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Creamy Chicken Parmesan Soup

Creamy Chicken Parmesan Soup for Cozy Nights at Home

This Creamy Chicken Parmesan Soup is a comforting dish that combines rich flavors and warmth, perfect for chilly evenings.
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Prep Time 10 minutes
Cook Time 6 hours
Thickening Time 40 minutes
Total Time 6 hours 40 minutes
Servings: 6 cups
Course: Soup
Cuisine: Italian
Calories: 300
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Soup
  • 2 pounds Chicken Breasts Can substitute with chickpeas or white beans for vegetarian option.
  • 4 cloves Minced Garlic Fresh garlic preferred.
  • 1 medium Onion Finely chopped, can substitute with shallots.
  • 2 tablespoons Italian Seasoning Fresh herbs can be used for more flavor.
  • 1 teaspoon Salt Adjust according to taste.
  • 1 teaspoon Black Pepper Adjust according to taste.
  • 6 cups Chicken Broth Low-sodium version available; use vegetable broth for vegetarian.
  • 1 cup Milk Almond or oat milk can be used for a dairy-free option.
  • 1 cup Heavy Cream Can be omitted for a lighter dish.
  • 1 cup Grated Parmesan Cheese Nutritional yeast is a good alternative.
  • 8 ounces Penne Pasta Substitute with gluten-free pasta.
  • 2 tablespoons Cornstarch Arrowroot is a suitable alternative.
  • 1 tablespoon Cold Water Used to mix with cornstarch.
  • 2 tablespoons Fresh Parsley Used for garnish.

Equipment

  • slow cooker

Method
 

Preparation Steps
  1. Begin by placing your slow cooker on a stable surface and add the raw chicken breasts, minced garlic, finely chopped onion, Italian seasoning, salt, pepper, and chicken broth. Ensure everything is well mixed. Set to cook on low for 6-7 hours or high for 3-4 hours.
  2. Once the cooking time is up, check that the chicken is tender enough to shred easily—use two forks to pull the chicken apart right in the slow cooker. Stir gently before moving to the next step.
  3. Add penne pasta, milk, and heavy cream to the slow cooker, stirring to combine. Cook on high for an additional 30-40 minutes, or until the pasta is cooked al dente.
  4. In a small bowl, mix cornstarch with cold water until smooth. Gradually stir this into the soup for thickness, ensuring it is well combined.
  5. Once thickened, stir in grated Parmesan cheese until melted and incorporated. Adjust seasonings as necessary.
  6. Ladle the hot soup into bowls, and garnish with fresh parsley and extra grated Parmesan if desired.

Nutrition

Serving: 1cupCalories: 300kcalCarbohydrates: 40gProtein: 25gFat: 11gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 70mgSodium: 800mgPotassium: 700mgFiber: 4gSugar: 3gVitamin A: 500IUVitamin C: 5mgCalcium: 200mgIron: 2mg

Notes

Store leftovers in an airtight container for up to 4 days. Reheat on the stovetop adding a splash of broth or milk.

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