Crockpot Chicken Parmesan Soup (Slow Cooker)
This Crockpot Chicken Parmesan Soup has all of the flavors of a decadent comfort food classic in a waistline-friendly slow cooker soup! This family-friendly dinner recipe takes just minutes to prep.
When I was growing up, my mom had a slow cooker that she used to make exactly one thing – her crockpot vegetable beef soup. Actually, she just called it “vegetable soup,” which I teased her about since it contained beef short ribs.
Midwest livin’, man. She also made her lasagna with cottage cheese instead of ricotta – another Midwest classic!
So from a young age, I associated slow cookers with crockpot soups like crockpot taco soup. It was only later in life that I discovered the pleasure of a slow cooker chicken burrito bowl and the ease of crockpot green bean casserole.
Crock pots really are a great way to make soup, as the ingredients have all day to slowly simmer, release their flavors, and come together into one harmonious bowl of deliciousness.
About this slow cooker chicken parmesan soup:
This slow cooker chicken parmesan soup has all of the flavors of decadent chicken parmesan, but is much more waistline-friendly than the dish that inspires it.
You simply simmer chicken broth, chicken breasts and crushed tomatoes in a crock pot all day. You’ll also include garlic, onion, basil, oregano and red pepper flakes for an aromatic base.
Just before serving this crockpot chicken parmesan soup, you’ll remove the chicken breasts, shred them and return them to the crock pot (just like my mom did with the short ribs in her not-so-veggie soup).
Gemelli pasta, like I use in my gemelli pasta salad (or any long, tube-like shape of pasta) is stirred in at the same time, and in a half hour, the pasta will be cooked to al dente perfection.
Then comes a sprinkle of Parmesan cheese, and dinner is served!
Answers to some frequently asked questions about this chicken parm soup are below.
Can you used cooked chicken in this chicken parm soup?
Unlike with something like slow cooker beef stroganoff, where the beef needs to be browned before going into the slow cooker, the chicken for this recipe does NOT need to be cooked prior prior to going into the crockpot.
This crockpot soup recipe calls for raw chicken breast, because the crockpot will fully cook the chicken during the cooking time.
However, if you have some cooked chicken on hand and would rather use that, you definitely can! And if you have even more cooked chicken on hand after that, try it in place of shrimp in my shrimp wonton soup.
But, if you add cooked chicken at the beginning of the cooking time, the meat would get very dried out.
So, I would stir in cooked, chopped chicken in the last 5 to 10 minutes of the pasta cooking time, just to warm it through.
Can I double this chicken parmesan soup recipe? Do I need to make any adjustments?
I’ve made a double batch of this crockpot soup recipe for a crowd many times. I didn’t make any adjustments other than doubling each ingredient amount. The cooking times remained the same.
However, before you double up, please make sure your crock pot is big enough to actually accommodate a double batch of this chicken parm soup – I used a 7 quart slow cooker when doubling.
Can I use dried herbs instead of fresh herbs in this crockpot soup?
Definitely! But since dried herbs have a stronger flavor than fresh, Epicurious recommends to scale down the measurement to one-third of the fresh amount called for.
So, instead of 2 tablespoons (6 teaspoons) fresh basil, you’ll want to use 2 teaspoons dried basil.
And instead of 2 tablespoons fresh oregano, you’ll want to use 2 teaspoons dried oregano in this chicken parm soup.
Can I use quinoa / rice / gluten free pasta instead of the traditional pasta in this slow cooker soup recipe?
You probably can, but I haven’t tested this crockpot soup recipe with any of those things.
If you’re looking to use something other than traditional pasta in this crockpot chicken parmesan soup recipe, I would advise cooking that item separately and simply stirring it in when you return the chicken to the pot, then serving.
That way you can ensure that whatever alternative to traditional pasta you’re using is properly cooked when you dish up the soup.
What should I serve with crockpot chicken parmesan soup?
You could certainly double down on the parmesan magic and serve a DIY salad board with parmesan dressing (also great alongside salmon pesto pasta).
A side of homemade flatbread (with or without the toppings) is always welcome with a hot bowl of soup, or even a batch of chicken sloppy joes.
A batch of mini cornbread muffins would also be delicious with this soup, or with my old fashioned ham and bean soup or Irish colcannon soup.
More great crockpot soup recipes:
Set it in the morning and forget it! Come dinnertime, just grab a spoon and enjoy a hot bowl of delicious soup.
Crockpot Chicken Parmesan Soup (Slow Cooker)
This Crockpot Chicken Parmesan Soup has all of the flavors of a decadent comfort food classic in a waistline-friendly slow cooker soup! This family-friendly dinner recipe takes just minutes to prep.
- 4 garlic cloves, minced
- 1 green bell pepper, chopped
- 1/2 medium white onion, chopped
- 1 can (14.5 ounces) crushed tomatoes
- 1/2 pound (raw) boneless, skinless chicken breast
- 5 cups low sodium chicken broth, plus additional if needed
- 1/2 cup shredded Parmesan cheese, plus extra for garnish
- 2 tablespoons chopped fresh basil
- 2 teaspoons chopped fresh oregano
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon red pepper flakes
- 4 ounces (uncooked) dry gemelli or penne pasta
- 2 tablespoons unsalted butter (optional)
- Chopped fresh basil or parsley, for garnish
- In 5-quart or larger slow cooker, stir together garlic, bell pepper, onion, tomatoes, chicken, broth, 1/2 cup cheese, basil, oregano, salt, black pepper and red pepper flakes. Cook on low 7-1/2 hours or on high 3-1/2 hours.
- Transfer chicken to cutting board and use forks to coarsely shred; return to slow cooker. Stir in pasta. Cook on high 20-30 minutes longer or until pasta is cooked al dente.
- Stir in butter, if desired. If soup becomes too thick after pasta is cooked, stir in additional broth or water until desired consistency is reached, and warm through.
- Serve garnished with extra Parmesan cheese and chopped basil or parsley.
Home Chef Tip: The butter stirred in at the end is entirely optional. It adds a few calories, but it also adds a nice richness and mouthfeel to the soup.
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Nutrition Information:Yield: 4 Serving Size: 1
Amount Per Serving: Calories: 312Total Fat: 13gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 71mgSodium: 890mgCarbohydrates: 20gFiber: 2gSugar: 4gProtein: 31g
hI Lori, Excellent recipe. Easy to follow and easy to make. I look forward to trying more from your site.
Can you use cooked chicken? If so how does it effect the cook time?
Hi Barbara – Sure! In that case, I would stir in cooked, chopped chicken in the last 5 – 10 minutes of the pasta cooking time, just to warm it through.
Hi Lori, how many servings does this recipe make? Also how much is a serving?
Hi Kim – It’s four servings, and each serving is a generous dinner-sized portion (about 1-1/2 to 2 cups)
Could I substitute brown rice for the pasta? And, if so, how much would I use?
Hi Corrine – I’ve never tried substituting with rice, so I’m afraid I just don’t know. If you do give it a try, please let us know how it turns out!
Hi Lori! What a mouth-watering-ly delicious recipe! It’s chilly here (by Cali standards ?) and the cold weather was just screaming for me to make this! So, made it today, but doubled your quantities, other than that, I followed your directions to a T and it came out just perfect! We’re a family of six and we all but licked our bowls. I served it with a side of crunchy broiled garlic bread and the kids and DH are already looking forward to the leftovers for tomorrow. This recipe is definitely a keeper! Thanks once again!
I am so glad to hear your family liked it, Nazish. And chilly by Cali standards doesn’t compare to chilly by Michigan standards. LOL!
What size of slow cooker do you use for this recipe?
Trying to determine if I am going to double or triple the recipe, which will determine if I need a big slow cooker.
Hi Lindsay – I used a 7 quart slow cooker to make this, but probably would have had room in a 5 quart.
Could you substitute vegetable broth for the chicken broth?
Definitely! Veggie broth will work great 🙂
Thanks for sharing! My husband and I loved it, very excited that we have left overs!
So glad to hear that, Caitlyn!
😀 Thank you!
Wow… All I have to say is wow… This look so good that I may just eat this in the middle of the summer! Who cares if the weather is hot outside but we are going to make this! Thanks for sharing this!
I hate food cooked in a slow cooker. I have tried so many because people insist I keep trying to find some recipes I like. Your recipe has officially changed my mind. My husband and I gobbled it up. My mother fell ill the night I made it and though it killed me to do it, I decided to gift her my leftovers. I am convinced they helped her get better faster! Thank you for giving me renewed hope in my slow cooker!
Notes: I added about a cup of extra broth based on other reviews and added an extra ounce of pasta because who doesn’t love more pasta? Next time I make this, I will add slightly more chicken to make it a more hearty soup. Fresh ingredients were KEY! Don’t skimp and do dry!
Hi Nicole – I am so glad to hear this! I’m actually with you about slow cookers – there’s a lot of food I really don’t like when it’s made in a slow cooker. However, I think soups are one thing slow cookers do pretty well!
Thanks so much for stopping by. Hope your mother is feeling better!
I’ve made this many times. Great recipe! But since I have family that some like gluten-free and some like regular pasta, I cook the pasta separately and just add it when I’m serving. I also buy rotisserie chicken and just cut that up as I like the flavor of roasted chicken in the soup. If you do it that way, I suggest you reduce the amount of liquid by at least a cup as it can end up being too watery. I also add almost an entire can of drained fire roasted diced tomatoes, which gives it an added flavor.
So glad this recipe is a hit for you, Gerri! Thank you so much for the tip about reducing the liquid if you’re using pasta cooked separately. Definitely necessary.
I made this one last night! Perfect for a family soup night. Thank you!?
You’re welcome. So glad your family enjoyed it 🙂
This soup was lovely! I had to use extra liquid though as soup was too thick. So I used 3 litres of chicken stock and increased some of the other ingredients. Used 3 chicken breasts, but 2 would have been sufficient. My family scored this a 9/10. It is now on our favourites list! So easy and so tasty. Thank you for a wonderful recipe Lori 🙂
So glad this was a hit for your family, Brenda!
Oh, this is absolutely on my to-make list! Starting to look for recipes I can make and freeze/refridgerate to help cut down on our costs! I’m new to crockpot recipes, so if I were to double this, would it effect the cooking time any?
Hi there! I’ve doubled this recipe before, and it turns out fine with no adjustments to cooking time. Just make sure you have enough room in your crockpot 🙂
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! THANKS! 🙂
I’m so glad to hear that, Leah! The old “coworker smell test” is the best compliment there is, at least with the food I send my husband to work with ;-P
Thanks for sharing this awesome recipe! I would like to put it on now before I head out for the day and I’m still in my PJs. 🙂 How would you adjust this recipe for dried herbs? I don’t have any fresh ones in the house at the moment.
Hi Tawa! I would use half the amount of herbs called for if you are using dried. Enjoy!
Thanks so much for your prompt reply. I am making it now. So excited!
It may be me because I’m expecting. Does anyone know if one of these ingredients gives an acidey taste? Maybe its my yellow onion or broth I used…. My family and I of six enjoyed it. Thank you i was glad to have found this recipe.
Evelyn from Florida
Hi Evelyn – It’s probably the tomatoes that are adding the acid. Tomatoes are quite acidic. Unfortunately, they’re kind of essential for this recipe.
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
Ok added 1 cup cooked quinoa at the end & simmered 30 mins on low – seemed to work but mine was more runny then yours in the picture – still tasty and with the quinoa – wheat free – –
Thanks for letting us know, Danyelle! My guess is that the pasta soaks up a bunch of liquid, so that’s why yours was a little runny. Maybe just cut back on overall liquid next time. But I’m so glad it was still tasty!
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!
I am so glad to hear that, Greta. Thank you so much for stopping by to let me know. Happy New Year!
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.
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!
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!
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!
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).
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!
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!
I am SO glad you liked it, Christine! Happy Thanksgiving!
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.
Ohhhh, smart idea, Lisa. Thanks for the great tip!
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.
Just had a stupid question – i don’t like chunks of tomatoes in anything – can i use tomato puree instead? thanks
Oh, definitely. Go for it, Tiffany!
Hello- I’m crunched for time… Can this be made stovetop?
Absolutely, Sara! Just simmer until everything is cooked through 🙂
Amazing recipe! I have a question! Chicken is cooked when we put it in the soup or not? Thank U!!
The chicken is raw. The slow cooker will cook it for you 🙂
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!
I am so glad to hear that, Leslie! So glad it was a hit with your niece and her family!
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.
So glad it was a hit for your group, Lory! I really appreciate you stopping by to tell me about it 🙂
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!
So glad it worked out for you, Jen! Thanks so much for stopping back and letting me know 🙂
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 🙂
I maybe over looking this,but do you put the chicken in with everything else?
Hi Amelia! Chicken goes in in step 1 🙂
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…:)
So glad this was a hit for you, Regina! Thanks so much for stopping by!
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!
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!
Hope it tasted great, Wendell!
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!
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.
I’m so glad to hear that, Amy! Thanks so much for stopping by and letting me know 🙂
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!
Thanks so much, Christine! Heading over now to check it out.
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!
What looked different about it, Kristen?
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 🙂
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.
Great additions, Katharine! I’m all about adding whatever you have on hand. So glad you’re loving the recipe.
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 🙂
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!
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.
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!
I will use boneless, skinless thighs.
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?
Hi Kylee! No excusing needed 🙂 You put the chicken in raw – the slow cooker will cook it for you!
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.
So glad to hear that you liked it, Melissa! Thanks again for linking to me!
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!
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.
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!
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?
Oh wait, I think I see the problem. I’m going to revise to make it more clear right now 🙂
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!
That soup looks great. I will have to try it out.
Uh oh, i’m in the midst of making this and I used GRATED parm cheese not SHREDDED- is it going to be ok?
Oh yes, Michellle, it’s going to be just fine! Enjoy!
I’ve been looking for new slow-cooker recipes, and this soup looks amazing! Can’t wait to try it!
Thanks so much, Michelle!
This looks delicious! Im sort of a new cook, and i always go by the instructions..so just wondering, you cook the pasta separately before combining the final product right?
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!
So it freezes ok with the pasta and everything, right?
Yep! My parents just ate some of this soup for dinner tonight, that had been frozen and re-heated. They said it was good 🙂
Crazy question….do you put the chicken in raw to cook or cook then shred before you put in?
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.
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. 🙂
Thanks Jo! Enjoy your new crockpot. Can’t wait to see what you make with it 🙂
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!
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?
Oh yes, Bri – quinoa would work great. Or barley, or farro, or just about any grain, really. Enjoy!
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 🙂
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!
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!
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.
Yep, just realized that two whole shelves in my freezer are devoted to frozen soups! We have lunches all set for a few months!
It’s my favorite shape, Dorothy!
You can send a little soup to me. I’ll happily take a bit of this off your hands.
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?!?
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.
Sounds like you have a freezer stocked with leftovers too, Tammy! Honestly, it could be worse 🙂
Love this! My huby claims soup isn’t a meal but I think this would convince him otherwise!
Haha, I think most men claim it isn’t a meal! I make my husband eat it anyway!
Chicken Parmesan as a soup? Yes please!
Thank you 🙂
Lori, this looks amazing! I am the same way when making soup. Always end up with a ton of soup.. 🙂
I think it’s impossible to make a small batch of soup! Seriously!
I love how hearty this soup is! It looks absolutely delicious! Such a great idea to make Chicken Parm into a soup… yum!
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!!!
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.
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 =)
Hehe yeah, I should have just invited everybody over for a big soup party!
YUM!!! That looks fantastic.
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!
Haha, “until we’re both so sick of it we could scream.” Oh, have I been there.
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!
That’s awesome, Wendy. My hubby is pretty agreeable about eating the same meal two days in a row, too. Makes life easier!
Totally not a bad thing to have your freezer stocked with this soup, it looks delicious!
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!
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.
Thanks Tammi, enjoy!
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!
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!
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!
Oh, Eggplant Parm soup sounds GREAT. Off to check it out!
Lori, your chicken soup is packed full of delicousness! YUM!
Thank you, Liz!
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
Thanks Renee! Army cookin’ is the way to go 🙂
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
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!
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!
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!
Hehe, a family of crockpots. Love it.