Print

Chicken Parmesan Soup

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

No reviews

A cozy and comforting chicken soup that captures all the flavors of classic chicken parmesan in a creamy broth.

Ingredients

Scale
  • 1 pound boneless, skinless chicken breasts
  • 1 can (14.5 ounces) diced tomatoes
  • 1 can (15 ounces) tomato sauce
  • 4 cups chicken broth (low-sodium if preferred)
  • 1 cup shredded mozzarella cheese (freshly shredded)
  • 1/2 cup grated Parmesan cheese
  • 1 medium onion, diced
  • 3 cloves garlic, minced
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • Fresh basil for garnish (optional)

Instructions

  1. Place the raw chicken breasts in the bottom of a 6-quart crockpot.
  2. Add the diced tomatoes (with juices), tomato sauce, chicken broth, diced onion, minced garlic, dried basil, dried oregano, and a generous pinch each of salt and pepper. Stir gently to combine.
  3. Cover and cook on low for 6–8 hours or on high for 3–4 hours, until the chicken is cooked through and easily shreds with forks. Internal temp should reach 165°F (74°C).
  4. Remove the chicken to a cutting board or shred it directly in the pot using two forks. If removing, shred and return the chicken to the soup. Stir well.
  5. With the crockpot on low (or transferred to a stove pot on low heat), stir in the shredded mozzarella and grated Parmesan. Mix until cheeses are fully melted and the broth becomes slightly creamier. Taste and adjust salt and pepper.
  6. Serve hot, garnished with torn fresh basil if desired.

Notes

For a thicker soup, stir in 1/2 cup cooked small pasta or 1/4 cup heavy cream after adding the cheeses.

Find it online: https://www.mealbreeze.com/chicken-parmesan-soup/