Steam curls up from the valve and your stomach starts talking back. You recall the smell of garlic mixing with crushed tomatoes kinda like a warm hug from your grandma9s kitchen. That tender pull of perfectly cooked chicken whispers sweetly at the edges of your memory, making you wanna dig right in.
It9s a cozy kinda feeling, y 1all. Like slow release letting all those flavors mingle and dance while you do other stuff. You spot the float valve sitting pretty, telling you everything's under control, no rush needed. Just a quiet wait for that valve hiss to signal you9re ready.
When that soup finishes, creamy Parmesan and mozzarella melt into layers that sorta shine with a big comforting glow. You sense the basil fresh and bright like tiny bursts of spring. It9s all in there waiting for you. Heck, you might wanna double this batch.
Why Your Cooker Beats Every Other Pot
- Pressure cookers seal in flavors better than anything else you got around your kitchen.
- You get tender pull chicken way faster without fussing over babysitting the pot.
- The quick release and slow release options give you real control over cooking times.
- Cooking pasta right in the soup means less mess and faster meals.
- It9s like having a tiny kitchen helper that works quietly while you chill.
What Goes Into the Pot Today
Here9s what you gotta gather before you start getting this soupy goodness going. First up, 16 oz boneless skinless chicken breasts, cut into bite-sized pieces so they cook quick and shred easy.
Next toss in 1 teaspoon salt, ¼ teaspoon pepper, half a cup chopped onion, and 3 cloves minced garlic. These give the base a nice savory kick.
You9ll want one 28 oz can crushed tomatoes to get that rich tomato flavor. Then add a tablespoon each of dried basil and parsley, plus ¼ teaspoon crushed red pepper if you like a little heat.
Four cups chicken broth is the liquid that keeps the soup cozy and warm. Half cup uncooked ditalini pasta goes in near the end for a tender bite. Butter, panko breadcrumbs, Parmesan, mozzarella, and fresh chopped basil all come in later for that cheesy, crispy finish.
Walking Through Every Single Move
Start by tossing chicken, salt, pepper, onion, garlic, crushed tomatoes, basil, parsley, crushed red pepper (if you9re using), and chicken broth right into the crockpot. Easy as pie you gotta trust me.
Cover it up and set your cooker to Low for 6-8 hours or High for 3-4 hours. You wanna see that float valve standing proud, meaning it9s sealing up good and cooking right.
Once the chicken is cooked through and has that tender pull you crave, stir it up and shred the chicken with two forks right in the pot. Seriously, it works real good this way.
Add ½ cup grated Parmesan and a cup of heavy cream to bring a lovely creamy texture. Then stir in 8 oz uncooked ditalini or elbow macaroni pasta and cook on High for another 20-30 mins until pasta9s al dente but tender.
When it9s done, give the soup a real good stir. Taste it and toss in more salt or pepper if you think it needs a little somethin 2. This part 2s where you get to play chef with the flavors.
Before serving, sprinkle mozzarella over the top so it melts into a gooey blanket. Fresh chopped basil finishes it off all pretty and green.
Now you9re ready to dig in. Keep an eye out for that valve hiss when releasing pressure if you wanna speed up your meal. Just be careful, that steam 2s hot stuff!
Valve Hacks You Need to Know
First, when you do a quick release, use a long spoon or tongs to move the float valve safely away from the pressure to avoid steam burns. Safety first y 1all.
Second, if you don 2t wanna wait for slow release but need the soup to settle, crack the valve just a smidge so steam sneaks out slowly without pouring out like crazy.
Third, if you 2re multitasking, set a timer right after sealing your cooker. That way you don 2t forget to do a quick release or slow release on time to keep that tender pull just right.
The Flavor Experience Waiting for You
Each spoonful hits your tongue warm and savory with hearty notes of garlic mingling into tangy tomato. It 2s like a cozy hug in a bowl on chilly nights.
The pasta adds a little bounce under your teeth making every bite more fun. You sense that crunchy buttery panko topping from the side, all golden and crisp.
Then there 2s the cheese melting in creamy waves that stretch real nice as you scoop your next bite. Mozzarella mixed with Parmesan brings just enough salty tang to keep you coming back.
Basil brings a fresh snap that brightens all those deep rich flavors so it doesn 2t get heavy or dull. It 2s a well-balanced bowl of comfort you remember all day long.
Keeping Leftovers Fresh and Ready
Put your leftover soup in airtight containers once it cools down a bit. This keeps the goodness locked in and your fridge happy.
For longer storage, pop them in the freezer. Let it thaw in the fridge overnight before you reheat gently on the stove so you don 2t lose any tender pull on the chicken.
If you froze the soup with pasta, consider adding fresh pasta when you reheat cause frozen pasta can get kinda mushy and sad.
Everything Else You Wondered About
Q1: Can I use chicken thighs instead?
A: Heck yes, thighs stay juicy and add a little extra flavor, just cook a little less if they 2re smaller cuts.
Q2: What if I don 2t have ditalini pasta?
A: Elbow macaroni or any small pasta works just fine in a pinch, no worries.
Q3: How do I avoid overcooking the pasta?
A: Add pasta after the chicken 2s tender and then cook on High for just 20-30 minutes, keep an eye on it!
Q4: Can I skip the heavy cream?
A: You can, but it does give soup that rich creamy feel you 2ll love. Maybe add a bit of milk or broth to keep it saucy.
Q5: Do I gotta do anything special with the float valve?
A: Just check it 2s clean and moves freely before cooking. It 2s your little kitchen watchdog making sure pressure 2s right.
Q6: What 2s the best way to reheat leftovers?
A: Warm gently on stove or microwave stirring every so often to keep it nice and even. Don 2t rush it or your chicken can get tough!
Crockpot Chicken Parmesan Soup
Equipment
- 1 Mixing bowl Large
Ingredients
Main Ingredients
- 16 oz Boneless skinless chicken breasts cut into bite-sized pieces
- 1 teaspoon Salt
- ¼ teaspoon Black pepper
- ½ cup Onion chopped
- 3 cloves Garlic minced
- 28 oz Crushed tomatoes
- 1 tablespoon Dried basil
- 1 tablespoon Dried parsley
- ¼ teaspoon Crushed red pepper optional
- 4 cups Chicken broth
- ½ cup Uncooked ditalini pasta
- ¼ cup Butter
- 1 cup Italian style panko breadcrumbs
- ½ cup Parmesan cheese shredded
- ½ cup Mozzarella shredded
- Fresh basil chopped
Instructions
Instructions
- Place chicken, salt, pepper, onion, garlic, crushed tomatoes, basil, parsley, crushed red pepper, and chicken broth into the crockpot.
- Cover and cook on LOW for 6 hours or on HIGH for 3-4 hours until chicken is tender.
- Stir in uncooked pasta 30 minutes before serving. Cook on HIGH until pasta is tender.
- Meanwhile, melt butter in a skillet over medium heat and toast panko breadcrumbs until golden brown.
- Stir Parmesan and cream into the soup, then top with shredded mozzarella before serving.
- Finish with toasted breadcrumbs and chopped fresh basil on top.
