Chicken Parmesan Soup is the ultimate comfort food mashup! Combining the rich, savory flavors of classic Chicken Parmesan with the warmth and ease of a hearty soup, this dish is perfect for cozy nights or when you’re craving something both indulgent and nourishing. With tender chicken, flavorful marinara, melted cheese, and pasta, it’s a crowd-pleaser that feels like a warm hug in every bite. Whether served with crusty garlic bread or on its own, this recipe is sure to become a new favorite!
Ingredients:
1.5 lb boneless chicken breasts
1 tablespoon minced garlic
1 (28 oz) can crushed tomatoes
1 (15 oz) can tomato sauce
1 teaspoon salt
1 teaspoon ground black pepper
2 teaspoons Italian seasoning
4 cups chicken broth
1 cup freshly shaved Parmesan cheese
1 cup Greek Yogurt
8 oz chickpea pasta or any pasta (uncooked)
For the Topping:
½ cup bread crumbs
2 tablespoons olive oil
1 cups shredded mozzarella cheese

Directions:
Add the chicken breasts, minced garlic, crushed tomatoes, tomato sauce, salt, pepper, Italian seasoning, and chicken broth to the crockpot. Stir to combine.
Cover the crockpot and cook on low for 6-8 hours or high for 3-4 hours until the chicken is fully cooked and tender.
Once the chicken is cooked, shred the chicken directly in the crockpot using two forks.
Stir in the freshly shaved Parmesan cheese, yogurt, and uncooked rotini pasta. Cover and cook on low for an additional 30 minutes or high for 15 minutes, until the pasta is cooked through.
While the pasta is cooking, sauté the bread crumbs in 2 tablespoons of olive oil in a small saucepan over medium heat until golden and crispy, about 3-4 minutes.
To serve, ladle the soup into individual bowls and top each serving with shredded mozzarella cheese and a sprinkle of crispy bread crumbs.
Instant Pot Directions:
Follow steps 1-3 but cook in the IP for 20 minutes.
Follow step 4. Cover IP and leave for 30 minutes on warm or until pasta is cooked.
Complete by following steps 5-6
Serves 6
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