Chicken Parmesan Soup Recipe
Chicken Parmesan Soup is hearty, cheesy and easy to prep. Make it on the stove or in a crockpot, and your family will ask for this one again and again.
Ingredients
- 4 garlic cloves minced
- ½ large green bell pepper finely chopped
- ½ medium white onion finely chopped
- 1 can crushed tomatoes (14.5 ounces)
- ½ pound raw boneless skinless chicken breast
- 3 cups chicken stock plus additional if needed
- 2 tablespoons tomato paste
- 2 teaspoons Italian seasoning
- 1 teaspoon kosher salt
- ¼ teaspoon ground black pepper
- ½ teaspoon red pepper flakes
- 4 ounces uncooked dry penne pasta
- 1 cup grated Parmesan cheese
- 2 tablespoons unsalted butter (optional)
- 2 cups shredded mozzarella cheese
- Chopped fresh basil for garnish
Instructions
- In 5-quart or larger slow cooker, stir together garlic, bell pepper, onion, tomatoes, chicken, stock, tomato paste, Italian seasoning, salt, black pepper and red pepper flakes. Cover and cook on low 7-1/2 hours or on high 3-1/2 hours.
- When the slow cooker time is up, set it to warm, or keep it on low if you do not have a warm setting. Heat a medium pot of salted water to boiling, and cook pasta according to package instructions for al dente, then drain.
- Meanwhile, transfer chicken to cutting board and use forks to coarsely shred.
- Add Parmesan, butter, cooked pasta and shredded chicken to slow cooker and stir until well combined.
- Serve garnished with shredded mozzarella cheese and basil.
Video
Notes
- The butter stirred in at the end is optional. It adds a few calories, but it also adds a nice richness and mouthfeel to the soup.
- When this recipe was originally published in 2014, the pasta was cooked directly in the slow cooker - very on-trend for the time. While that method absolutely still works, it can lead to a softer pasta and thicker soup, especially when reheated. After making this dozens of times for our family over the years, we not believe that cooking the pasta separately and stirring it in at the end makes a big difference in texture, consistency and leftovers.
- If you'd like to make this the original way, add the uncooked penne to the slow cooker in Step 2, instead of cooking the pasta separately. Cook the pasta in the slow cooker on HIGH for 20 to 30 minutes or until the pasta is cooked al dente, then proceed with the rest of the recipe. You may need additional broth to thin the soup if you cook the pasta in the soup like this.
- If you don't want to use a slow cooker, this chicken Parmesan soup adapts easily to the stovetop using the following steps:
- Get a big pot of water heating up fo the pasta. At the same time, saute the onion and bell pepper in a separate large pot in a bit of oil over medium heat until the vegetables are softened, about 4 to 6 minutes. Add the garlic and cook 30 seconds, while stirring.
- Add the crushed tomatoes, tomato paste, chicken stock, Italian seasoning, salt, pepper and red pepper flakes. Heat to boiling over medium-high heat, then reduce the heat to medium-low, cover and cook until the chicken is cooked through, about 12 to 15 minutes.
- While the chicken is cooking, cook the pasta according to package directions for al dente and drain.
- Shred the chicken and return it to the pot. Add the Parmesan, butter and cooked pasta and stir until well combined. Serve topped with mozzarella and basil.
Calories: 615kcal, Carbohydrates: 45g, Protein: 43g, Fat: 30g, Saturated Fat: 16g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 8g, Trans Fat: 0.2g, Cholesterol: 123mg, Sodium: 1901mg, Potassium: 1022mg, Fiber: 4g, Sugar: 11g, Vitamin A: 1303IU, Vitamin C: 31mg, Calcium: 586mg, Iron: 3mg
This website provides estimated nutrition information as a courtesy only. You should calculate the nutritional information with the actual ingredients used in your recipe using your preferred nutrition calculator.
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