Slow Cooker Chicken Parmesan Soup

By • February 6, 2014 35 Comments

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Author Notes: This soup has all of the flavors of decadent Chicken Parmesan, but in a more waist-friendly vehicle. Chicken broth and crushed tomatoes are simmered with garlic, onion, basil, oregano, and red pepper flakes for an aromatic base. Shredded lean chicken breast, green bell pepper, and gemelli pasta fill you up. And everything is topped with a little cheese, of course.foxeslovelemons

Makes 6 cups

  • 3 garlic cloves, minced
  • 1 green bell pepper, chopped
  • 14 1/2 ounces crushed tomatoes
  • 1/2 pound raw boneless, skinless chicken breasts
  • 3 cups chicken broth
  • 1/2 cup chopped white onion
  • 1/3 cup shredded Parmesan cheese, plus extra for garnish
  • 1 tablespoon chopped fresh basil
  • 2 teaspoons chopped fresh oregano
  • 1/8 teaspoon red pepper flakes (or more if you like it spicy!)
  • 4 ounces uncooked dry gemelli or penne pasta
  • Chopped fresh basil or parsley, for garnish
  1. In the slow cooker, stir together the garlic, bell pepper, crushed tomatoes, chicken, broth, onion, the cheese, basil, oregano, and red pepper flakes. Cook on high for 3 1/2 hours, or on low for 7 hours.
  2. Transfer chicken breasts to a cutting board and coarsely shred them; return them to the slow cooker; stir in the pasta. Cook on high for 30 minutes longer or until pasta is cooked al dente.
  3. Serve garnished with more Parmesan cheese and chopped basil or parsley.
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Comments (35) Questions (0)

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5 months ago Susan Dahl

Cooked on high for 3 1/2 hours. Chicken was overcooked. Next time I will pull chicken out at 2 1/2 hours. Let soup continue cooking for an hour, add pasta for 30 minutes. When soup is done I will add the chicken and serve.

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5 months ago Julie McGoldrick

This was delicious! I too made it in a pot on the stove: I sautéed the onions, then added chopped red pepper (what I had) and garlic and cooked until softened. I added the chopped tomatoes, chicken stock, a few whole basil leaves, dried oregano, and red pepper flakes, and cooked for about an hour. Then I cut chicken breasts into large pieces and let them poach in the soup. I shredded the chicken once it was cooked through, and added it, along with the grated parmesan cheese, chopped fresh basil, and pasta that I had a cooked separately. It was more hands on work than with the slow cooker, but it was still easy, and it was wonderful! Thanks so much such a creative and delicious recipe.

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5 months ago SueB

Wow! I made this recipe for our evening dinner tonight. It is great! I used dried herbs, as I did not have fresh basil, oregano & parsley on hand. I was a little heavy handed on the red pepper flakes, which works well for my family. I also (accidentally) added about 6oz+ of pasta, which made the end result more like a substantial pasta dish rather than a soup or stew. That said, this recipe offers nice flavors and is so, super easy. It has earned a spot in our winter meal rotation for sure.

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5 months ago Jacqueline Stauffer

VP Marketing + BD @Food52. Dessert Lover.

Yes, you can definitely do this without a slow cooker. I was worried that chicken breasts would dry out slow cooking for 7 hours so I came up with my own solution. I did the soup base in 1 pot, and simultaneously poached the chicken in chicken broth in a pan. Once the chicken was done, shredded it with forks, and added to the main soup, with the broth. Came out great!

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5 months ago kissy28c

oh great! thanks for the expert tip. will try this!

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5 months ago kissy28c

I also don't have a slow cooker. Can we use a pot - a la soup styles?

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5 months ago njsusan

Loved this! I have made it twice, great dinner and we love it in a thermos for lunch. I did find that my pasta needed a little less time to cook, it was a little overcooked first time around.

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5 months ago analog213

Assuming if one is lazy (not me, I'm just asking for a friend ;) could you forgo most of the ingredients and just use a bottle of store bought marinara, chicken broth, and the parm and herbs?

Thanks

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5 months ago Al Krasich

have any nutritional facts.. particularly carbs?

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5 months ago Fluffy Clouds

hello. can i use a pot over the stove instead of a slow cooker? I don't have a slow cooker.

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5 months ago MarenM

Do you think this would work with bone-in chicken pieces too?

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5 months ago foxeslovelemons

Hi Maren - sure! Just make sure the chicken reaches an internal temp of 165 degrees F, and remove and discard the bones before shredding the chicken. Enjoy!

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5 months ago MarenM

Do you think this would work with bone-in chicken pieces too?

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5 months ago sexyLAMBCHOPx

sexyLAMBCHOPx is a trusted home cook.

What size slow cooker did you use? May make this tomorrow. Looks great!

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5 months ago foxeslovelemons

I used a fairly large slow cooker because it's what I have available, but since this recipe makes just 6 cups of soup, anything 2 quarts or larger should be fine :)

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6 months ago Elizabeth

have you ever doubled the recipe? what adjustments would you make?

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6 months ago foxeslovelemons

Hi Elizabeth! Actually, the first time I ever made this, it was doubled. It made a huge amount, which I'm guessing is what you're going for. But since it was just way, way too much soup for my husband and I, I cut the recipe in half, which is what you see here. Anyway, I didn't make any adjustments. The double batch cooked exactly the same way as the half batch. Just make sure it'll all fit in your slow cooker ;)

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6 months ago Elizabeth

Hi! Thank you so much for this information. I'm excited to try it!

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6 months ago Anneliese Rudoshko VanderWilt

If added rice instead of pasta, do you cook for same amount of time? Or is it better to cook to cook the rice separately?

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6 months ago foxeslovelemons

Hi Anneliese - Rice COULD work in this, but I honestly just have no idea. I would recommend cooking the rice separately and adding it at the end just to be safe.

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6 months ago Jacqueline Stauffer

VP Marketing + BD @Food52. Dessert Lover.

Hi Jessica - I did this the other night and it came out great. Poached chicken in chicken broth while all the other ingredients (-pasta) simmered in another pot. Shredded chicken and threw it into the soup with the brot and pasta. Was perfect!

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6 months ago Christina DeLouise

Do you provide nutritional analysis of any of your recipes.

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6 months ago Jessica Michaels Overocker

Any thoughts on doing this stove top? I want to make it tonight!!

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6 months ago foxeslovelemons

I've never tried it, but I don't see why it wouldn't work, Jessica. Cook the first set of ingredients until the chicken is cooked through, then add the pasta and cook until that is done. You may need less/more broth, but I'm not sure.

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6 months ago heather wood

It's not clear in this recipe -- breasts are cooked before they go into the broth, right?

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6 months ago heather wood

Duh -- reading without coffee. Never mind.

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6 months ago foxeslovelemons

:) They go in raw. Don't worry, I get that question a lot. I should edit the recipe to specify. Enjoy, Heather!

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6 months ago Jacqueline Stauffer

VP Marketing + BD @Food52. Dessert Lover.

Curious if anyone cooked on low for a longer period of time - closer to 10 hours and if that still came out ok? Thanks!

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6 months ago Chevelle

Very tasty and easy! I made the pasta separate because I wanted to make sure it would be good for leftover lunches this week. Very yummy and pretty!

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6 months ago foxeslovelemons

So glad you liked it, Chevelle!