Dinner

Crock Pot Chicken Parmesan Soup Recipe

ByJeannette Jaeger February 11, 2026February 11, 2026

Introduction

This Crock Pot Chicken Parmesan Soup is a comforting and hearty meal that combines rich tomato flavors with tender chicken and orzo pasta. It’s effortless to make and perfect for cozy dinners or meal prep.

A close-up of a dark pot filled with chunky tomato soup that has a rich red color with visible small pieces of tomato and herbs, topped with golden brown croutons, light shredded cheese, and green parsley flakes. A wooden spoon in the pot lifts a spoonful showing all the layers mixed together with the croutons sitting on top of the thick soup and cheese. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

32 ounce container chicken broth (can use low or no sodium)
28 ounce can crushed tomatoes with basil, undrained
1 pound boneless skinless chicken breasts, cubed (can use thighs or tenderloins)
1 cup diced red bell pepper
1/2 cup diced onion
1/8 cup tomato paste
3 garlic cloves, minced
1 tablespoon honey (optional, can use sugar)
1 teaspoon Italian seasoning
1 teaspoon dried basil
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon salt
1/4 teaspoon pepper
1/4-1/2 teaspoon red pepper flakes (optional)
1/2 cup uncooked orzo pasta
Croutons, for serving
Shredded or grated Parmesan cheese, for serving
Freshly chopped parsley, for garnish

Instructions

Step 1: In a 5-6 quart slow cooker, combine chicken broth, crushed tomatoes with basil (undrained), cubed chicken breasts, diced red bell pepper, diced onion, tomato paste, minced garlic, honey, Italian seasoning, dried basil, garlic powder, onion powder, salt, pepper, and red pepper flakes. Stir well to combine.
Step 2: Cover and cook on high for 2-3 hours or on low for 4-5 hours, until the chicken is fully cooked.
Step 3: About 30 minutes before serving, stir in the uncooked orzo pasta. Cover and cook on high until the orzo is al dente, or cooked to your preference.
Step 4: Serve the soup topped with croutons, shredded or grated Parmesan cheese, and freshly chopped parsley.

Tips & Variations

Use chicken thighs for a juicier, more flavorful soup.
Omit the honey for a less sweet tomato base, or adjust sweetness to taste.
Add extra garlic or Italian seasoning for a bolder flavor.
Substitute orzo with small pasta shapes like ditalini or pastina.
For a vegetarian version, replace chicken with cooked mushrooms and use vegetable broth.

Storage

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove or in the microwave, adding a splash of broth or water if the soup has thickened. Orzo may absorb liquid during storage, so stirring occasionally while reheating helps maintain texture.

How to Serve

A white bowl filled with bright red tomato soup topped with golden brown croutons, white shredded cheese, and small bits of green parsley scattered on top; there are chunks of bread resting on the soup’s surface near the front; the bowl sits on a wooden board with more croutons scattered around, and the background shows a white marbled texture with a small white dish holding green herbs and some garlic cloves nearby. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I freeze this soup?

Yes, you can freeze the soup before adding the orzo. Cook the soup through step 2, let it cool, then freeze in airtight containers for up to 3 months. Add the orzo when reheating to prevent it from becoming mushy.

Can I use pre-cooked chicken instead of raw?

While the recipe is designed for cooking raw chicken in the slow cooker, you can add cooked chicken about 30 minutes before serving along with the orzo, allowing flavors to combine without overcooking the meat.