CrockPot Chicken Parmesan Soup

This is a healthy, warm, comforting dish packed with flavor! Both Chris and I loved this, and loved how it made our house smell throughout the day! The recipe originally came from Foxes Love Lemons, and I made a few modifications…


1/2 lb boneless chicken breasts (I threw mine in frozen and they turned out beautifully)

28oz can crushed tomatoes in Italian seasoning (or you can add your own Italian seasoning if you’d prefer)

1/2 green bell pepper, chopped

4 cloves fresh garlic, minced (I just crushed mine with a knife and finely chopped it)

3 cups chicken broth

1/2 white onion, chopped

1/2 cup fresh parmesan cheese, grated

1/4 tsp red pepper flakes (to your taste, it can be more or less than that or you can leave it out altogether!)

salt and pepper to taste

1 small bay leaf

4-6 oz penne pasta, cooked

fresh spinach

a squeeze of lemon juice

more grated parmesan cheese to serve


– In your CrockPot put the chicken, tomatoes, bell pepper, garlic, chicken broth, onion, 1/2 cup parmesan, red pepper flakes, salt and pepper and the bay leaf. Stir and cook on low for about 7 hours. 

About 15 minutes before serving, take out the chicken and roughly shred it. Chris likes big chunks of meat so I really didn’t have to do a lot of shredding! Then discard the bay leaf, adjust your seasonings, throw in the spinach (I roughly tore mine up), pasta, and stir. 

For most of my CrockPot recipes, I like to add a very small squeeze of lemon juice at the end to brighten up the flavors since they’ve been brewing for so long. This doesn’t make the dish taste like lemon, but it makes all the difference in the world in making it taste fresh and healthy! Serve with some more grated parmesan on top and enjoy!


CrockPot Chicken Parmesan Soup

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