Slow Cooker Chicken Parmesan Soup Recipe

chicken parmesan soup

So, the Super Bowl is about to start . . .

To be honest, I don’t even understand the game of football.

When we were growing up we never really had the game on.  We would spend time together with the family.

Now that a couple of the sisters are married, we get together so that the husband’s can watch the game  and we go into another room to watch a girl show or talk (and eat!). For us, it’s really all about the food. :)

I whipped up this soup earlier this week and we loved it! I am making another batch to take to the game today – I know that it’s not your traditional Super Bowl food, but then again, we aren’t your traditional Super Bowl fans. :) We are only there for the commercials and the halftime show.

Slow Cooker Chicken Parmesan Soup
1 lb skinless, boneless chicken breasts (chicken thighs also work)
2 cans (14.5 oz each) diced tomatoes, undrained
3 garlic cloves, minced
4 cups chicken broth
1/2 onion, diced
1 green bell pepper, diced
1 medium zucchini, diced
3/4 cup Parmesan cheese, shredded
1/2 teaspoon dried basil
1 teaspoon Italian seasoning
salt and pepper to taste
1/8 teaspoon red pepper flakes
8 oz pasta (I used farfalle), cooked and drained

Spray slow cooker with non-stick cooking spray and place chicken breasts in the bottom. Add the tomatoes, garlic, chicken broth, onion, green pepper, zucchini, cheese, basil, Italian seasoning, salt and pepper, and red pepper flakes. Cook on low for 6-7 hours. Remove chicken from slow cooker and shred with 2 forks, then place shredded chicken back into slow cooker. Add cooked pasta to slow cooker and mix together. Serve with additional shredded parmesan cheese and fresh parsley. I served this soup with our 3 Ingredient Parmesan Rolls.
Makes 5-6 servings.

Recipe adapted from Foxes Love Lemons

Looking for more soup recipes?
Busy Day Soup
Minestrone Soup
Cheeseburger Soup
Tomato Tortellini Soup
Chicken Pot Pie Soup

Camille Sig

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  1. says

    What a brilliant idea for a delicious soup! I can’t wait to make it, and I’m sure we’ll love it. Since I never use zucchini in my Chicken Parm I’ll leave it out, but the rest of the ingredients are spot-on. Thanks for a lovely recipe, Camille :)

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