This is ultimate Fall comfort food. I guess anything with a cheesy and buttery breadcrumb topping can be, but either way I think we’re all here for it.
I saw this recipe on YouTube, so I’d like to give her credit for the idea (she’s a great follow if you’re trying to do things on a budget) and I thought to myself, “OK YUM” but then I thought, “how can I take this up a notch?” and then it hit me: make it like a French Onion Soup! *pats self on the back*
I changed/tweaked only a few things to her original recipe, but putting the soup in ramekins and topping it with the buttery breadcrumbs and cheese was the best idea I’ve had in a while. I am happy to report that it came out great!
Note: if you’re like me, you like things salty, so I tend to undersalt my recipes now because you can always add more, but you can’t take it out. I felt that 1 tsp was perfect, but if you want to be cautious, start with 1/2 tsp and season to taste when it’s done. AND don’t forget that the cheese adds more salt to it!
Speaking of the cheese! In her original recipe, she used more than I did – I didn’t go too crazy with the cheese IN the soup because I knew I was going to be adding more on top. And I didn’t measure that part, I just “measured with my heart,” as they say on TikTok. No but really, just sprinkle some on top – a small handful should do it, same with the breadcrumbs – you want it to have a nice layer on top, so I’d say somewhere around 2 tbsp but truly, you will not be upset if you add more. See above photo for an example!
What can you serve with this slow cooker chicken parm soup?
Personally, I think you can serve a nice salad with this and call it a day. It’s a hearty soup so it’s pretty filling, but I can see the need for some veggies, so you can also totally add some fresh spinach to the soup at the end when you throw in the pasta and cheeses, that would give it an extra nutrient boost!
What kind of pasta should I use?
I happen to love tomato soup with orzo (perhaps it’s the Greek in me), so I used orzo. I believe she used elbow pasta, but the thing that’s great about this recipe is you can change up the pasta to any shape you want. I would keep it on the small/bite size styles though. Or leave the pasta out completely if you want to keep it low carb!
Can you substitute a plant-based milk for the heavy cream/half & half?
Of course! BUT, as most things go with plant-based milks, it probably won’t provide the same thickness or consistency that heavy cream will, but for dietary purposes, I think it would do just fine! You can always add a little flour or cornstarch + water to make a slurry, and add that to the soup instead to thicken it.
What can I use if I don’t have ramekins?
I think any oven-safe small dish would work, as long as it’s deep enough/bowl-shaped! You could even probably put some of it in a small casserole dish and broil it that way.
What if I don’t have a broiler or the proper dishes for that?
You do not have to do the broiling step – you could just sprinkle the cheese and breadcrumbs on top when it’s done and serve asap!
Do I have to use Italian seasoned breadcrumbs?
No, you definitely don’t have to, but I think they add a nice taste! If you use regular breadcrumbs, maybe throw some dried parsley and garlic powder into the mixture for an extra boost of flavor.
How can I store this chicken parm soup?
In an airtight container in the fridge for up to 5 days, or you can freeze it in tupperware or freezer bags for up to 90 days.
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Ingredients
2 chicken breasts
2 cloves garlic, minced
1 14.5-oz can tomato sauce
1 28-oz can tomato puree or crushed tomatoes
1 tbsp tomato paste
1 tbsp Italian seasoning
1 tsp salt
1/2 tsp black pepper
1/2 tsp onion powder
4 1/2 cups chicken broth
1/2 cup orzo pasta
1/2 cup heavy cream or half & half
1/2 cup shredded mozzarella cheese (and more for topping after)
1/4 cup grated parmigiano reggiano (and more for topping after)
- Breadcrumb Topping
1/2 cup Italian seasoned breadcrumbs
2 tbsp unsalted butter
Directions
- Add chicken breasts to the slow cooker, then add the garlic, tomato sauce, tomato puree, tomato paste, Italian seasoning, onion powder, salt & pepper, and chicken broth. Stir a little to combine, put the lid on the slow cooker and set to cook on High for 5-6 hours (I did 6 but I think 5 would work too).
- After the time is up, using 2 forks, shred the chicken right in the slow cooker. The meat will be so tender, it will basically fall apart.
- Add the heavy cream or half & half, pasta, and cheeses. Stir to combine and set to cook on high for another 20 mins.
- While the pasta is cooking, melt the butter in a large frying pan and add the breadcrumbs. Stir to coat and wait until the breadcrumbs start to brown nicely. Remove from heat and save for later.
- When the soup is done, pour into ramekins and top with a handful of mozzarella and parm, then add 1-2 tbsp of the toasted breadcrumbs on top (depending on how large your ramekins are). Broil in the oven for a few mins until the cheese/breadcrumbs brown and the soup bubbles a bit. Serve immediately, but be careful, it’s hot!
