Crock Pot Chicken Parmesan Soup is a comforting soup with tender chicken, fresh vegetables, and Italian seasonings in a savory tomato broth!A DUMP & GO SOUPWho doesnt love a good, hearty, filling plate of chicken parmesan? What if you could take all those flavors (including the pasta it is traditionally served with) and make it into a warm and cozy bowl of soup? This recipe turned out even better than I expected. It really is a filling meal and the slow cooker is doing most of the heavy lifting. Its definitely perfect for warming up on chilly fall days or busy weeknights when you just want to serve dinner without a lot of hassle!FREQUENTLY ASKED QUESTIONS:What to serve with Crock Pot Chicken Parmesan Soup? This soup goes great with Garlic Bread or a nice crusty bread. Pair it with a big salad and you have the perfect combo meal. What else could I add to this soup? To help fill this soup out and bulk it out some more, you can add a can of your favorite beans to this recipe. Additionally, you can add frozen vegetables to the soup. You can add spinach or kale to the soup in the last 30 minutes. Can I used jarred sauce instead of tomatoes? Instead of the crushed tomatoes and tomato paste, you could use one jar of marinara sauce. Can I make this on the stove instead? Yes, here is what Id do if I wanted to make this on the stove. Saut:In a large soup pot or Dutch oven, heat 1 Tablespoon of oil over medium heat. Add diced onion and red bell pepper. Cook for 45 minutes, until softened. Stir in garlic and tomato paste and cook for 12 minutes more until fragrant.Add broth & seasonings:Pour in the chicken broth and crushed tomatoes. Stir in honey, Italian seasoning, basil, garlic powder, onion powder, salt, pepper, and red pepper flakes.Add chicken:Stir in the cubed chicken. Bring the mixture to a gentle boil over medium-high heat.Simmer:Reduce heat to medium-low, cover, and simmer for 2025 minutes, until chicken is cooked through and tender.Add orzo:Stir in the uncooked orzo. Simmer uncovered for another 810 minutes, or until the orzo is al dente. Stir occasionally to prevent sticking.Serve:Taste and adjust seasoning if needed. Ladle into bowls and top with croutons, shredded Parmesan, and fresh parsley. Can I make this a creamy soup? Sure. You can drizzle on 1/8 cup of heavy cream to each bowl before serving. Or add it to the pot and stir then serve. How can I store leftover soup? You can keep the leftovers in the fridge for up to 4-5 days. You can freeze the soup for up to 3 months. INGREDIENTS NEEDED: (SEE RECIPE CARD BELOW FOR THE FULL RECIPE)chicken broth Im suggesting the low sodium version but you can use the regular. Also, if youre sensitive to sodium at all, you can use a no sodium added broth, or some of your Homemade Chicken Broth where you can easily control all of the amounts of the ingredients used.crushed tomatoes with basil dont drain this. See my Frequently Asked Questions above on substitutions.boneless, skinless chicken breasts cubed. If you dont want to use chicken breast, you can use more affordable chicken thighs or chicken tenderloins for a slightly different option.red bell pepper dont like bell pepper? Just leave it out or switch it out for green or orange. You could even purchase pre-diced bell pepper and onion at the grocery store these days or find it in the frozen section. That is a great time saver if you really need to get this going in your slow cooker before work. oniontomato paste you can use the stuff that comes in a can or in the squeeze tube.garlic I always prefer fresh but if youre short on time, the jarred stuff works fine.honey this is an optional ingredient to balance out the acidity from the tomatoes a bit. If you dont want to use honey, you can use sugar or just skip it altogether if that is your preference.Italian seasoning, dried basil garlic powder, onion powdersalt and pepperred pepper flakes this is an optional ingredient I like to add for a little kick.uncooked orzo pasta if you dont have orzo, or dont care for it, I wouldnt try replacing it with a different pasta shape as other pastas will most likely soak up too much of the liquid. Just leave it out.For serving: croutons (this will kind of give it that crunch like you get with the breading on your chicken parmesan; freshly shredded parmesan cheese and chopped parsley (for color)HOW TO MAKE CROCK POT CHICKEN PARMESAN SOUP:To a 5-6 quart slow cooker, add the soup ingredients, excluding the orzo.Cover and cook on high for 2-3 hours or on low for 4-5 hours.30 minutes before serving, add the orzo pasta. Stir then cover again and cook on high until the orzo is al dente (or how you prefer.)Top each bowl with croutons, parmesan cheese, and parsley.CRAVING MORE RECIPES?Crock Pot Chicken ParmesanStuffed Pepper SoupCrock Pot Taco SoupCrock Pot Chicken Tortilla SoupLasagna SoupChicken Pot Pie SoupMinestrone SoupChicken ParmesanCrock Pot Garlic Parmesan Chicken PastaChicken Parmesan Casserole PrintCrock Pot Chicken Parmesan SoupEverything you love about Chicken Parm, but in soup form and made easily in the Slow Cooker.Course Dinner, Lunch, Main Course, SoupCuisine AmericanPrep Time 10 minutes minutesCook Time 2 hours hoursTotal Time 2 hours hours 10 minutes minutesServings 6Calories 216kcalAuthor Brandie SkibinskiIngredients32 ounce container chicken broth (can use low or no sodium)28 ounce can crushed tomatoes with basil, undrained1 pound boneless skinless chicken breasts, cubed (can use thighs or tenderloins)1 cup diced red bell pepper cup diced onion cup tomato paste3 garlic cloves, minced1 tablespoon honey (optional, can use sugar)1 teaspoon Italian seasoning1 teaspoon dried basil teaspoon garlic powder teaspoon onion powder teaspoon salt teaspoon pepper1/4-1/2 teaspoon red pepper flakes (optional) cup uncooked orzo pastaFor Serving:croutonsshredded or grated Parmesan cheesefreshly chopped parsleyInstructionsTo a 5-6 quart slow cooker, add 32 ounce container chicken broth, 28 ounce can crushed tomatoes with basil, undrained, 1 pound boneless skinless chicken breasts, cubed, 1 cup diced red bell pepper, 1/2 cup diced onion, 1/8 cup tomato paste, 3 garlic cloves, minced, 1 tablespoon honey, 1 teaspoon Italian seasoning, 1 teaspoon dried basil, 1/2 teaspoon garlic powder, 1/2 teaspoon onion powder, 1/2 teaspoon salt, 1/4 teaspoon pepper, and 1/4-1/2 teaspoon red pepper flakes. Stir everything together then cover and cook on high for 2-3 hours or on low for 4-5 hours (until chicken is fully cooked.) About 30 minutes before serving, add 1/2 cup uncooked orzo pasta. Stir then cover again and cook on high until the orzo is al dente (or how you prefer.) Then serve. Top each bowl with croutons, shredded or grated Parmesan cheese and freshly chopped parsley. NotesPlease refer to my FAQs (Frequently Asked Questions) and ingredient list above for other substitutions or for the answers to the most common questions.NutritionCalories: 216kcal | Carbohydrates: 28g | Protein: 22g | Fat: 3g | Sodium: 1065mg | Fiber: 4g | Sugar: 12g