Tuesday, March 4, 2014

Crockpot Chicken Parmesan Soup

One bite of this soup and Frog Prince and I knew we had a winner. 

It’s filling and flavorful, and was so easy to put together before I went to work. 

We hope you enjoy it too. 

Crockpot Chicken Parmesan Soup – Adapted from Foxes Love Lemons


  • 2 chicken breasts, thawed
  • 1 red bell pepper, diced into 1-inch pieces
  • 4 oz. mushrooms, sliced
  • 2 cans (14 oz) diced tomatoes
  • 4 C chicken broth
  • 1 C water
  • 1 T minced onion
  • 1/2 tsp. minced garlic
  • 1 tsp. basil
  • 1 tsp. oregano
  • 1/4 C Parmesan cheese, divided
  • 1/2 C tri-colored rotini


Begin by placing the diced red bell pepper, sliced mushrooms, 2 cans of diced tomatoes, 4 C chicken broth, 1 C water, 1 T minced onion 1/2 tsp. minced garlic, 1 tsp. basil, 1 tsp. oregano and 1/8 C Parmesan cheese into the base of your crockpot.  Season with salt and pepper, and stir to combine. 

Add in the chicken breasts. 

Cover and cook on low for 8-10 hours until chicken reaches 180 degrees. 

About 30 minutes before serving, add in the 1/2 C tri-colored rotini.

Remove the chicken breasts and shred them using your stand mixer or two folks.  Return the shredded chicken to the crockpot base and cover.  Allow the soup to continue to cook until the pasta is al dente, about 25 minutes. 

Stir in the remaining 1/8 C Parmesan cheese. 

Serve warm and enjoy!

Notes: You can totally omit the mushrooms, and/or substitute the red bell pepper for a green one, if you prefer.  Any kind of small-shaped pasta will also work well in place of the tri-colored rotini.  You may also consider adding 6-8 oz. tomato sauce to give the soup base a thicker consistency.  Serves 6-8. 


  1. I was going to ask how you avoided mushy pasta, but you answered it already. This looks really delicious!

  2. This looks so yummy! I can't believe we are still making soups in March - where is spring already?!


Thanks for stopping by! I'd love to hear from you; especially how you're finding JOY in your kitchen.

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