slow cooker chicken parmesan soup.

Friday, I made the best soup I’ve ever made. I know that that’s not saying a lot, as I haven’t made that many soups in my day. But this stuff was good. I mean real good.

Slow Cooker Chicken Parm Soup


  • 1lb boneless chicken breast
  • 1C yellow onion, chopped
  • 3 cloves garlic, minced
  • 24oz diced tomatoes
  • 15oz tomato sauce
  • 1 1/2 tsp salt
  • 1/2 tsp ground black pepper
  • 1 tsp dried oregano
  • 1/2 tsp dried thyme
  • 1/2 tsp dried basil
  • 1/8 tsp red pepper flakes, optional
  • 4C chicken broth
  • 2 bay leaves
  • 3/4C grated parmesan cheese
  • 1/2C heavy cream
  • 1 – 1 1/2C rotini pasta
  • mozzarella for topping


  1. Add chicken, vegetables, tomato sauce, spices, chicken broth and bay leaves (I substituted extra thyme because I didn’t have any) in slow cooker. Cook on high for 4 hours or on low for 8 hours.
  2. Remove chicken, shredding with forks. Set aside. Remove and discard bay leaves.
  3. Use an immersion blender to puree the soup. Stir in parmesan cheese and heavy cream until fully combined. Return to slow cooker along with shredded chicken and uncooked pasta. Stir. Cover and cook for an additional 30 minutes.
  4. Serve with shredded mozzarella and optional parmesan cheese. Brown under a broiler in oven safe bowls.IMG_2506.JPG

We also ended up having it for leftovers 2 days later and added some Boston butt to it. So so good!

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