Crock Pot Chicken Parmesan Soup (Print version)

A cozy slow cooker chicken parmesan soup with shredded chicken, tomato broth, pasta, parmesan, mozzarella, and basil.

# Ingredients:

For the soup base

01 - 1 1/2 lb (680 g) boneless skinless chicken breasts
02 - 1 jar (24 oz / 680 g) marinara sauce
03 - 1 can (15 oz / 425 g) crushed tomatoes
04 - 5 cups (1.2 L) low-sodium chicken broth, plus more for reheating
05 - 1 small yellow onion, finely diced
06 - 4 cloves garlic, minced
07 - 2 tablespoons tomato paste
08 - 2 teaspoons Italian seasoning
09 - 1 teaspoon kosher salt, plus more to taste
10 - 1/2 teaspoon black pepper
11 - 1/4 teaspoon crushed red pepper flakes, optional

To finish

12 - 6 oz (170 g) rotini or penne pasta
13 - 3/4 cup (75 g) freshly grated parmesan cheese
14 - 1 cup (115 g) shredded mozzarella cheese, for serving
15 - 1/4 cup chopped fresh basil or parsley
16 - 1/2 cup toasted panko breadcrumbs, optional for topping

# Instructions:

01 - Add chicken, marinara, crushed tomatoes, chicken broth, onion, garlic, tomato paste, Italian seasoning, salt, pepper, and red pepper flakes to a 6-quart slow cooker. Stir to combine and nestle the chicken into the liquid.
02 - Cover and cook on low for 4-5 hours or on high for 2-3 hours, until the chicken reaches 165°F and is tender enough to shred.
03 - Transfer the chicken to a cutting board and shred it with two forks. Return the shredded chicken to the slow cooker and stir.
04 - Stir in the dry pasta. Cover and cook on high for 20-30 minutes, checking early, until the pasta is tender but not mushy.
05 - Turn the slow cooker to warm. Stir in the parmesan a handful at a time until melted into the broth. Add extra warm broth if the soup is thicker than you like.
06 - Ladle into bowls and top with mozzarella, basil or parsley, and toasted breadcrumbs if using. Serve hot while the cheese is melty.

# Good to know:

01 - Cook pasta separately if making the soup ahead for leftovers.
02 - Use thawed chicken for safe and even slow cooking.
03 - Add extra broth when reheating because the pasta thickens the soup.

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