Chicken Parmesan Soup
A cozy, comforting soup that combines the classic flavors of Chicken Parmesan into a hearty dish, perfect for chilly days and easy weeknight dinners.
Ingredients
Main Ingredients
- 2 cups cooked chicken, shredded Use rotisserie chicken for convenience.
- 1 can (14.5 oz) diced tomatoes Drain before using.
- 4 cups chicken broth Use gluten-free if necessary.
- 1 cup shredded mozzarella cheese Freshly grated is best.
- ½ cup grated Parmesan cheese
- 1 teaspoon Italian seasoning
- to taste salt and pepper Season according to preference.
- 1 cup cooked pasta (optional) Skip for gluten-free version.
- to taste fresh basil for garnish (optional)
Instructions
Preparation
- Start by shredding your cooked chicken into bite-sized pieces. Drain the can of diced tomatoes and have your chicken broth ready.
- Gather all your ingredients before starting for easier assembly.
Cooking
- In your crockpot, combine the shredded chicken, diced tomatoes, chicken broth, and Italian seasoning. Season with salt and pepper to your liking. Stir everything to mix the ingredients well.
- Cover your crockpot and set it to cook on low for 6-8 hours, or on high for about 3-4 hours.
- About 30 minutes before serving, remove the lid and stir in the shredded mozzarella and grated Parmesan cheese until melted and creamy.
- If including cooked pasta, stir it in now and let it cook for the remaining time, ensuring it’s warmed through.
- Taste the soup one last time to check for seasoning, adding more salt and pepper if needed.
Serving
- Once cooked, turn off the heat and let the soup sit for a few minutes. Ladle it into bowls and garnish with fresh basil.
Notes
Serve this soup with garlic bread or a simple salad. Leftover soup can be stored in the refrigerator for 3-4 days or frozen for up to 3 months.