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Chicken Parmesan Soup

Print Recipe
Tomato broth, shredded chicken, pasta, and Parmesan give this soup the familiar flavors of chicken Parmesan in a bowl. A little mozzarella melts into the hot soup at the table.
Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings 6 servings

Equipment

  • 6-quart slow cooker

Ingredients

  • 1 1/2 pounds boneless, skinless chicken thighs
  • 1 small onion diced
  • 3 garlic cloves, minced
  • 1 can crushed tomatoes, 28 ounces
  • 4 cups low-sodium chicken broth
  • 2 teaspoons Italian seasoning
  • 1/4 teaspoon red pepper flakes, optional
  • 6 ounces dry penne or small pasta shells
  • 1/2 cup grated Parmesan, plus more for serving
  • Salt and black pepper, to taste
  • 1 cup shredded mozzarella, for serving
  • Chopped fresh basil, optional

Instructions

  • Add the chicken, onion, garlic, tomatoes, broth, Italian seasoning, and optional pepper flakes to the slow cooker.
  • Cover and cook on low for about 4–5 hours, until the chicken reaches 165°F and shreds easily.
  • Remove and shred the chicken, then return it to the soup. Stir in the Parmesan and season to taste.
  • Meanwhile, cook the pasta according to its package directions and drain.
  • Divide pasta among bowls, ladle the soup over it, and top with mozzarella, extra Parmesan, and basil. Store leftover pasta separately from the soup.

Notes

Cook: About 4–5 hours on low. Times are estimates; card times use the upper end including finishing time. Check the doneness described in the instructions. Start with thawed meat and poultry.