› Chicken Parmesan Tomato Soup

Chicken Parmesan Tomato Soup

A smooth and mild tomato taste!

I can't say enough about this soup.  It's so easy to eat.  A creamy, smooth, mild taste makes it a perfect soup. 

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  • 3 large boneless skinless chicken breasts
  • 1 medium onion, chopped
  • 4 garlic cloves, minced
  • 1-14 ounce can coconut milk
  • 1 cup heavy cream
  • 2 cups chicken broth
  • 1 - 14 ounce can diced tomatoes, undrained
  • 1 - 15 ounce can tomato sauce
  • 1 tablespoon Italian seasoning
  • 1 tablespoon dried basil
  • 1 teaspoon sea salt
  • 1/2 teaspoon pepper
  • 1 cup parmesan cheese
  • mozzarella cheese


Place onions, garlic, coconut milk, heavy cream, tomato sauce and diced tomatoes along with the seasonings in the crockpot.  Mix well.  Add the chicken breasts.  Cover and cook on low for 6 - 8 hours. 

When the chicken reads 165 degrees, remove from the crockpot and shred.  Return the chicken to the slow cooker.  Add the parmesan cheese. Stir and cook for another 30 minutes. 

Top with the mozzarella cheese.  Serve immediately.

If you've never worked with coconut milk before, you should know that when you open the can there will be a solid white portion of the milk, surrounded by a clear liquid.  When it warms up in the crock, it becomes milk.  

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