Slow Cooker Chicken Parmesan Soup

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 pulled pork 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. |

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, 1/2 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.

Making one of my recipes? Please let me know by sharing a photo on my Facebook page, or uploading to Instagram or Twitter with the tag #foxeslovelemons. It would make my day!

Update: On 2/5/15, this recipe was chosen as a Community Pick at Food52 and professionally photographed by James Ransom:

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

Stay Connected


  1. 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. 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!

  3. 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

  4. 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

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

  6. 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!

  7. 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!

  8. 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. 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!

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

  11. 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!

  12. 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!

  13. YUM!!! That looks fantastic.

  14. 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 =)

  15. 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!!!

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

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

  18. Chicken Parmesan as a soup? Yes please!

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

  20. 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.

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

  22. 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.

  23. 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!

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

    • 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 🙂

  25. 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?

  26. 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.

    • 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!

  27. 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. 🙂

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

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

  30. 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?

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

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

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

  34. 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!

  35. 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.

  36. 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!

  37. 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.

  38. 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?

  39. I will use boneless, skinless thighs.

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

    • 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!

  41. 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.

  42. 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!

  43. 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!!

    • 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 🙂

  44. 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!!!

    • 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 🙂

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

    • 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.

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

    • 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 🙂

  46. 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? 



    • 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?

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

  47. 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!

  48. 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. 

  49. 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. 🙂

    • 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 🙂

    • Sweet, thanks!! That totally cuts prep time!

  50. 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!

  51. Can I begin w/ frozen chicken breasts?

    • 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!

  52. 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…:)

  53. I maybe over looking this,but do you put the chicken in with everything else?

  54. Just came across this recipe and am making it tonight! Quick question…we are a Family of FIVE and I am concerned that adding only 4oz of pasta will not fill us up 🙂 do you know if I add more (maybe an entire box?), how much more liquid I would need to add? And I assume I would add chicken broth as the liquid or would water work too? Not sure if you’ll respond in time – fingers crossed! Thanks!

    • Hi Jen – I haven’t tested this, but maybe try 6-8 ounces of pasta and an extra cup of broth? If the soup is too thick once the pasta cooks, you could stir in even more broth to thin it out a bit. You definitely want to use mostly broth for flavor, but subbing a portion for some water is probably fine too. Good luck, and let me know how it turns out!

    • Oh sorry, I just realized you want to use a whole box of pasta. Hmmmm. You’d probably need to double the whole recipe and add quite a bit more broth for that, otherwise it won’t be much of a soup 🙂

  55. Lori! Thank you for your extremely timely replies and just in the nick of time! I added 2 cups (warmed) chicken broth along with the whole box of pasta (about 16oz). It turned out delicious! Was more of a pasta dish rather than a “soup”…but that is what I was going for to fill up the family! Thanks so much for your advice! I’ll definitely be looking up more of your yummy recipes!

  56. I just made a double batch of this for a Lenten lunch at church. I had some freshed shaved parmesan cheese for garnish. Everyone loved it and there was just enough left for me for dinner tonight. About the only thing different I would do is add a few more crushed tomatoes.

    Delicious soup!!

    • So glad it was a hit for your group, Lory! I really appreciate you stopping by to tell me about it 🙂

  57. Lori, I’m about to make this again for my niece and her husband as their active twins are now 11 months old.  Little time or energy for my niece to cook!  They loved this first time around.  A hit with this Italian American family.  Thank you!

  58. Amazing recipe! I have a question! Chicken is  cooked when we put it in the soup or not? Thank U!!

  59. Hello- I’m crunched for time… Can this be made stovetop?

  60. Just had a stupid question – i don’t like chunks of tomatoes in anything – can i use tomato puree instead? thanks

  61. Hi – this looks fantastic.  I will definitely add it to my rotation.  My husband and I are doing weigh watchers – do you have any nutritional information? (or I can just add it up on my own)  Also, to save time I imagine I could use shredded rotisserie chicken, right?  Would the recipe serve a family of 5 or do you think I should double it?  Thanks!

    • Hi TR! I do not have nutrition information, so I would recommend adding it using an online calculator like My Fitness Pal. You could definitely use rotisserie chicken, BUT the chicken in this recipe actually goes in the crock pot raw – it’ll be cooked by the time the timer goes off in 8 hours. So, I’m not sure how much time you’ll save by using a rotisserie chicken, if that makes sense.

      For a family of 5, I would double the recipe, just to make sure you have enough. It reheats well, if you have any left over.

  62. This is SO tasty and so easy. I followed the recipe exactly and ate it for 5 lunches last week. However, It was more stew like (very thick) than soup like and as the week went on, the noodles seemed to absorb the rest of the liquid so by Wednesday I was eating a very moist (still delicious) pasta dish.

    No complaints from me but if you’re looking for soup add more broth!

    • I’m so glad you liked it, Kelly! And it reminds me of when I used to work at a grocery store. We sold hot soups, and whenever it was lentil soup day, I swear, I spent half my shift just adding more liquid to that soup, since the lentils just sucked it all up! Same with any soup involving pasta, I guess 🙂

    • I’ve had this problem with most crock pot soups that call for dry pasta/rice. I just cook it separately and add a little to each bowl as I heat it. It’s a little more work, but if we’re not planning on eating it all in one sitting, I find it turns out better to separate them. Plus, this allows my sister who’s avoiding carbs to join us for meals and not feel left our or feel like she’s causing me extra work.

  63. Holy cow… Eating as I write this comment. Absolutely amazing! Cooking for just one but will be bringing some to work with me tomorrow for lunch and to share with co-workers at Trader Joe’s! 
    Thank you for sharing! 

  64. Lori I cannot wait to make this! My husband is 6’2” and weighs 350 lbs. A hard working, 100% Polish man who is hard to fill up! We are both dieting for our son’s impending wedding this spring, this will be a great alternative for the true chicken parm I make! Thank you!

    • Hi Patti! My husband’s family is Polish, so you’re in good company 🙂 I hope you both enjoy this soup. Congrats on your son’s wedding, too!

  65. What is the nutritional value on this recipe? And is the serving size 1 cup? If not, what is the serving size?

    • Hi Tara – I do not provide nutritional information. I would recommend plugging the ingredients into an online nutrition calculator, such as My Fitness Pal. The recipe yields 6 cups, so it could be 6 (1-cup) servings or 4 (1-1/2 cup servings).

  66. This is kind of a dumb question, but if I double the recipe,, do I need to increase the cooking time? This soup is absolutely delicious by the way! This will be my fourth time making it. 🙂

    • Hi Samantha – not a dumb question at all! For some recipes, you DO need to increase cooking time when you make a double batch, so I totally understand. However, for this, you do not. I’ve made a double batch following the same instructions, and it’s turned out the same!

  67. Looking forward to using this recipe for my freezer meal club. Wondering if you could share your reheating instructions for turning the soup into a freezer meal? Also, is it best to reheat on the stove or back into the slow cooker? Thanks!!

    • Hi Marie! Unfortunately, I haven’t tried this one as a freezer meal. I would recommend adding the pasta just before serving, rather than freezing it, as I know the texture of pasta can change quite a bit when it’s frozen. I think you could reheat either on the stove or slow cooker – whatever is easiest!

  68. Hi, I left the comment above. You answered that you haven’t made it as a freezer meal and it would lose its quality but your whole initial story was that your freezer was packed with it since you made too much. I was trying to clarify thawing and reheating instructions. Can you clarify? Perhaps I am confused??

    • Hi again, Marie. So sorry about that. To be honest, I wrote this post / created this recipe several years ago now, so I had just forgotten the circumstances. I did indeed freeze the leftovers of this the first time I made it. Like I mentioned above, the texture of pasta gets a little mushy upon freezing and reheating, so if at all possible, I would recommend making the soup up until the point of adding the pasta, and then freezing it. When you’re ready to serve, heat the soup back up in either the slow cooker or on the stove. When it’s hot, add the pasta and cook until the pasta is al dente. Sorry for the confusion!

  69. Hi! Found your site through pintrest. I noticed the recipe calls for /12 cup Parmesan Cheese then additional for garnish. When do you add the half cup of cheese? Before the 7 hours, or after 7 hours when you add the pasta? Thanks!

    • Hi Cheyenne! So glad you’re here. The 1/2 cup of cheese goes in in Step 1 (before the 7 hours). Then, you can garnish each bowl with additional cheese if you’d like.

  70. This recipe was a HUGE hit with my husband and myself. We are both very busy professionals, so I have been trying slow cooker recopies. Will absolutely make again!

  71. Now if I am going to try to make this with Quinoa instead of the 4 oz pasta ~ do you know how much dry quinoa I would sub in? I can’t see it being 1:1 ratio for the pasta

    • Danyelle, I’m sorry, I’ve never tried it with quinoa. I don’t know if 1.) a slow cooker is hot enough to cook quinoa, 2.) how long it’ll take, or 3.) the amount of quinoa you’ll need, or if you’ll need to adjust the liquid. I’m afraid I simply don’t know.

      I would maybe cook the amount of quinoa you’d like to add separately, and stir in the cooked quinoa at the very end just before serving?

      • ok I like the idea of just adding the cooked quinoa at the end – thx – I will let you know how it goes – just needed a wheat-free option

Leave a Reply

Your email address will not be published. Required fields are marked *