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recipe crock pot creamy chicken parmesan soup
- Total Time: 3-8 hours
- Yield: 6 servings 1x
- Diet: General
Description
This Crock Pot Chicken Parmesan Soup delivers the comforting flavors of the classic dish in a cozy, hands-off format. Tender chicken and a creamy basil swirl make it a guaranteed crowd-pleaser.
Ingredients
Scale
- 1.5 kg (3 lb) bone-in chicken thighs, skinless, trimmed
- 2 tablespoons (30 ml) olive oil
- 1 large onion, diced (≈150 g / 5 oz)
- 2 carrots, diced (≈150 g / 5 oz)
- 2 celery stalks, diced (≈100 g / 3.5 oz)
- 3 cloves garlic, minced
- 800 g (28 oz) canned crushed tomatoes
- 1 liter (4 cups) halal-certified chicken broth
- 250 ml (1 cup) heavy cream
- 30 g (1 oz) fresh basil leaves, plus extra for garnish
- 100 g (3.5 oz) grated halal Parmesan cheese, plus extra for garnish
- 1 teaspoon (5 ml) dried oregano
- ½ teaspoon (2.5 ml) red-pepper flakes (optional)
- Salt and pepper, to taste
- 2 tablespoons (15 g) pine nuts, toasted, for garnish
Instructions
- Sear Chicken: Brown chicken thighs in olive oil, then transfer to crock pot.
- Sauté Aromatics: Sauté onion, carrots, and celery, then add garlic. Transfer to crock pot.
- Combine Ingredients: Add crushed tomatoes, broth, oregano, and seasoning to crock pot.
- Slow Cook: Cook on LOW for 6-8 hours or HIGH for 3-4 hours.
- Shred & Add Parmesan: Shred chicken, return to soup, and stir in Parmesan.
- Prepare Basil-Cream: Warm cream, Parmesan, and basil; strain.
- Serve & Garnish: Ladle soup, drizzle with basil-cream, and garnish.
Notes
For a smoother basil-cream swirl, don’t boil the cream and strain to remove basil leaves. Bone-in thighs provide richer flavor.
- Prep Time: 20 minutes
- Cook Time: 3-8 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 450 kcal
- Sugar: 15 g
- Sodium: 800 mg
- Fat: 25 g
- Saturated Fat: 12 g
- Unsaturated Fat: 10 g
- Trans Fat: 0 g
- Carbohydrates: 30 g
- Fiber: 3 g
- Protein: 30 g
- Cholesterol: 120 mg