Creamy Crock Pot Chicken Parmesan Soup packed with Italian flavor, tender chicken, and melted cheese for the ultimate comfort food.

Scale

4 boneless skinless chicken breasts

1 tablespoon olive oil

1 small onion, diced

3 cloves garlic, minced

4 cups chicken broth

2 cups heavy cream

1 (8 oz) block cream cheese, cubed

1 cup grated Parmesan cheese

1 cup shredded mozzarella cheese

1 (14.5 oz) can diced tomatoes, undrained

1 teaspoon Italian seasoning

1/2 teaspoon salt

1/4 teaspoon black pepper

1/2 cup uncooked pasta (penne or rotini)

1/4 cup fresh basil, chopped

1. Heat olive oil in a skillet and sauté onion until softened.

2. Add garlic and cook until fragrant.

3. Transfer mixture to crock pot.

4. Add chicken breasts.

5. Pour in broth and heavy cream.

6. Add cream cheese, Parmesan, mozzarella, tomatoes, and seasonings.

7. Cook on low 6–7 hours or high 3–4 hours.

8. Shred chicken in pot.

9. Add pasta and cook until tender.

10. Top with fresh basil and serve.

For best texture, add pasta near the end of cooking.

Store without pasta for freezing.