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Planting the Seed

root SUP & Fitness Blog

Chicken Parmesan Soup

Here is a simple soup that can be cooked in either your slow cooker or instant pot for a set it and forget it dinner for those busy fall evenings.

Chicken Parmesan Soup


Step one:

2 cups chicken stock or bone broth

1 pound fresh or frozen boneless skinless chicken breast

1/2 tsp ground black pepper

Additional Ingredients:

1 cup small pasta of your choice (my favorite is whole wheat orecchiette)

2 Tbsp butter

2 Cups baby spinach

1/4 cup grated Parmesan cheese

Instructions for the Instant Pot

Put the ingredients from Step 1 into your Instant Pot

Cook on Manual-High for 24 minutes for frozen or High for 15 minutes if thawed

When it’s done, release the steam immediately and add the pasta

Cook in the Instant Pot on Manual-High for 6 minutes

Release the steam immediately and mix in the butter to melt it

Add half the baby spinach to allow it to wilt

Ladel evenly into 6 bowls and top with parmesan and remaining baby spinach

Instructions for slow cooker

Put the Step 1 ingredients into the slow cooker and cook on high for 3-4 hours or low for 7

Pull out the chicken and shred it into bite sized pieces and then return it to the slow cooker

Add the pasta, butter and half the spinach and let cook an additional 30 minutes

Garnish with parmesan and the remaining baby spinach and enjoy!

Makes 6 servings

Calories 228

Fat 9g

Carbs 15g

Protein 20g


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