It’s Slow Cooker Soup Friday again! And I’ve got another new recipe for you.
This one is so easy, I really wondered if it would work. The hands-on time for this soup has got to be under 5 minutes. Your slow cooker really does do all the work.
I started with frozen chicken tenders. Then added tomato juice, chicken broth, Italian seasonings and Parmesan cheese. And at the end I decided to add some pasta too.
I served the soup with toasted cheesy bread. Just butter the bread, add shredded Italian blend cheese to the top and pop it under the broiler for a few minutes.
Here’s what you’ll need for the soup:
The pasta isn’t in that photo. I didn’t decide to add it until later.
Slow Cooker Chicken Parmesan Soup
- 1 1/2 - 2 lbs. frozen chicken tenders
- 46 oz tomato juice
- 32 oz chicken broth
- 4 garlic cloves crushed
- 1 cup shredded Parmesan cheese
- 1 tsp. basil
- 1 tsp. oregano
- salt and pepper to taste
- 6 - 8 oz small shaped pasta
- Place all ingredients, except pasta in the slow cooker.
- Cook on high for 5-6 hours or low 7-8 hours.
- Remove the chicken and shred.
- Return chicken to the slow cooker.
- Add pasta and cook 30 minute longer.
Angie | Big Bear's Wife says
goodness yes! Would drive head first into that!
Made this tonight. So simple and so delicious! Pure comfort food.
Delicious! The whole family liked it!!
This soup is wonderful. When making tomato based soups, try using Bloody Mary mix for part or all of the tomato juice. I also add about 1/2 c of minced green bell pepper. It cooks away to just green specks, but it will elevate the soup to a higher level. No one will be able to tell you where this zing comes from, but oh my, you’ll never go back!
That sounds great!
can you use breaded chicken?
Vanessa, I’m not sure how breaded chicken would work. It won’t be crisp at all. I think I would stick with unbreaded for this. Unless you add the chicken at the end, but even then I’m too sure about it.
thanks, that is what I thought, I misread the ingredients and was thinking breaded chicken tenders. I have everything in but the chicken and I think I will try and add the pasta at the end and then put it over the crispy ones cooked in the oven??? Or run to the store!! I’ll let you know how it turns out.
I’d love to know if it works to use crispy. Let me know if you get brave and try it!
would unfrozen chicken breasts work? if so does the time change?
Alyssa, you can use chicken that is thawed. You can get away with cooking it for less time, but it won’t hurt to keep the same cooking time.
This settles what goes in the crockpot for tomorrow’s dinner. We have all the ingredients and like Chicken Parm. How many servings do you aim for in this series and what size crockpot do you use? I see some other recipes I want to try too.
I’m going to try it with ~3 lbs chicken breast halves and an 8 qt crockpot because that’s what we have.
Marie, most of my soup recipes make 8-10 servings. I use a 6 qt. crockpot. If it’s a recipe on a different site that I link to, the number of servings may vary.
Everyone ate theirs and we’ve added it to the dinner list. The twelve year old, who made it, was very happy about how little work it took. One week ago we spent an hour defrosting, rubbing in spices, browning, and cutting into strips 10 lbs of chicken breasts to go in the crockpot – we knew we’d have between 15 and 19 people including 2-3 teenage boys and 4 preteens here for dinner. Just our family this week.
We substituted undrained diced tomatoes and tomato sauce for the tomato juice as we had the former but not the latter and wanted something thick anyway.
Do you really use uncooked pasta, or do you have to cook the pasta before putting it in with the rest of the ingredients?
I used uncooked pasta and it cooked in the slow cooker when the soup was nearly done.
Okay, this was a HUGE hit at my house. My husband and kids loved it. Its total comfort food and could NOT be easier.
Could tomato sauce be substituted fit the tomato juice?
I think so. Use about 23oz of tomato sauce and add 23oz of water. A 15 oz can and an 8oz can of tomato sauce and then fill each can with water. That should work.
Do you really put the parmesan in the crock pot with the rest of the ingredients? Does it just melt down/away? (dumb question!) Thanks!
It does melt, but it flavors the soup.
Can you use tomato soup instead of the juice?
I think so, but the taste will be different.
What is the nutritional value of this soup and how big is a serving?