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My go-to Crockpot Parmesan White Bean Chicken Soup with Roasted Delicata Squash. For nights when you’re craving easy, warming, comfort food, but also want healthy! Slow cooked chicken with shallots, garlic, fresh herbs, parmesan cheese, white beans, and chicken broth all make for a tasty, creamy soup. Each bowl of steaming soup is served with pasta and herby parmesan roasted delicata squash…easy and SO DELICIOUS. You can make this in the crockpot, instant pot, or even on the stove. Either way, it’s going to be good. Great for just about any night of the week…and leftovers the next day, make for the best lunch!
Our weather really took a turn today. Unlike the rest of the US, up here in the mountains, some of our leaves are already gone and the temps have turned bitter cold. Yesterday we went from sunny and 64 during the day, to snow and 20 at night. It’s supposed to snow all day today with a high of 30…and a low of 4. Whew, I am definitely NOT ready for that! As I type out this post, I’m sitting in front of my personal space heater with it blasting. Soo, it’s safe to say that it’s back to the usual over here…
Me, always being cold.
Point here? It’s chilly, and it’s soup weather. And that’s where this crockpot chicken soup comes in. It’s everything you’d want out of chicken soup, but with so much more going on. The truth is, sometimes I can find chicken soup to be a little boring. This is an updated version. It’s a little creamier, a touch cheesy, but still on the healthy side. Plus, it has the best topping of sweet parmesan roasted delicata squash.
I could not love this bowl of soup more. It warms your bones, and as cheesy as this will sound, it gives a warm and cozy feeling inside too.
Bonus? This soup is relatively healthy, as it’s filled with plenty of chicken and vegetables. But at the same time, it’s also super cozy.
Making this delicious crockpot chicken soup is easy…
Are you ready for this? Add everything to your crockpot, slow cook all day…come home to a house that smells of hearty chicken soup.
PS. this is my favorite slow cooker, I’ve been using it for years and years.
Just before you’re ready to eat, switch the oven on, and roast the in-season delicata squash with herbs and parmesan cheese. Yes, this is an extra step, but you should do it.
And while the squash is roasting, boil some pasta. Any cut will do, but I really love a short-cut pasta like orzo. OR go the egg noodle route and use something like these delicious old school style egg noodles. Either one is great, but don’t skip the noodles. Every chicken soup NEEDS noodles.
And then? Finish with plenty of fresh parmesan cheese – delicious.
Serious Question: do you say crockpot or do you say slow cooker? I like crockpot best, but I go back and forth. Today it’s crockpot!
So the flavors you ask?
Well, they are the classic chicken soup flavors, just amped up a little. The base of the soup is made with a good amount of shallots, garlic, rosemary, and thyme. The other KEY ingredient is the parmesan. I love incorporating parmesan rinds into my recipes because they add so much flavor to any sauce or soup. Simmering the rind in the soup allows it to slowly break down and infuse the soup with parmesan flavor.
Then there’s the basic chicken broth. But me being me, I also like to add in a splash of wine for even more flavor. Towards the end of cooking, white beans and kale are also added to the broth for another hearty layer. And that’s the soup. It’s simple, but yet so full of flavor.
Next comes the squash, which I know might seem like an unnecessary step, but please, please, hear me out. The roasted squash is a must. It’s herby, salty, and turns crunchy in the oven. It ends up kind of like a crispy, cheesy, herby, “fried” squash that sits atop your cheesy bowl of soup.
It’s GOOD.
And then? Just add the pasta…oh, and maybe a side of beer bread…OK, and maybe a glass of wine too.
You guys know how I like to cook, go all in and leave nothing out. Especially this time of year when meals are meant to be relaxing, enjoyable, and most importantly, delicious. That’s this soup.
OH, and lastly, since I know not everyone owns a crockpot, I’ve also included stove-top and instant pot cooking directions. I really wanted to make sure everyone could make this soup!
If you make this crockpot parmesan white bean chicken soup with roasted delicata squash, be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don’t forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!
Crockpot Parmesan White Bean Chicken Soup with Roasted Delicata Squash
Servings: 6
Calories Per Serving: 714 kcal
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Ingredients
- 2 tablespoons salted butter
- 1 pound chicken breasts or thighs (use bone-in for additional flavor)
- 2 shallots, thinly sliced
- 4 to 6 cloves garlic, minced or grated
- 4 ribs celery, chopped
- 3 sprigs fresh thyme + 2 tablespoons thyme leaves
- 2 sprigs fresh rosemary
- 6 cups low sodium chicken broth
- ½ cup dry white wine, such as Pinot Grigio or Sauvignon Blanc
- 1 cup grated parmesan, plus 1 parmesan rind
- 1 pinch crushed red pepper flakes
- kosher salt and black pepper
- 1 can white beans, drained (14 ounce)
- 1 bunch Tuscan kale, roughly chopped
- juice of 1 lemon
- 1 pound short cut pasta, such as orzo
- 1 delicata squash, halved, seeded and cut into 1/4 inch half circles
- 1 tablespoon extra virgin olive oil
- 1 tablespoon chopped fresh sage
Instructions
Crockpot
- 1. In the bowl of your crockpot, combine the butter, chicken, shallots, garlic, celery, thyme, rosemary, broth, wine, parmesan rind, and a pinch of red pepper flakes. Season the salt and pepper. Cover and cook on low for 5-6 hours or high for 4-5 hours.
- 3. Once done cooking, remove the chicken and shred. Stir 1/2 cup grated parmesan, the kale, white beans, and lemon juice, cover and cook another 10 minutes. Remove the parmesan rind. Stir back in the shredded chicken. Taste and season with salt and pepper.
- 4. About 30 minutes before serving, make the squash. Preheat the oven to 425 degrees F. On a baking sheet, toss together the delicata squash, olive oil, 2 tablespoons thyme leaves, sage, 1/2 cup parmesan and a pinch each of salt and pepper. Transfer to the oven and roast for 20-25 minutes, flipping halfway through cooking, until the squash is tender.
- 5. Bring a large pot of salted water to a boil. Cook the pasta according to packaged directions, until al dente. Drain.
- 6. Divide the pasta among bowls and pour the soup over top. Top each bowl with roasted delicata squash and additional parmesan. Enjoy!
Instant Pot
- 1. Season the chicken all over with salt and pepper.
- 2. Set the Instant Pot to sauté and add the butter. Once hot, add the chicken and sear until golden brown on both sides, about 5 minutes per side. Stir in the shallots and garlic and cook another 3-5 minutes, until golden. Add the celery, thyme, rosemary, and a pinch each of salt and pepper. Add the broth, wine parmesan rind, and a pinch of red pepper flakes. Cover and cook on high pressure for 8 minutes.
- 3. Remove the chicken and shred. Set the Instant Pot to sauté. Stir in the pasta, 1/2 cup parmesan, kale, white beans, and lemon juice, cooking another 8 minutes, until the pasta is al dente. Remove the parmesan rind. Stir back in the shredded chicken. Taste and season with salt and pepper.
- 4. Finish as directed above for the crockpot.
Stove-Top
- 1. Season the chicken all over with salt and pepper.
- 2. Melt the butter in a large pot over high heat. Add the chicken and sear until golden brown on both sides, about 5 minutes per side. Reduce the heat to low, add the shallots and garlic and cook another 3-5 minutes, until golden. Add the celery, thyme, rosemary, and a pinch each of salt and pepper. Cook another 5 minutes. Add the broth, wine, parmesan rind, and a pinch of red pepper flakes. Simmer, partially covered, over medium heat for 15-20 minutes or up to 4-6 hours, covered over low heat.
- 3. Remove the chicken and shred. Stir in 1/2 cup grated parmesan, the kale, white beans, and lemon juice, cover and cook another 10 minutes. Remove the parmesan rind. Stir back in the shredded chicken. Taste and season with salt and pepper.
- 4. Finish as directed above for the crockpot.
Hi! This looks AWESOME and I can’t wait to try it. One question – do you think this would freeze well? We’re about to start a kitchen renovation, so I’d love to freeze some so I can just reheat it for an easy & healthy meal once we don’t have access to a full kitchen anymore. Thanks!
Hey Jillian! Yes, this freezes wonderfully. I would leave the pasta out however and add that once thawed. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???
This is the perfect comfort food for the fall. Love it! Awesome pics too.
Thank you so much Heather! xTieghan
Saw this in my inbox yesterday while I was watching the first snow fall (in CO also, guessing you got more up there in the mountains!). It was perfect for dinner last night!!. I did haveI to scrape ice/snow off my chives and sage from my yard, but the sage should not be skipped!. I couldn’t find delicate squash so used butternut. The squash w/parm cheese makes the dish. Love how all your recipes layer textures!!
YES! We got to much snow and its so cold haha! I am so glad you loved this and hopefully it kept you warm!! Thank you Ginny! xTieghan
This looks so delicious! I am definitely going to make it
I hope you love it! Thank you Ronda! xTieghan
Bookmarked! Before getting sick this week I finished a massive 6 month recipe development project and I now need to shift to uber-healthy – I’ve gained so much weight and I’m more of a fan of things like this stuffed with good stuff than any silly short term diet.
I completely agree with that plan! Also, I have heard there is a major cold going around… I hope you are starting to feel better! xTieghan
This looks delicious! I want to make it for book club but we have to go vegetarian. Should I just omit the chicken? Will it be hearty enough or should I add something else. Thanks!
Hi Blair! You can simply just omit the chicken and use vegetable broth. That will be SO delicious. If you want additional flavor, I would add sautéed mushrooms. yum! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???
It looks amazing-any ideas for a vegetarian version?
Hey Kelly!! You can simply just omit the chicken and use vegetable broth. That wil be SO delicious. If you want additional flavor, I would add sautéed mushrooms. yum! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???
Any ideas to make a vegetarian version?
FYI, the calories per serving on this are closer to 600 a serving for 6 servings based on your recipe. It looks amazing and I’m going to make it this weekend!
Thank you so much Sarah! xTieghan
Hello girl
I love your cooking and condiments when you prepare everything.
I am Brazilian and here is much warmer, but in winter come cold days, but always above 10 degrees celcius.
I made your recipe, even now that it is hot because it is very nutritious and I have a taste for its preparations, always look wonderful.
I couldn’t stand it, added more garlic cloves, I’m in love with garlic and always put more than recommended.
It was a delight, very good indeed. Lots of praise.
Sorry my english, I’m still learning.
Big hug and a thousand kisses
Hi Melissa! I am so glad you loved this recipe and hope you are staying cool down there! Thank you so much for trying this, I hope you continue to love my recipes! xTieghan
I know what I’m making this weekend. Can’t wait to try it!!
Thank you Andrea! xTieghan
Looks so good! Would it add flavor to brown the chicken before putting it in the crock pot, or is this an unneeded step?
Hi Lynda! yes, browning the chicken first will add such great flavor to this if you are using bone-in, skin on chicken. If you are using boneless chicken, I do not think there is a need to sear it first. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???
I am so making this for dinner tonight! We have a N’oreaster coming through so it’s raw, rainy and windy, and this is perfect! Sounds so yummy!
Thank you so much Christin! xTieghan
Hi Tieghan! This looks delicious. Can’t wait to try this. I have a hard time finding delicata squash in my area – do you have a substitute you would recommend? Butternut squash maybe? Thanks so much in advance!
Hi Karoline! Butternut or acorn squash will be delicious in place of the delicata. Sounds so good! Just use and equal amount. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???
Quick question! Would it be ok to substitute the boxed chicken broth with water? Thoughts?
Hi Ivana! Yes, you can use water, but you soup will lack a little flavor. If using water, I would recommend using skin on, bone on chicken for additional flavor. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???