Crock Pot Chicken Parmesan Soup

Name: Crock Pot Chicken Parmesan Soup
Prep time: 10 min
Cook time: 120 min
Total time: 130 min
Ingredients: 32 ounce container chicken broth ((can use low or no sodium)); 28 ounce can crushed tomatoes with basil, undrained; 1 pound boneless skinless chicken breasts, cubed ((can use thighs or tenderloins)); 1 cup diced red bell pepper; 1/2 cup diced onion; 1/8 cup tomato paste; 3 garlic cloves, minced; 1 tablespoon honey ((optional, can use sugar)); 1 teaspoon Italian seasoning; 1 teaspoon dried basil; 1/2 teaspoon garlic powder; 1/2 teaspoon onion powder; 1/2 teaspoon salt; 1/4 teaspoon pepper; 1/4-1/2 teaspoon red pepper flakes ((optional)); 1/2 cup uncooked orzo pasta; croutons; shredded or grated Parmesan cheese; freshly chopped parsley

JUMP TO RECIPE

Crock Pot Chicken Parmesan Soup is a comforting soup with tender chicken, fresh vegetables, and Italian seasonings in a savory tomato broth!

A DUMP & GO SOUP

Who doesn’t love a good, hearty, filling plate of chicken parmesan? What if you could take all those flavors (including the pasta it is traditionally served with) and make it into a warm and cozy bowl of soup? This recipe turned out even better than I expected. It really is a filling meal and the slow cooker is doing most of the heavy lifting. It’s definitely perfect for warming up on chilly fall days or busy weeknights when you just want to serve dinner without a lot of hassle!

A bowl of Chicken Parm Soup with croutons, and shredded cheese.

Love it! My wife and I really enjoyed it and it was excellent served with some crusty bread.
– Jason

FREQUENTLY ASKED QUESTIONS:

What to serve with Crock Pot Chicken Parmesan Soup?

This soup goes great with Garlic Bread or a nice crusty bread. Pair it with a big salad and you have the perfect combo meal.

What else could I add to this soup?

To help fill this soup out and bulk it out some more, you can add a can of your favorite beans to this recipe. Additionally, you can add frozen vegetables to the soup. You can add spinach or kale to the soup in the last 30 minutes.

Can I used jarred sauce instead of tomatoes?

Instead of the crushed tomatoes and tomato paste, you could use one jar of marinara sauce.

Can I make this on the stove instead?

Yes, here is what I’d do if I wanted to make this on the stove.
Sauté:
In a large soup pot or Dutch oven, heat 1 Tablespoon of oil over medium heat. Add diced onion and red bell pepper. Cook for 4–5 minutes, until softened. Stir in garlic and tomato paste and cook for 1–2 minutes more until fragrant.
Add broth & seasonings:
Pour in the chicken broth and crushed tomatoes. Stir in honey, Italian seasoning, basil, garlic powder, onion powder, salt, pepper, and red pepper flakes.
Add chicken:
Stir in the cubed chicken. Bring the mixture to a gentle boil over medium-high heat.
Simmer:
Reduce heat to medium-low, cover, and simmer for 20–25 minutes, until chicken is cooked through and tender.
Add orzo:
Stir in the uncooked orzo. Simmer uncovered for another 8–10 minutes, or until the orzo is al dente. Stir occasionally to prevent sticking.
Serve:
Taste and adjust seasoning if needed. Ladle into bowls and top with croutons, shredded Parmesan, and fresh parsley.

Can I make this a creamy soup?

Sure. You can drizzle on 1/8 cup of heavy cream to each bowl before serving. Or add it to the pot and stir then serve.

How can I store leftover soup?

You can keep the leftovers in the fridge for up to 4-5 days. You can freeze the soup for up to 3 months.

A ladle grabbing a scoop of Crock Pot Chicken Parm Soup.

INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)

chicken broth– I’m suggesting the low sodium version but you can use the regular. Also, if you’re sensitive to sodium at all, you can use a no sodium added broth, or some of your Homemade Chicken Broth where you can easily control all of the amounts of the ingredients used.
crushed tomatoes with basil – don’t drain this. See my Frequently Asked Questions above on substitutions.
boneless, skinless chicken breasts– cubed. If you don’t want to use chicken breast, you can use more affordable chicken thighs or chicken tenderloins for a slightly different option.
red bell pepper – don’t like bell pepper? Just leave it out or switch it out for green or orange. You could even purchase pre-diced bell pepper and onion at the grocery store these days or find it in the frozen section. That is a great time saver if you really need to get this going in your slow cooker before work.
onion
tomato paste – you can use the stuff that comes in a can or in the squeeze tube.
garlic – I always prefer fresh but if you’re short on time, the jarred stuff works fine.
honey– this is an optional ingredient to balance out the acidity from the tomatoes a bit. If you don’t want to use honey, you can use sugar or just skip it altogether if that is your preference.
Italian seasoning, dried basil garlic powder, onion powder
salt and pepper
red pepper flakes– this is an optional ingredient I like to add for a little kick.
uncooked orzo pasta– if you don’t have orzo, or don’t care for it, I wouldn’t try replacing it with a different pasta shape as other pastas will most likely soak up too much of the liquid. Just leave it out.
For serving: croutons (this will kind of give it that crunch like you get with the breading on your chicken parmesan; freshly shredded parmesan cheese and chopped parsley (for color)

Chicken broth, crushed tomatoes, chicken breast, red bell pepper, onion, tomato paste, garlic, honey, Italian seasoning, basil, garlic powder, onion powder, salt, pepper, red pepper flakes, orzo, croutons, and parmesan cheese.

HOW TO MAKE CROCK POT CHICKEN PARMESAN SOUP:

To a 5-6 quart slow cooker, add the soup ingredients, excluding the orzo.

Almost all ingredients for a Chicken Parm soup in a Slow Cooker with chicken broth being added.

Cover and cook on high for 2-3 hours or on low for 4-5 hours. 30 minutes before serving, add the orzo pasta. Stir then cover again and cook on high until the orzo is al dente (or how you prefer.)