Chicken Parmesan Soup

When fall hits, I swear my whole spirit shifts into comfort season.  Slow cookers on the counter, bowls in hand and dinners that smell like I have been cooking all day (even though I absolutely haven’t). We are a huge chicken parmesan family over here, but on busy nights there is zero chance I have time to get that on the table.  So instead I make this soup. It simmers while I help with homework and do the nightly run around pick up and drop offs.

This Chicken Parmesan Soup gives all of the classic flavors the rich tomato, the melty parmesan cheese, the savory meatballs- without any of the work. It’s the kind of recipe that let’s me feel like I am winning dinner on the nights I am juggling a million things and my kids love it just as much as the real thing.

Quick Ingredient List

• extra virgin olive oil
• organic onion
• organic celery
• organic carrots
• pink Himalayan salt
• Italian seasoning
• organic garlic powder
• organic onion powder
• fire roasted diced tomatoes
• organic chicken broth
• organic heavy cream
• organic shredded parmesan cheese
• organic croutons

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Chicken Parmesan Soup

Prep Time20 minutes mins

Cook Time4 hours hrs

alternate8 hours hrs

Total Time12 hours hrs 20 minutes mins

Course: dinner, lunch

Cuisine: American

Keyword: back-to-school soup, chicken, chicken parmesan, parmesan, tomato soup

Servings: 8

Equipment

• 1 slow cooker if you don't have an all-in-one, use a skillet over medium heat for the vegetables.

Ingredients

• 2 tbsp extra virgin olive oil
• 1 organic onion peeled and chopped
• 1 stick organic celery peeled and chopped
• 2 organic carrots peeled and chopped
• 1 tsp pink Himalayan salt
• 1 tsp Italian seasoning
• ½ tsp organic garlic powder
• ½ tsp organic onion powder
• 54 oz organic fire roasted diced tomatoes
• 32 oz organic chicken broth
• ¾ cup heavy cream
• 1 cup shredded parmesan cheese plus more for garnish
• organic croutons I like Kooshy
• 32 oz frozen chicken meatballs I like kid fresh (2 bags frozen)
• 4 oz organic cut spinach

Get Recipe Ingredients

Instructions

• In an all-in-one slow cooker set to 350℉ add in 2 tbsp extra virgin olive oil, 1 organic onion peeled and chopped, 1 stick organic celery washed and chopped, 2 organic carrots peeled and chopped, 1 tsp pink Himalayan salt, 1 tsp Italian seasoning, ½ tsp organic garlic powder, ½ tsp organic onion powder. Stir and cook until softened.
• Add in 54 oz organic fire roasted diced tomatoes, 32 oz organic chicken broth, 54 oz organic fire roasted diced tomatoes. Place the lid on and let cook 4 hours on high or 8 hours on low.
• Remove the lid, use an immersion blender to puree together.
• Add in the ¾ cup heavy cream, 4 oz organic cut spinach and 32 oz frozen chicken meatballs. Cook another hour.
• Before serving, add in 1 cup shredded parmesan cheese. My tip is to add ¼ cup at a time while stirring so that the cheese melts through instead of clumping.
• When you serve, top with organic croutons.

Storage and Freezer Tips

• Refrigerator: Store in the refrigerator in a glass container for up to 3 days.
• Freezer: Freeze without croutons. Portion into Souper Cubes for grab- and- reheat lunches.

Substitutions and Variations

• Swap Meatballs for shredded chicken
• Add some cooked pasta at the end
• Use coconut milk instead of heavy cream
• Add fresh basil for extra flavor
• Use gluten free croutons for gluten-free.

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Tag me @healthierhomemade.co