Crock Pot Creamy Chicken Parmesan Soup
Ingredients:
For the Soup:
1 lb boneless skinless chicken breasts
1 onion, diced
3 cloves garlic, minced
4 cups chicken broth
1 (14.5 oz) can diced tomatoes, undrained
1 teaspoon dried basil
1 teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper
1 ½ cups heavy cream
1 cup grated parmesan cheese
1 cup mozzarella cheese, shredded
1 tablespoon olive oil (for sautéing)
For Garnish:
Fresh basil, chopped (optional)
Extra parmesan cheese (optional)
Instructions:
Step 1: Sauté the Aromatics
Heat the olive oil in a skillet over medium heat.
Add the diced onion and minced garlic, and sauté for about 3 minutes, or until softened and fragrant.
Transfer the sautéed onion and garlic to the Crock Pot.
Step 2: Cook the Soup
Add the chicken breasts, chicken broth, diced tomatoes, dried basil, dried oregano, salt, and black pepper to the Crock Pot.
Stir everything together and cook on low for 4-6 hours or on high for 2-3 hours, until the chicken is fully cooked.
Step 3: Shred the Chicken
Once the chicken is cooked, remove it from the Crock Pot and shred it using two forks.
Return the shredded chicken to the Crock Pot.
Step 4: Add Cream and Cheese
Stir in the heavy cream, parmesan cheese, and mozzarella cheese until well combined.
Continue cooking on low for an additional 30 minutes until the soup is hot and the cheeses are melted.
Step 5: Serve and Garnish
Ladle the soup into bowls and garnish with freshly chopped basil and extra parmesan cheese, if desired.
Serve immediately and enjoy the creamy, cheesy goodness!