Can I use chicken thighs instead of chicken breasts?

Absolutely. Chicken thighs work wonderfully in Crockpot Chicken Parm Soup , they’re juicy, flavorful, and hold up well during slow cooking. If you prefer a slightly richer flavor, boneless thighs are an excellent choice.

What type of pasta works best in this soup?

Rotini is ideal because its spirals grab onto the cheesy sauce perfectly, but penne or fusilli work just as well. The key is to add the pasta during the last 20 minutes so it cooks tender without becoming mushy.

Can I make this soup ahead of time?

Yes, and it actually tastes better the next day! You can make Crockpot Chicken Parm Soup ahead, refrigerate it, and reheat it on the stove. The flavors deepen overnight, making it even more satisfying.

How can I make this recipe gluten-free?

Simply swap the rotini for gluten-free pasta and double-check that your marinara sauce is gluten-free. Everything else in the recipe is naturally gluten-free and full of flavor.

Can I freeze this soup with the pasta?

You can, but for the best texture, freeze it without the pasta. When reheating, just cook fresh rotini and add it in, it makes a big difference in keeping that perfect bite and balance.

Crockpot Chicken Parm Soup | 5-Star Comfort Meal You’ll Love

Description

This Crockpot Chicken Parm Soup combines tender chicken, rotini pasta, and melted cheeses in a rich marinara broth. It’s everything you love about Chicken Parmesan turned into a cozy, saucy bowl of comfort.

Ingredients

2 lbs boneless chicken breasts, chopped

1 jar marinara sauce (24 oz)

4 cups chicken broth

1 small onion, diced

1 cup shredded carrots

1 tsp garlic powder

1 tsp Italian seasoning

8 oz rotini pasta

1 cup shredded mozzarella

1/2 cup grated parmesan

Salt & pepper to taste

Instructions

1. Add chopped chicken, marinara sauce, chicken broth, onion, carrots, garlic powder, Italian seasoning, salt, and pepper to the crockpot. Stir to combine.

2. Cover and cook on LOW for 5–6 hours until the chicken is tender.

3. Add rotini pasta during the last 20 minutes of cooking. Stir occasionally until pasta is tender.

4. Stir in mozzarella and parmesan until melted and creamy.

5. Serve hot, topped with extra parmesan and fresh basil if desired.

Notes

Store leftovers in airtight containers in the fridge for up to 4 days or freeze for up to 3 months.

Reheat gently on the stove with a splash of broth to loosen the soup.

For best texture, freeze the soup without pasta and add freshly cooked rotini when reheating.

This recipe pairs perfectly with crusty bread or a green salad for a balanced, hearty meal.

Prep Time: 10 mins
Cook Time: 6 hrs
Category: Dinner
Method: Slow Cooker
Cuisine: Italian-American

Nutrition

Serving Size: 1 bowl
Calories: 410
Sugar: 8g
Sodium: 890mg
Fat: 14g
Saturated Fat: 6g
Unsaturated Fat: 5g
Trans Fat: 0g
Carbohydrates: 28g
Fiber: 3g
Protein: 42g
Cholesterol: 95mg

Keywords: Crockpot Chicken Parm Soup, slow cooker chicken parmesan soup, cheesy tomato soup, easy comfort food