Description
A warm, cheesy bowl of comfort blending tender chicken, rich cream, marinara, and Parmesan.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 cup marinara sauce
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to taste
- Chopped fresh parsley for garnish
Instructions
- Place the chicken breasts in the crock pot. Add the chicken broth, garlic powder, onion powder, salt, and pepper.
- Cook on low for 6–7 hours, or until the chicken is fully cooked and tender.
- Remove the chicken from the crock pot. Shred it with two forks. Return the shredded chicken to the pot.
- Stir in the heavy cream, marinara sauce, and Parmesan cheese. Mix until well combined.
- Let the soup heat through for an additional 30 minutes on low.
- Serve hot and garnish with chopped fresh parsley.
Notes
This soup can be made a day ahead and reheats well. Use fresh-grated Parmesan for the best flavor.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Soup
- Method: Crock Pot
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 425
- Sugar: 2g
- Sodium: 800mg
- Fat: 30g
- Saturated Fat: 15g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 1g
- Protein: 34g
- Cholesterol: 100mg