Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 can (14.5 oz) diced tomatoes
- 4 cups chicken broth
- 1 cup heavy cream
- 1 cup grated Parmesan cheese
- 1 teaspoon garlic powder
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 cup cooked pasta (optional)
Instructions
- Place chicken breasts in the crockpot.
- Add diced tomatoes, chicken broth, garlic powder, Italian seasoning, salt, and pepper.
- Cook on low for 6-8 hours or high for 3-4 hours.
- Remove chicken and shred it, then return to the crockpot.
- Stir in heavy cream and Parmesan cheese.
- Add cooked pasta if desired and mix well.
- Serve hot, garnished with extra Parmesan if desired.
Notes
- Store leftovers in the refrigerator for up to 3 days.
- This soup freezes well; thaw before reheating.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Crockpot
- Cuisine: Italian
- Diet: Low Calorie
Nutrition
- Serving Size: 1 bowl
- Calories: 350
- Sugar: 3g
- Sodium: 800mg
- Fat: 20g
- Saturated Fat: 10g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg
Keywords: crockpot chicken parmesan soup, chicken soup, Italian soup