Slow Cooker Creamy Chicken Parmesan Soup
A cozy and creamy dish that warms your heart and fills your belly, perfect for any family dinner.
Ingredients
Main Ingredients
- 1 pound Chicken Breasts, boneless and skinless, diced
- 4 cups Chicken Broth, low-sodium
- 1 cup Heavy Cream For a creamy texture
- 1 cup Parmesan Cheese, freshly grated For maximum flavor
- 1 cup Carrots, chopped
- 1 cup Celery, chopped
- 1 medium Onion, diced
- 3 cloves Garlic, minced
- 1 tablespoon Italian Seasoning
- To taste Salt and Pepper
- 2 cups Spinach, fresh For added nutrients and color
Instructions
Preparation
- Begin by dicing the chicken breasts, chopping the carrots, celery, and onion, and mincing the garlic.
Cooking
- In the slow cooker, combine the diced chicken, chopped carrots, celery, onion, minced garlic, chicken broth, Italian seasoning, salt, and pepper. Give it a good stir.
- Cover the slow cooker and set it on low for about 6 to 7 hours or high for 3 to 4 hours, depending on your time availability.
- Once the cooking time is up, stir in the heavy cream and grated parmesan cheese. Mix until smooth and creamy.
- Add the fresh spinach to the pot, and let it wilt for about 5 minutes.
- Ladle the soup into bowls, garnish with extra parmesan if desired, and enjoy!
Notes
Feel free to swap out the chicken for turkey or use pre-cooked rotisserie chicken for a quicker meal. If you prefer a thicker soup, reduce the amount of broth or increase the cream. You can also blend part of the soup for a creamier consistency. Don’t hesitate to toss in additional veggies like bell peppers or mushrooms to enhance the overall flavor. Allow leftovers to cool, place in an airtight container, and refrigerate for up to 3-4 days or freeze for up to 3 months.