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chicken parmesan soup in a bowl
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Slow Cooker Chicken Parmesan Soup (Gluten Free)

Chicken parm in a bowl, made in the slow cooker and gluten free! Chicken breasts cook right in the crock pot with a jar of marinara and broth, then get shredded and stirred back in with gluten free fusilli, a splash of half & half, and freshly grated parmesan. Top every bowl with crispy butter-toasted gluten free panko, mozzarella, and fresh basil.
Prep Time5 minutes
Cook Time4 hours
Total Time4 hours 5 minutes
Course: Dinner
Cuisine: American, Italian
Diet: Gluten Free
Servings: 6 servings
Author: Mary Smith

Equipment

Ingredients

  • 1.5 lbs chicken breasts I used 3 boneless/skinless
  • 1 tsp salt + more to taste
  • ½ tsp pepper
  • 2 tsp Italian seasoning
  • 1 tsp garlic powder
  • 1 tsp onion powder
  • 28 oz jar marinara sauce
  • 5 cups chicken broth I like Kettle & Fire brand
  • 12 oz gluten free fusilli pasta I like Jovial Foods brand
  • ½ cup half & half
  • ½ cup freshly grated parmesan cheese + more for topping

Toppings

Instructions

  • Add the chicken breasts, seasonings, marinara sauce, and chicken broth to your slow cooker.
  • Cook on high for 3-4 hours or low for 7-8 hours.
  • During the last 30 mins of cooking time, remove the chicken breasts and shred / chop. Add the chicken back to the slow cooker along with the uncooked pasta. If cooking the pasta in the same pot, add your uncooked pasta, stirring occasionally, until the pasta is al dente, about 12 minutes for high heat, 20 minutes for low heat (it may cook faster - keep an eye on it!)
  • Add the half and half and grated parmesan and stir for a few minutes until creamy and combined. I've found freshly grated works best vs store-bought for the parm. Season with salt and pepper to taste.
  • Meanwhile, melt the butter in a skillet over medium heat. Add the panko and stir for a few minutes, until lightly browned and golden. 
  • Serve the soup topped with some of the mozzarella cheese, then toasted panko, and fresh chopped basil on top. Enjoy! 

Notes

  • Gluten free pasta absorbs the broth FAST. For best results, cook it separately and add it to the individual bowls. If it cooks in the pot and then sits on warm, it soaks up a lot of the broth (still delicious, just less soupy).
  • I used Jovial gluten free fusilli, but any pasta will work. Cooking times will vary.
  • Leftovers: store the soup without the pasta in the fridge for 3-4 days and reheat in the microwave or on the stove top. Freezes well with the pasta left out.

Nutrition

Calories: 508kcal | Carbohydrates: 56g | Protein: 41g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.04g | Cholesterol: 105mg | Sodium: 2221mg | Potassium: 935mg | Fiber: 4g | Sugar: 7g | Vitamin A: 878IU | Vitamin C: 11mg | Calcium: 297mg | Iron: 3mg