Easy Chicken Parmesan Soup Recipe (Crockpot Option)
Published Oct 03, 2024
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If you don’t know what to make for dinner tonight, make this chicken parmesan soup! It is a delicious soup and pure comfort food, featuring tender chicken, gluten-free pasta, melty cheeses, and a flavorful broth infused with spices and herbs. It contains simple ingredients that come together to create a satisfying soup that is packed with flavor!
Why You’ll Love This Easy Chicken Parmesan Soup Recipe
Soup is one of my favorite meals for those busy weeknights and I’m always trying to find new ways to spice it up. This flavorful soup captures all of the flavors of chicken parmesan but in a cozy, soul warming, soup form. Dare I say this parmesan soup recipe is the soup of fall? It’s a 10/10 must make for an easy weeknight dinner.
I’m not kidding when I say my love for soup season runs deep, y’all! I have an incredible collection of soup recipes that you have to try. My hearty hamburger soup is a family favorite that is full of delicious ingredients and low in carbs! For something comforting and aromatic, my Japanese-inspired clear onion soup is light and flavorful – perfect for when you’re feeling under the weather.
My Salsa Verde Chicken Soup is a Mexican-inspired soup that is super simple and low carb, and it is another one the whole family will love.
Ingredient Notes
Soup
- Boneless skinless chicken breasts: Or rotisserie chicken
- Olive oil
- Yellow onion
- Gluten-free Rotini pasta: Or your favorite gluten-free pasta. You can also use regular pasta if not gluten-free.
- Tomato paste: Or tomato sauce.
- Garlic cloves: Use fresh garlic if possible for the most flavor.
- Crushed tomatoes
- Chicken broth: Or vegetable broth.
- Italian seasoning
- Red pepper flakes
- Onion powder
- Parmesan cheese: Use dairy-free or regular.
- Shredded mozzarella cheese: Use dairy-free or regular.
- Salt and black pepper
- Fresh basil or fresh parsley
- Gluten-free panko for topping
Panko Topping (optional)
- Gluten-free panko: Or regular bread crumbs if not gluten-free.
- Butter
- Garlic powder
- Salt and black pepper
See the full recipe card below for exact ingredient amounts.
Step-by-Step Instructions
Stovetop
Step 1: In a large pot, heat olive oil over medium heat. Add cubed chicken (or shredded chicken) and cook until browned on all sides. Remove and set aside.
Step 2: In the same pot, add diced onion and cook for 4-5 minutes until softened. Add minced garlic and cook for another minute. Add tomato paste and stir until combined.
Step 3: Stir in crushed tomatoes, chicken broth, Italian seasoning, onion powder, red pepper flakes, and salt and pepper. Bring the mixture to a simmer.
Step 4: Stir in the pasta and cook for 10-12 minutes or until the pasta is tender. If the soup thickens too much, add extra broth or water.
Step 5: Add the cooked chicken back to the soup and simmer for another 5 minutes to warm through.
Step 6: Stir in the parmesan and mozzarella cheese until melted.
Step 7: In a small skillet melt 2 tbsp butter. Add in the gluten-free panko salt, pepper, and garlic powder. Cook until golden brown.
Step 8: Ladle the soup into bowls, and top with more parmesan cheese (if using) and gluten-free panko crispies. Garnish with fresh basil.
Crockpot/Slow Cooker
Step 1: Place the raw, cubed chicken directly into the Crockpot.
Step 2: In a skillet, heat olive oil over medium heat. Add diced onion and cook for 4-5 minutes until softened. Add minced garlic and cook for another minute. Stir in tomato paste and mix until well combined, then add the mixture to the Crockpot.
Step 3: Pour crushed tomatoes, chicken broth, Italian seasoning, onion powder, red pepper flakes, and salt and pepper into the Crockpot. Stir everything together.
Step 4: Cover and cook on low for 6-7 hours or high for 3-4 hours until the chicken is fully cooked.
Step 5: About 30 minutes before serving, stir in the pasta and cook until tender. If the soup thickens too much, add extra broth or water.
Step 6: Once the pasta is done, stir in parmesan and mozzarella cheese until melted.
Mac’s Pro Tip
Expert Tips
- For a firmer pasta, follow the package instructions for al dente.
- For a creamy soup, add a little bit of full-fat coconut milk or heavy cream.
- You can use shredded chicken if you prefer! To make this soup extra easy, use a rotisserie chicken.
- Do not freeze this soup with the cooked pasta in it. See storage tips.
What to Serve with Chicken Parmesan Soup
- A simple green salad
- Crusty bread
- Broccoli
- Your favorite roasted vegetables
- My Keto “Cheesy” Garlic Herb Biscuits
Storage Tips
To store leftover soup, let it cool to room temperature and put it in an airtight container in the refrigerator for 3-4 days.
When you’re ready to enjoy your leftover chicken parmesan soup, reheat on the stove in a large pot or Dutch oven over medium-low heat. Stir frequently. You can also reheat it in the microwave using short, gentle, intervals and stirring in between to make sure it’s heating through.
To freeze this soup, leave out the pasta, the mozzarella, and the parmesan. Freezing with pasta makes the pasta mushy when thawed. When you’re ready to eat, thaw the soup, warm it on the stove or in the microwave, and cook the pasta separately. Add the cooked pasta and the cheese to the soup just before serving. Freeze this soup for up to 3 months.
Recipe FAQs
Yes, Italian seasoning’s main ingredients are dried basil and dried oregano! Mix equal parts of those two dried herbs and you’ll have your own Italian seasoning.
Yes! Small pasta-shaped noodles work best for this recipe. Examples of small pasta are macaroni noodles, rotelle, bow tie (farfalle), or penne.
I don’t recommend freezing leftover soup with pasta in it as the pasta tends to get mushy when it’s thawed. See storage notes for how to freeze this soup!
Absolutely! Add whatever vegetables you prefer.
This soup has so much flavor but it is not spicy! If you want to add spice to it add some red pepper flakes.
More Flavorful Soup Recipes
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Easy Chicken Parmesan Soup Recipe (Crockpot Option)
Ingredients
Soup
- 1 lb boneless skinless chicken breasts (cubed) about 2 chicken breast
- 1 tbsp olive oil
- 1 small onion diced
- 2 cups or 8 oz gluten-free Rotini pasta or regular
- 3 tbsp tomato paste
- 3-4 garlic cloves minced
- 1 can 28 oz crushed tomatoes
- 5-6 cups chicken broth
- 2 tsps Italian seasoning
- 1 tsp red pepper flakes optional, for spice
- ½ teaspoon onion powder
- ½ cup dairy-free Parmesan cheese or regular, if not dairy-free
- 1 cup dairy-free shredded mozzarella optional for topping
- Salt and pepper to taste
- Fresh basil or parsley for garnish
- gluten-free panko for topping
Panko Topping (Optional)
- 1 cup gluten-free panko
- 2 tbsp butter
- 1/2 tsp garlic powder
- salt and pepper to taste
Instructions
Stovetop
- Cook Chicken: In a large pot, heat olive oil over medium heat. Add cubed chicken and cook until browned on all sides. Remove and set aside.
- Sauté Vegetables: In the same pot, add diced onion and cook for 4-5 minutes until softened. Add minced garlic and cook for another minute. Add tomato paste and stir until combined.
- Add Tomatoes and Broth: Stir in crushed tomatoes, chicken broth, Italian seasoning, onion powder, red pepper flakes, and salt and pepper. Bring the mixture to a simmer.
- Cook Pasta: Stir in the pasta and cook for 10-12 minutes or until the pasta is tender. If the soup thickens too much, add extra broth or water.
- Return Chicken: Add the cooked chicken back to the soup and simmer for another 5 minutes to warm through.
- Stir in Cheese: Stir in the parmesan and mozzarella cheese until melted
- Make Panko: In a small skillet melt 2 tbsp butter. Add in the gluten-free panko salt, pepper, and garlic powder. Cook until golden brown.
- Serve: Ladle the soup into bowls, and top with more parmesan cheese (if using) and gluten-free panko crispies. Garnish with fresh basil.
Crockpot
- Add Raw Chicken: Place the raw, cubed chicken directly into the Crockpot.
- Sauté Vegetables: In a skillet, heat olive oil over medium heat. Add diced onion and cook for 4-5 minutes until softened. Add minced garlic and cook for another minute. Stir in tomato paste and mix until well combined, then add the mixture to the Crockpot.
- Add Tomatoes and Broth: Pour crushed tomatoes, chicken broth, Italian seasoning, onion powder, red pepper flakes, and salt and pepper into the Crockpot. Stir everything together.
- Cook: Cover and cook on low for 6-7 hours or high for 3-4 hours until the chicken is fully cooked
- Add Pasta: About 30 minutes before serving, stir in the pasta and cook until tender. If the soup thickens too much, add extra broth or water.
- Stir in Cheese: Once the pasta is done, stir in parmesan and mozzarella cheese until melted.
Notes
- For a firmer pasta, follow the package instructions for al dente.
- For a creamy soup, add a little bit of full-fat coconut milk or heavy cream.
- You can use shredded chicken if you prefer! To make this soup extra easy, use a rotisserie chicken.
- Do not freeze this soup with the cooked pasta in it. See storage tips below.
- To store leftover soup, let it cool to room temperature and put it in an airtight container in the refrigerator for 3-4 days.
- When you’re ready to enjoy your leftover chicken parmesan soup, reheat it on the stove in a large pot or Dutch oven over medium-low heat. Stir frequently. You can also reheat it in the microwave using short, gentle, intervals and stirring in between to make sure it’s heating through.
- To freeze this soup, leave out the pasta, the mozzarella, and the parmesan. Freezing with pasta makes the pasta mushy when thawed. When you’re ready to eat, thaw the soup, warm it on the stove or in the microwave, and cook the pasta separately. Add the cooked pasta and the cheese to the soup just before serving. Freeze for up to 3 months.
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
