicious recipe!  However, it’s so good I don’t think any will make it to the freezer…:)


    • Lori Yates replied: — January 8th, 2015 @ 11:43 pm

      So glad this was a hit for you, Regina! Thanks so much for stopping by!

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