Can I use frozen chicken breasts in this soup?

Absolutely! Just add them straight from the freezer—no need to thaw. You might need to extend the cooking time by about an hour on low to ensure they cook through completely. I do this all the time when I forget to prep chicken ahead (which is... often).

How do I make this soup gluten-free?

Super easy—just swap regular pasta for your favorite gluten-free variety (I like brown rice pasta shells). Add it during the last 15 minutes of cooking like usual, but keep an eye on it as GF pasta can get mushy faster. Find more GF inspiration on my Pinterest boards !

Can I substitute the mozzarella with another cheese?

Of course! Provolone gives a sharper kick, ricotta makes it creamier, or even a handful of fontina melts beautifully. Don't have any? Just use all Parmesan—it'll still be delicious. My motto: when in doubt, more cheese is the answer.

Why does my soup look watery after adding pasta?

Those little noodles are thirsty! If it seems too thin after adding pasta, let it sit 10 minutes off heat—the starches will thicken it up. Pro tip: undercook the pasta slightly if you're planning leftovers since it continues absorbing liquid.

6-Hour Crockpot Chicken Parmesan Soup: Cheesy Comfort Magic

Name: Crockpot Chicken Parmesan Soup
Prep time: 10 min
Cook time: 6 h
Total time: 6 h 10 min
Cuisine: Italian
Ingredients: 1 lb boneless, skinless chicken breasts; 1 (28 oz) can crushed tomatoes; 4 cups chicken broth; 1 small onion, diced; 3 cloves garlic, minced; 1 tsp dried basil; 1 tsp dried oregano; 1/2 tsp salt; 1/4 tsp black pepper; 1 cup uncooked small pasta (like ditalini); 1/2 cup grated Parmesan cheese; 1 cup shredded mozzarella cheese; Fresh basil for garnish

Crockpot Chicken Parmesan Soup

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A cozy slow-cooker soup with chicken, tomatoes, Italian herbs, pasta, and Parmesan—set it and forget it.

Author: Sophia Collins
Prep Time: 10 min
Cook Time: 6 hours
Total Time: 6 hours 10 min
Yield: 6 servings 1x
Category: Dinner
Method: Slow Cooking
Cuisine: Italian
Diet: Low Lactose

Ingredients

Scale

1 lb boneless, skinless chicken breasts
1 (28 oz) can crushed tomatoes
4 cups chicken broth
1 small onion, diced
3 cloves garlic, minced
1 tsp dried basil
1 tsp dried oregano
1/2 tsp salt
1/4 tsp black pepper
1 cup uncooked small pasta (like ditalini)
1/2 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
Fresh basil for garnish

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Instructions

Place chicken, crushed tomatoes, chicken broth, onion, garlic, basil, oregano, salt, and pepper in the crockpot.
Cover and cook on low for 6 hours or high for 3 hours.
Remove chicken and shred it with two forks. Return to the crockpot.
Add pasta and cook on high for 15-20 minutes until al dente.
Stir in Parmesan and mozzarella until melted.
Serve hot, garnished with fresh basil.

Notes

Use gluten-free pasta for a gluten-free version.
Add a pinch of red pepper flakes for extra heat.

Nutrition

Serving Size: 1 bowl
Calories: 320
Sugar: 6g
Sodium: 800mg
Fat: 10g
Saturated Fat: 4g
Unsaturated Fat: 4g
Trans Fat: 0g
Carbohydrates: 30g
Fiber: 3g
Protein: 28g
Cholesterol: 70mg

Find it online: https://kitchenuser.net/crockpot-chicken-parmesan-soup-recipe/