Hey there! So, the other day I was rummaging through my pantry and stumbled upon some ingredients that screamed ‘make me into something delicious’ – and voilà, this Crockpot Chicken Parmesan Soup was born. I remember the first time I made it was on a particularly blustery day; it felt like the weather was actively trying to freeze me into a popsicle. But as soon as I got a whiff of this soup simmering away, it was like a cozy blanket for my soul. (And honestly, who doesn’t need that now and then?)
Why You’ll Love This
I make this soup whenever I want something that’s both hearty and comforting without having to babysit the stove. My family goes crazy for this because it combines all the goodness of chicken parmesan without the hassle of breading and frying. Plus, there are days when I just can’t even with complicated recipes, you know? So, throwing everything into a crockpot and letting it do its thing is a lifesaver. (Sometimes, I even forget it’s cooking and it feels like magic when I remember!)
What You’ll Need
- 2-3 chicken breasts (or thighs for a bit more flavor)
- 1 can of crushed tomatoes (my granny swore by San Marzano, but any kind works)
- 4 cups chicken broth (I’ve used vegetable broth in a pinch)
- 1 onion, chopped
- 2 cloves garlic, minced (or more if you’re a garlic fan like me)
- 1 tablespoon Italian seasoning
- Salt and pepper to taste
- 1 cup of pasta (shells or ditalini work great)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese (or as I like to say, a generous handful)
- Fresh basil, for garnish
How to Make It
Firstly, dump the chicken, tomatoes, broth, onion, garlic, Italian seasoning, salt, and pepper into your trusty crockpot. Give it a good stir. This is where I usually sneak a taste to check the seasoning. Set it on low and let it cook for about 6-8 hours. I know, it’s a long wait, but trust me, it’s worth it.
Once that’s done, fish out the chicken and shred it with two forks. Toss it back into the crockpot along with your pasta. Turn the heat up to high and let it cook for another 20-30 minutes or until the pasta’s done. (I once got distracted and overcooked the pasta, but it was still pretty tasty!)
Before serving, stir in the mozzarella and Parmesan cheese. Don’t worry if it looks a bit gloopy at first – it always does! Ladle it into bowls and sprinkle with fresh basil. Done!
Notes
I’ve discovered that using chicken thighs instead of breasts can make the soup even richer and more flavorful. And, if you’re feeling adventurous, a splash of wine added at the beginning can add a nice depth.
Variations
One time, I tried adding some spinach for a pop of color, and it worked out really well. On another occasion, I thought kale would be a great addition, but it turned a bit too bitter for my taste – live and learn, right?
Equipment
If you don’t have a crockpot, you could probably use a large pot on the stove over low heat. Just keep an eye on it to prevent sticking.
Storing Leftovers
This soup stores well in the fridge for a couple of days, though honestly, in my house, it never lasts more than a day!
Serving Suggestions
I love serving this with a crusty loaf of bread – perfect for dipping. It’s a little family ritual to mop up every last bit.
Pro Tips
Once, I tried rushing through shredding the chicken and ended up with massive chunks. Trust me, take your time, and it’ll blend so much better.
FAQ
Can I make this soup spicy? Oh, absolutely! Just toss in a pinch of red pepper flakes or some sliced jalapeños if you’re feeling wild.
My soup’s too thick – what do I do? No worries! Just add a bit more broth until it reaches your desired consistency. It’s adaptable like that.
So there you have it, a little slice of comfort food heaven that you can whip up with minimal fuss. And if you need more soup inspirations, check out [this](https://www.simplyrecipes.com/recipes/type/soup/) page or [this one](https://www.loveandlemons.com/soup-recipes/) for some creative twists on classic soups.