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    🏠Home » Recipes » Soup Recipes

    Crock Pot Chicken Parmesan Soup

    Oct 11, 2015 · Modified: Apr 16, 2021 by Dan Mikesell AKA DrDan · 8 Comments

    Recipe Table of Contents    
    4 from 10 votes

    Chicken Parmesan Soup is a great Italian chicken soup that is a combination of the wonderful flavors of chicken, Parmesan cheese, and Italian seasonings. Good enough for company but super easy in your crock pot for a weeknight family dinner.

    Image of Chicken Parmesan Soup in a blue bowl

    Jump To:
    • 🐓The Chicken
    • ♨️Ingredients
    • ✔️Tips
    • 📖Crock Pot Soups
    • 🖼️Step-by-Step Photo Instructions
    • 📝Recipe

    Blue ribbon divider used for visual effect

    Introduction

    We love chicken in this cooking for two household. We love soup, and I love simple. And this soup will fit for most low fat, low carb or keto diets.

    So from my wife's Pinterest board, we have Crock Pot Chicken Parmesan Soup from Fox Loves Lemons. The recipe has been quite popular around the blogs, and there are a number of similar recipes. But like all recipes, it is just guidelines. So a nip and a tuck here and a simplification 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—very nice soup with almost no work.

    My Rating

    My rating system. Great 5 out of 5

    A low five for me and a bit higher for my wife.

    🐓The Chicken

    This recipe needs about 1 pound of raw chicken. Usually, that would be skinless boneless chicken breasts, but thighs would be fine. I happen to have chicken tenders.

    If you have precooked chicken, like a rotisserie chicken, you will need about 3 cups of shredded chicken that you should add along with the pasta.

    ♨️Ingredients

    The Cheese

    Freshly grated Parmesan cheese will add a lot of flavors that you won't get from processed versions. I like buying Parmigiano Reggiano, usually in a big chunk from Sam's Club.

    I prefer grated in the cheese and shredded for topping at serving.

    The Pasta

    The pasta is cooked in the crock pot with the fluid from the broth and chicken. I suggest using standard box pasta here since I know how it will cook in this sort of usage. If you want to use a non-standard type of pasta, you need to watch that it is cooked fully but not overcooked.

    ✔️Tips

    Crock Pot Size

    This fits in a 3 ½ quart or bigger crock pot. A double recipe will be fine in 6 quart or larger.

    ❄️Storage

    This soup will store well refrigerated for 2-3 days. You may want to add more broth during reheating since the pasta will absorb more fluid. You can freeze this soup for 2-3 months.

    📖Crock Pot Soups

    Crock Pot Chicken Tortilla Soup

    The Best Crock Pot Taco Soup

    Healthy Crockpot White Bean Chili Spiced Up

    This recipe is listed in these categories. See them for more similar recipes.

    Crock Pot Recipes, Italian Recipes, Small Crock Pots Recipes, Soup Recipes
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    🖼️Step-by-Step Photo Instructions

    raw chicken with ingredients for soup

    Start by grating ½ 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.

    chopped green pepper on a black board

    Chop one green pepper and one small onion. Clean and trim 1 pound of chicken. Any raw chicken will do.

    adding chicken to crock pot with other ingredients

    Add a 14 oz can diced tomatoes, 4 cups chicken broth, four cloves crush garlic, one teaspoon basil, ½ teaspoon oregano, and ⅛-1/4 teaspoon crushed red pepper. Add ½ cup Parmesan cheese, chicken, pepper, and onion.

    shredding cooked chicken on white board

    Cook on low for 4 hours total but 3 ½ hours into cooking, remove the chicken and shred.

    adding dry pasta to the crock pot with soup

    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.

    soup in orange bowl with pasta and parmesan cheese

    Serve with additional shredded Parmesan topping.

    parmesan chicken soup with pasta on spoon
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    📝Recipe

    Chicken Parmesan Soup in a blue bowl

    Crock Pot Chicken Parmesan Soup

    From Dan Mikesell AKA DrDan
    Chicken Parmesan Soup is a great Italian chicken soup  that is a combination of the wonderful flavors of chicken, Parmesan cheese, and Italian seasonings. Good enough for company but super easy in your crock pot for a weeknight family dinner.
    Tap to leave a Rating
    4 from 10 votes
    Print Email CollectionCollected
    Prep Time: 10 minutes
    Cook Time: 4 hours
    Total Time: 4 hours 10 minutes
    Servings #/Adjust if desired 6

    Ingredients

    US Customary - Convert to Metric
    • ½ 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
    • ½ teaspoon dry oregano
    • ⅛-1/4 teaspoon crushed red pepper
    • 1 cup dry pasta
    Prevent your screen from going dark

    Instructions

    • Start by grating ½ 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.
      raw chicken with ingredients for soup
    • Chop one green pepper and one small onion. Clean and trim 1 pound of chicken. Any raw chicken will do.
      chopped green pepper on a black board
    • Add a 14 oz can diced tomatoes, 4 cups chicken broth, four cloves crush garlic, one teaspoon basil, ½ teaspoon oregano and ⅛-1/4 teaspoon crushed red pepper. Add ½ cup Parmesan cheese, chicken, pepper, and onion.
      adding chicken to crock pot with other ingredients
    • Cook on low for 4 hours total but 3 ½ hours into cooking, remove the chicken and shred.
      shredding cooked chicken on white board
    • 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.
      adding dry pasta to the crock pot with soup
    • Serve with additional shredded Parmesan topping.
      soup in orange bowl with pasta and parmesan cheese
    See the step-by-step photos in the post. Some recipes have an option to display the photos here with a switch above these instructions but the photos DO NOT print.

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    Recipe Notes

    Pro Tips

    1. Use the chicken you want but generally skinless boneless chicken breasts or thighs.
    2. You can use pre-cooked chicken like a rotisserie chicken. You will need about 3 cups and you would add it at the same time as the pasta.
    3. Good quality Parmesan cheese will add a lot of flavors.
    4. This fits many diets well like a low fat or keto diet.
    5. I have not added extra salt and you may want some added to your taste.
    6. This fits in a 3 ½ quart or bigger crock pot. A double recipe will be fine in 6 quarts or larger.
    7. You can cook this on high in half the time.
    8. This soup will store well refrigerated for 2-3 days.
    9. You may want to add more broth during reheating since the pasta will absorb more fluid. You can freeze this soup for 2-3 months.

    To adjust the recipe size:

    You may adjust the number of servings in this recipe card under servings. This does the math for the ingredients for you. BUT it does NOT adjust the text of the instructions. So you need to do that yourself.

    Nutrition Estimate

    Nutrition Facts
    Crock Pot Chicken Parmesan Soup
    Amount Per Serving
    Calories 196 Calories from Fat 81
    % Daily Value*
    Fat 9g14%
    Saturated Fat 3g15%
    Cholesterol 33mg11%
    Sodium 215mg9%
    Potassium 420mg12%
    Carbohydrates 15g5%
    Fiber 2g8%
    Sugar 3g3%
    Protein 15g30%
    Vitamin A 279IU6%
    Vitamin C 24mg29%
    Calcium 138mg14%
    Iron 2mg11%
    * Percent Daily Values are based on a 2000 calorie diet.
    Serving size is my estimate of a normal size unless stated otherwise. The number of servings per recipe is stated above. This is home cooking, and there are many variables. All nutritional information are estimates and may vary from your actual results. To taste ingredients such as salt will be my estimate of the average used.
    Course : Soup
    Cuisine : Italian

    © 101 Cooking for Two, LLC. All content and photographs are copyright protected by us or our vendors. While we appreciate your sharing our recipes, please realize copying, pasting, or duplicating full recipes to any social media, website, or electronic/printed media is strictly prohibited and a violation of our copyrights.

    Editor's Note: Originally Published October 11, 2015. Updated with expanded options, refreshed photos, and a table of contents to help navigation.

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    More Soup Recipes

    • Crock Pot Chicken Tortilla Soup
    • Small Crock Pot Beef Stew
    • Crock Pot Chicken Stew
    • Old Fashioned Vegetable Beef Soup—Stovetop or Crock Pot

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    1. DOROTHY GALLARDO

      August 22, 2017 at 10:20 pm

      1 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

      Reply
    2. Danielle

      March 24, 2016 at 5:56 pm

      It'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

      Reply
    3. Suzanne

      October 26, 2015 at 9:29 am

      5 stars
      Dr. 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!

      Reply
    4. Charles

      October 22, 2015 at 1:01 am

      Hi, 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

      Reply
      • DrDan

        October 22, 2015 at 7:49 am

        Hi 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 am

        I 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.

    5. Karen

      October 12, 2015 at 12:44 am

      I 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!

      Reply
      • Charles

        October 22, 2015 at 12:13 am

        1) 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.

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