Chicken Parm Soup Recipe

Introduction

Chicken Parm Soup is a comforting dish that brings together the flavors of classic chicken parmesan in a warm, hearty soup. It combines tender chicken, pasta, and rich tomato sauce for an easy meal perfect for any day of the week.

Ingredients

• 1 large chicken breast
• 1/2 white onion, finely chopped
• 1 tbsp minced garlic
• Garlic powder, to taste
• Onion powder, to taste
• Italian seasoning, to taste
• Pepper, to taste
• Salt, to taste
• 14.5 oz can diced tomatoes
• 24 oz jar marinara sauce
• 3 cups low-sodium chicken broth
• 1 cup grated Parmesan cheese
• 1 cup dried ditalini pasta (adjust amount to your liking)
• Shredded mozzarella, for topping (optional)

Instructions

1. Step 1: Lightly grease the inside of your slow cooker.
2. Step 2: Place the chicken breast in the bottom of the crock pot.
3. Step 3: Add the chopped white onion and minced garlic on top of the chicken.
4. Step 4: Season with garlic powder, onion powder, Italian seasoning, black pepper, and salt.
5. Step 5: Pour in the diced tomatoes, marinara sauce, and chicken broth. Gently stir to combine, keeping the chicken mostly submerged.
6. Step 6: Cover and cook on LOW for 5 hours or HIGH for 3 hours, until the chicken is fully cooked and tender.
7. Step 7: Remove the chicken from the slow cooker and shred it using forks or kitchen shears. Once shredded, return the chicken to the crock pot.
8. Step 8: Stir in the grated Parmesan cheese and dried ditalini pasta.
9. Step 9: Cover again and cook for an additional 20 minutes, or until the pasta is tender.
10. Step 10: Give the soup a final stir and adjust seasoning if needed.
11. Step 11: Serve warm, topped with mozzarella cheese and garlic bread for dipping, if desired.

Tips & Variations

• For extra flavor, use homemade marinara sauce or add fresh basil before serving.
• Substitute ditalini with small pasta shapes like macaroni or shells if preferred.
• Add red pepper flakes for a slight spicy kick.
• Use cooked rotisserie chicken to save time.
• Top with fresh parsley for a bright, fresh finish.

Storage

Store leftover soup in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave, adding a splash of broth or water if the soup has thickened. Pasta may absorb liquid over time, so stirring during reheating helps maintain texture.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

Can I make this soup without a slow cooker?

Yes, you can prepare this recipe on the stovetop. Cook the chicken with onions and garlic in a large pot, add the other ingredients, and simmer until the chicken is cooked and tender. Then shred the chicken, add pasta and cheese, and cook until the pasta is done.

What can I use if I don’t have ditalini pasta?

Small pasta shapes like elbow macaroni, small shells, or even broken spaghetti work well as substitutes for ditalini in this soup.

Chicken Parm Soup Recipe

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★★★★★

4.7 from 117 reviews

• Author: Charlotte
• Total Time: 5 hours 20 minutes (using low setting)
• Yield: 4 servings 1x

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Description

Chicken Parm Soup is a comforting and hearty slow cooker soup that combines tender shredded chicken, Italian seasonings, diced tomatoes, marinara sauce, and ditalini pasta. Finished with Parmesan cheese and optionally topped with melted mozzarella, this cozy soup delivers all the flavors of classic chicken Parmesan in a warm, satisfying bowl.

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Ingredients

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Main Ingredients

• 1 Large Chicken Breast
• 1/2 White Onion, finely chopped
• 1 tbsp Minced Garlic
• Garlic Powder, to taste
• Onion Powder, to taste
• Italian Seasoning, to taste
• Pepper, to taste
• Salt, to taste
• 14.5 oz can Diced Tomatoes
• 24 oz jar Marinara Sauce
• 3 cups Low-Sodium Chicken Broth
• 1 cup Grated Parmesan Cheese
• 1 cup Dried Ditalini Pasta
• Shredded Mozzarella, for topping (optional)

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Instructions

1. Prepare Slow Cooker: Lightly grease the inside of your slow cooker to prevent sticking and ensure easy cleanup.
2. Layer Ingredients: Place the whole chicken breast in the bottom of the crock pot. Add the finely chopped white onion and minced garlic on top of the chicken. Season everything with garlic powder, onion powder, Italian seasoning, black pepper, and salt according to your taste.
3. Add Liquids: Pour in the diced tomatoes (with juices), marinara sauce, and low-sodium chicken broth. Gently stir to combine all ingredients while keeping the chicken mostly submerged in the liquid.
4. Slow Cook Chicken: Cover and cook on LOW for 5 hours or HIGH for 3 hours until the chicken is thoroughly cooked and tender enough to shred.
5. Shred Chicken: Remove the chicken breast from the crock pot and shred it using two forks or kitchen shears. Return the shredded chicken back to the slow cooker.
6. Add Cheese and Pasta: Stir in the grated Parmesan cheese and dried ditalini pasta into the slow cooker mixture.
7. Cook Pasta: Cover again and continue cooking on the same heat setting for an additional 20 minutes or until the pasta is tender but not mushy.
8. Final Seasoning and Serve: Give the soup a final stir, taste, and adjust seasoning as needed. Serve the soup warm, optionally topped with shredded mozzarella cheese and accompanied by garlic bread for dipping.

Notes

• Adjust pasta quantity depending on your preferred soup thickness and pasta-to-broth ratio.
• Using low-sodium chicken broth helps control the saltiness; adjust salt accordingly.
• For a spicier kick, add red pepper flakes while seasoning.
• Leftover soup can be refrigerated for up to 3 days or frozen for up to 2 months.
• Optional mozzarella topping melts beautifully under a broiler if you transfer soup to an oven-safe dish.

• Prep Time: 15 minutes
• Cook Time: 5 hours low or 3 hours high + 20 minutes pasta cooking
• Category: Soup
• Method: Slow Cooking
• Cuisine: Italian-American

Keywords: Chicken Parm Soup, slow cooker soup, Italian chicken soup, ditalini pasta soup, easy chicken recipes, comforting soup