A creamy, cheesy, slow-cooked soup that transforms chicken parmesan into a comforting bowl of Italian-inspired goodness.

Scale

1½ lbs chicken breasts

4 cups chicken broth

1 can diced tomatoes

1 onion, diced

3 garlic cloves, minced

1 tsp Italian seasoning

½ tsp salt

¼ tsp pepper

1 cup heavy cream

½ cup Parmesan cheese

2 tbsp tomato paste

1 tbsp olive oil

Optional: bell pepper, spinach, basil

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1. Sauté onion and garlic in olive oil.

2. Add chicken, tomatoes, broth, tomato paste, and seasonings to crock pot.

3. Cook on Low 6–8 hrs (or High 3–4 hrs).

4. Shred chicken and stir back into soup.

5. Add cream and Parmesan; cook 30 mins more.

6. Garnish with basil and serve.

Use coconut milk for dairy-free.

Add spinach or pasta for variation.

Store up to 4 days refrigerated or 3 months frozen.