Description
A creamy and comforting soup inspired by classic Chicken Parmesan, made easily in a crockpot.
Ingredients
Scale
- 1 lb boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 cup diced tomatoes
- 1 cup diced onion
- 2 cloves garlic, minced
- 1 cup sliced mushrooms
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper to taste
- 1 cup heavy cream
- 1 cup shredded Parmesan cheese
- Fresh parsley for garnish
Instructions
- Prep your ingredients by dicing the onions and slicing the mushrooms and garlic.
- In a large crockpot, place the chicken breasts on the bottom. Pour in the chicken broth, diced tomatoes, onions, garlic, and mushrooms. Sprinkle with dried basil, oregano, salt, and pepper, then gently stir to combine.
- Set your crockpot to low and cook for 6-8 hours.
- Once cooked, carefully remove the chicken and shred it using forks or a shredder.
- Return the shredded chicken to the pot and stir in the heavy cream and shredded Parmesan cheese. Cook for an additional 30 minutes on low.
- Ladle the soup into bowls and garnish with freshly chopped parsley before serving.
Notes
For a creamy texture, reheat the soup gently and add broth if it thickens too much.
- Prep Time: 10 minutes
- Cook Time: 360 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 3g
- Sodium: 900mg
- Fat: 29g
- Saturated Fat: 16g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 37g
- Cholesterol: 120mg