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Crockpot Chicken Parmesan Soup

Crockpot Chicken Parmesan Soup

This creamy chicken parmesan soup simmers in the crockpot for tender chicken, broken fettuccine, and a cheesy broth infused with Italian seasoning and garlic.
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Prep Time 10 minutes
Cook Time 4 hours
High-Heat Cooking 50 minutes
Total Time 5 hours
Servings: 6 servings
Course: Soup
Cuisine: Italian-American
Calories: 393
Ingredients Method Notes

Ingredients
  

Base Ingredients
  • 1 pound boneless skinless chicken breasts cubed
  • 24 oz jar spaghetti sauce no sugar added
  • 2 cups chicken broth
  • 1 teaspoon Italian seasoning
  • 0.5 teaspoon garlic powder
  • 0.25 teaspoon coarse salt or pepper
Cream and Pasta
  • 8 oz cream cheese cubed
  • 1 cup half-and-half
  • 8 oz fettuccine noodles broken into shorter lengths
  • 0.5 cup grated Parmesan cheese

Method
 

Base Cooking
  1. Place cubed chicken, spaghetti sauce, chicken broth, Italian seasoning, garlic powder, and coarse salt in the crockpot; stir to combine and cook on LOW for 4 hours.
    1 pound boneless skinless chicken breasts, 24 oz jar spaghetti sauce, 2 cups chicken broth, 1 teaspoon Italian seasoning, 0.5 teaspoon garlic powder, 0.25 teaspoon coarse salt
  2. Remove chicken, shred with forks, then return to the crockpot.
Finishing Steps
  1. Stir in cream cheese and half-and-half; cover and cook on HIGH for 20–30 minutes until mixture is silky smooth.
    8 oz cream cheese
  2. Add broken fettuccine and Parmesan cheese; cook on HIGH for 25–30 minutes until noodles are tender with slight bite.

Notes

I prefer full-fat cream cheese for the richest, creamiest texture.
Stir halfway through the pasta phase to prevent any noodles from clumping.
Use low-sodium chicken broth if you want to control the overall salt level.