Description
A warm, comforting soup filled with rich tomato flavor and creamy Parmesan, perfect for busy weeknights.
Ingredients
Scale
- 2–3 boneless, skinless chicken breasts
- 4 cups low-sodium chicken broth
- 1 small yellow onion, chopped
- 3–4 garlic cloves, minced
- 1 (14.5 oz) can crushed tomatoes
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1–2 teaspoons Italian seasoning (adjust to taste)
Instructions
- Place raw chicken at the bottom of the crock pot.
- Add the chopped onion and minced garlic on top of the chicken.
- Sprinkle Italian seasoning over the ingredients.
- Pour the can of crushed tomatoes into the crock pot.
- Pour in the chicken broth and cover the pot.
- Cook on low for 6–7 hours or on high for 3–4 hours until the chicken is tender.
- Remove the chicken and shred it with two forks. Return the shredded chicken to the pot.
- Stir in the heavy cream.
- Gradually add the grated Parmesan cheese, stirring until it melts.
- Cook uncovered on low for an additional 20–30 minutes to let the soup thicken.
- Taste and adjust seasoning, then serve.
Notes
Add cooked pasta or orzo for a heartier option. You can also make it dairy-free using coconut milk and a dairy-free Parmesan substitute.
- Prep Time: 15 minutes
- Cook Time: 360 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 450
- Sugar: 6g
- Sodium: 800mg
- Fat: 22g
- Saturated Fat: 12g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 34g
- Fiber: 3g
- Protein: 35g
- Cholesterol: 100mg