Chicken Parmesan Soup recipe is a great Italian soup with tender chicken and pasta combined with Parmesan cheese and Italian seasonings in a flavorful tomato broth.
This chicken parm soup is good enough for company but easy for a weeknight family dinner. Most people use their slow cooker, which will be about 4 hours. But the stovetop is about 1 hour. And use rotisserie chicken will only take 20-30 minutes.
See Pasta e Fagioli Soup for another Italian Pasta soup. You may also these other crock pot soup and chili recipes, like Taco Chili, Chicken Tortilla Soup, Vegetable Beef Soup, Healthy White Bean Chili, and Easiest Crock Pot White Chicken Chili.
Inspired by Fox Loves Lemons-Crock Pot Chicken Parmesan Soup, one of several similar recipes. But I added a nip, a tuck, a simplification, and some stovetop instructions.
- Chicken—breasts or thighs
- Parmesan cheese
- Aromatics—onion, garlic
- Green pepper
- Cans—chicken broth, diced tomatoes
- Pantry—dry basil, dry oregano, crushed red pepper (optional)
👨🍳How to Make Chicken Parmesan Soup
- Prep green pepper and onion. Clean and trim chicken.
- Add diced tomatoes, chicken broth, chicken, onion, crushed garlic, Parmesan cheese, pepper, and spices to a crock pot or large pot.
- Crock Pot: Cook on low for 3 ½ hours into cooking; remove the chicken and shred.
- Stovetop: Bring to a light boil, then decrease to simmer and cover. Cook until chicken is 165°—30-40 minutes.
- Remove the chicken, shred it, and return to the slow cooker or pot with the dry pasta.
- In the crock pot, cook for about 30 minutes until the pasta is al dente. On the stovetop, simmer until the pasta is al dente, usually 10-15 minutes, depending on the pasta.
- Serve with additional shredded Parmesan topping.
- Use the chicken you want. Precooked or rotisserie chicken can be used—see how in the FAQ section below.
- Freshly grated Parmesan cheese will add a lot of flavors that you won't get from processed versions.
- I prefer grated in the soup and shredded for topping at serving.
- Use a standard box of pasta here. If you want to use non-standard pasta, you need to watch that it is cooked fully but not overcooked.
↕️How to make this a "for two" or "family size" recipe
This is a very easy recipe to decrease or increase in size. The full recipe makes about 12 cups, which I call 6 large servings.
The slow cooker needs a 4 quart or larger. A half recipe would fit in a 2-quart mini crock pot, and a double recipe would need a very large 8-quart size, but an increase of 50% would fit in the more common 6-quart size.
- Use the recipe card and adjust the number of servings desired.
- Use the amount of ingredients in the ingredient list, not the instructions—those do not adjust.
- Cook for the same amount of time.
One pound of cooked shredded chicken will make about 3 cups in volume.
You will need about 3 cups of shredded rotisserie chicken.
Add everything but the pasta to a large pot, bring to a boil over medium heat, then add the pasta. Cover and simmer until the pasta is al dente, usually 10-15 minutes.
This soup will store well and be refrigerated for 4 days. You may want to add more broth during reheating since the pasta will absorb more fluid. You can freeze this soup for 3 months.
This recipe is listed in these categories. See them for more similar recipes.
Step-by-Step Photo Instructions
Use fresh Parmesan cheese if possible.
Chop one green pepper and one small onion—clean and trim 1 pound of chicken. Any raw chicken will do.
To a 4-quart crock pot or a large pot, add a 14 oz can of diced tomatoes, 4 cups chicken broth, 4 cloves crushed garlic, 1 teaspoon basil, ½ teaspoon oregano, and ⅛-1/4 teaspoon crushed red pepper. Add ½ cup grated or shredded Parmesan cheese, chicken, pepper, and onion.
In a crock pot, cook on low for about 3 ½ hours. On the stovetop: Bring to a light boil, cover, and decrease to simmer—cook for about 30-40 minutes. When the chicken is 165°, remove and shred it.
Place the chicken and 1 cup of dry pasta back into the crock pot or pot. Cook until al dente—about 30 minutes in the crock pot or 10-15 minutes on the stovetop, depending on the pasta.
Serve with additional shredded Parmesan topping.
Chicken Parmesan Soup (Crock Pot or Stovetop)
- 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
- Use fresh Parmesan cheese if possible.
- Chop one green pepper and one small onion—clean and trim 1 pound of chicken. Any raw chicken will do.
- To a 4-quart crock pot or a large pot, add a 14 oz can of diced tomatoes, 4 cups chicken broth, 4 cloves crushed garlic, 1 teaspoon basil, ½ teaspoon oregano, and ⅛-1/4 teaspoon crushed red pepper. Add ½ cup grated or shredded Parmesan cheese, chicken, pepper, and onion.
- In a crock pot, cook on low for about 3 ½ hours. On the stovetop: Bring to a light boil, cover, and decrease to simmer—cook for about 30-40 minutes. When the chicken is 165°, remove the chicken, and shred it.
- Place the chicken, along with 1 cup of dry pasta, back into the crock pot or pot. Cook until al dente—about 30 minutes in the crock pot or 10-15 minutes on the stovetop, depending on the pasta.
- Serve with additional Parmesan topping.
Your Own Private Notes
- Use the chicken you want but generally skinless boneless chicken breasts or thighs.
- You can use precooked chicken like a rotisserie chicken. You will need about 3 cups and you would add it at the same time as the pasta. See the FAQ section in the post.
- Good quality Parmesan cheese will add a lot of flavors.
- This fits many diets well like a low fat or keto diet.
- I have not added extra salt and you may want some added to your taste.
- This fits in a 4 quart or larger crock pot. Crock pot size is discussed in the post. A mini crock pot will work for a half recipe, a 6 quart for 50% increase and an 8 quart for a double recipe.
- You can cook this on high in half the time but the paste phase will still not cut in half.
- This soup will store well refrigerated for 4 days.
- You may want to add more broth during reheating since the pasta will absorb more fluid. You can freeze this soup for 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.
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Editor's Note: Originally Published October 11, 2015. Updated with expanded options, refreshed photos, and a table of contents to help navigation.