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Slow Cooker Chicken Parm Soup

A hearty, comforting soup inspired by classic chicken parmesan, featuring tender shredded chicken, melted mozzarella, and savory tomato broth.
Print Recipe
Prep Time 15 minutes
Cook Time 6 hours
Total Time 6 hours 15 minutes
Servings: 4 servings
Course: Dinner, Soup
Cuisine: Italian-American
Calories: 320
Ingredients Equipment Method Notes

Ingredients
  

Main Ingredients
  • 1.5 lbs boneless skinless chicken thighs
  • 1 tbsp olive oil
  • 1 medium onion diced
  • 4 cloves garlic minced
  • 1 can crushed tomatoes 28oz
  • 1 can diced tomatoes 14oz
  • 2 cups chicken broth
  • 1 cup milk
  • 1/4 cup grated Parmesan cheese
  • 1/2 cup reduced-fat mozzarella cheese shredded
  • 1 tsp dried basil
  • 1 tsp dried oregano
  • 1/2 tsp red pepper flakes optional
  • 1/2 tsp black pepper
  • 1 tsp salt
  • 2 cups cooked pasta ditalini or small shells
  • 1/4 cup fresh basil chopped
  • 2 tbsp fresh parsley minced

Equipment

  • Slow Cooker
  • Large skillet
  • Two forks

Method
 

Preparation
  1. Season chicken thighs with salt and pepper, then sear in a skillet with olive oil until golden brown.
  2. Transfer seared chicken to the slow cooker.
  3. Sauté onion and garlic in the same skillet until fragrant, then scrape up browned bits.
  4. Add tomatoes, broth, milk, and dried herbs to the skillet, bring to a simmer, then pour into the slow cooker.
  5. Cook on LOW for 6 hours or HIGH for 3-4 hours until chicken is tender.
  6. Remove chicken, shred with two forks, and return to the slow cooker.
  7. Stir in Parmesan and mozzarella until melted.
  8. Add cooked pasta, stir gently, and serve garnished with fresh basil and parsley.

Notes

Store soup and pasta separately in the fridge for up to 4 days. Soup freezes well without the pasta for up to 3 months.