Chicken soup on tasty steroids. You will love this company ready variation of chicken soup, and it is so easy with these step by step photo instructions.
We love chicken in this meataholic cooking for two household. We love soup, and I love simple.
So from my wives Pinterest board, we have Crock Pot Chicken Parmesan Soup from Fox Loves Lemons. The recipe has been quite popular around the blogs, but like all recipe, it is just guidelines. So a nip here and a tuck there and we have what I wanted.
First, I wanted more meat… doubled. Next, I rarely have fresh herbs, so dry is always available. A bit more garlic, more broth to support the chicken and lastly diced tomatoes. I have never seen a 14 oz can of crushed tomatoes.
My Rating
A low five for me and a bit higher for wifo…
Notes: I happen to have chicken tenders, but any chicken would be fine.
Other Crock Pot Soups
Crock Pot Chicken Tortilla Soup
Healthy Crockpot White Bean Chili Spiced Up
Start by grating 1/2 cup of Parmesan cheese plus a little extra for topping at the end. You could use a pre-grated, but it will suffer in taste.
Chop one green pepper and one small onion. Clean and trim 1 pound of chicken. Any raw chicken will do.
Add a 14 oz can diced tomatoes, 4 cups chicken broth, four cloves crush garlic, one teaspoon basil, 1/2 teaspoon oregano, and 1/8-1/4 teaspoon crushed red pepper. Add 1/2 cup Parmesan cheese, chicken, pepper, and onion.
Cook on low for 4 hours total but 3 1/2 hours into cooking, remove the chicken and shred. Place the chicken along with 1 cup of dry pasta back into the crock pot and cook for about 30 minutes more until pasta is done to taste.
Serve with additional shredded Parmesan topping.
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Crock Pot Chicken Parmesan Soup
Ingredients
- 1/2 cup Parmesan cheese - plus a little extra for topping
- 1 green pepper
- 1 onion - small
- 1 pound chicken
- 14 oz diced tomatoes
- 4 cups chicken broth
- 4 cloves crush garlic
- 1 teaspoon dry basil
- 1/2 teaspoon dry oregano
- 1/8-1/4 teaspoon crushed red pepper
- 1 cup dry pasta
Instructions
- Start by grating 1/2 cup of Parmesan cheese plus a little extra for topping at the end. You could use a pre-grated, but it will suffer in taste.
- Chop one green pepper and one small onion. Clean and trim 1 pound of chicken. Any raw chicken will do.
- Add a 14 oz can diced tomatoes, 4 cups chicken broth, four cloves crush garlic, one teaspoon basil, 1/2 teaspoon oregano and 1/8-1/4 teaspoon crushed red pepper. Add 1/2 cup Parmesan cheese, chicken, pepper, and onion.
- Cook on low for 4 hours total but 3 1/2 hours into cooking, remove the chicken and shred. Place the chicken along with 1 cup of dry pasta back into the crock pot and cook for about 30 minutes more until pasta is done to taste.
- Serve with additional shredded Parmesan topping.
Recipe Notes
Have a question or something not clear? Ask in the comments.
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Nutrition is for one serving. Number of servings is stated above and is my estimate of normal serving size for this recipe.
All nutritional information are estimates and may vary from your actual results. This is home cooking, and there are many variables. To taste ingredients such as salt will be my estimate of the average used.
If you like this recipe or find it useful, the pleasure of a nice 4 or 5 rating would be greatly appreciated.
DOROTHY GALLARDO
August 22, 2017 at 10:20 pm1 pound chicken without skin is 10 pts
parmesan cheese 4 oz 15 pts
broth chicken 4 cups 4 pts
pasta 1 cup 24
53 pts divided by 6 9 pts a serving
Danielle
March 24, 2016 at 5:56 pmIt’s in the crock pot now waiting to put the pasta in. Just stired it. Hope it gets thicker when pasta is used. It’s too soupy for me
Suzanne
October 26, 2015 at 9:29 amDr. Dan Made this soup for my husband and I and my picky son and his wife and son stopped in. Needless to say it was a big hit and Meggan went home with the recipe at my son’s urging and even my teenage grandsons couldn’t get enough. Glad I made double batch. Thanks again for another hit!
Charles
October 22, 2015 at 1:01 amHi, Dr. Dan.
This isn’t a direct comment on this particular recipe, but rather about an ingredient – Chicken Broth. Blood pressure, and all that stuff…
I’ve found that substituting a good stock – lower (roughly half) salt, zero fat, zero carbs, 10 cals per cup, mostly from protein. (remainder from, the “zero fat, zero carbs”) works well in your recipes, without adding any extra salt to compensate. If it tastes a bit short, often a bit more spice will do the trick, rather than adding salt.
For example, Swanson broth (pictured above, in your recipe) vs. Costco Kirkland Signature Organic Chicken Stock, which I use for just about everything, including rice sometimes.
Per cup – from the box(Kirk) and from the website for the same size box(Swanson)
Calories: Swan-10, Kirk-10
Fat Calories: Swan-5, Kirk-0
Sodium: Swan-860, Kirk-440
Total Carb: Swan-1g, Kirk-0
Protein: Swan-1g, Kirk-2g
DrDan
October 22, 2015 at 7:49 amHi Charles, thanks again for the thoughts.
The FDA has some rounding rules for manufacturers that can make comparing low number funky. Lets look at the Fat Calories for example. If under 50 calories per serving then this is rounded to the nearest 5. So here the Swanson maybe 2.6 and the Kirkland 2.4. The sodium is approximately correct. (I did use low sodium broth this time which is 570). The carb and protein… rounding issues again perhaps.
These rounding rules make it almost impossible to calculate nutritional information correctly on a recipe. Zero is not really zero and if you use 4 cups it may not be zero but really almost 10. This is why I don’t usually do nutritional analysis. It would be misleading although I have done it a few times for fun.
Check out this link. https://goo.gl/ZZGY6p
The FDA has their link but I can’t find it right now and it is written in “Government talk” anyways.
Did you know PAM which is pure oil is listed as zero calories. What a world we live in…
I tend to use what I have. I do like broth a tiny bit more and should get in the habit of buy that instead but I use cans more than boxes since they are smaller and I tend to forget the half used box in the refrigerator.
Dan
DrDan
October 22, 2015 at 8:07 amI should also point out the nutritional analysis you find on blogs and recipe sites all have the same issues with these numbers. So take the official manufacturer FDA numbers for what they are (rounded and somewhat misleading) BUT if calculated for those numbers I would question the accuracy a lot.
Karen
October 12, 2015 at 12:44 amI have two questions. Did you mean 1 (14 ounce can diced tomatoes)? Recipe ingredients say diced chicken. When do we put in the 1/2 cup of Parmesan, at the beginning or when adding the pasta? I am looking forward to making this soup soon, sounds really good!
Charles
October 22, 2015 at 12:13 am1) yes, 1 14 ounce can of diced tomatoes.
1.5) (seemed like a question) the chicken is a matter of preference. Leave it whole, and remove at 3.5 hours to shred and return with the pasta, *or* cube it before cooking, if you prefer to have chunkier bits of chicken in the final product. Skip the shred step in this case. (My take on the recipe, after all, they are just guidelines…)
2) Add the cheese at the start. Add a little bit more for garnish when serving.