Easy Chicken Parmesan Soup Recipe (Crockpot Option)

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!

Prep Time5

Cook Time25

Total Time30

Course: Entree, Main Course, Soup

Cuisine: Italian

Diet: Gluten Free

Method: Crockpot, Stovetop

Servings: servings

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