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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.Â
- 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.Â
- 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.Â
- 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.Â
- 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.
Thank you for this recipe,
what can i use to substitute the wine? Would red wine work? or another substitute?
Hi! I would recommend using an equal amount of chicken broth in please of the white wine. Red wine will leave you with a funny looking soup! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ??
I’m a vegetarian but this looks so good it almost makes me want to eat chicken again. I see you commented with suggestions on how to make this veg. Thank you for that!
I hope you love this vegetarian style! Thank you Rebecca! xTieghan
Hello!
I made this soup in blustery, rainy Seattle. It is all it promises to be, and my veggie averse hubby gobbled it up. I made two small changes; I subbed in fresh spinach for the kale, as no way would that fly with afore-mentioned dining companion. I also left out the pasta and served with very grainy bread. Yum, indeed. Oh, and I blended half (not the chicken). I wanted a smoother consistency, and less brothy. Squash is a must. It is a quintuple win: delicious, healthy, easy, comforting, filling.
I love to hear that! Thank you so much Jill! xTieghan
Just made this tonight! It was sooo good. I used an acorn squash bc that’s what the store had. This soup is so tasty and I feel good knowing there’s kale in it. Thanks for the recipe!
Thank you for trying it Michelle! I am so happy to hear that this turned out so well! xTieghan
Love this recipe and planning to make it. Which method do you use? Do they come out slightly different with each method? Thank you
HI Louise! All methods really do come out the same. I use the slow cooker most often, but the stove-top is my second choice! Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???
Just made this for dinner! Paired it with a glass of wine and some nice sourdough bread. It was absolutely delicious and perfect for a wet windy Pacific Northwest evening!
Thank you so much Maddy! xTieghan
Holy wow. This is literally one of the best soups I’ve ever had. I used chicken thighs and added extra kale. I did the instant pot version and should have cooked the orzo separately to avoid absorption, but I added extra broth, so hopefully that helps the leftovers stay a soup and not turn into a stew. The flavors on the delicata squash were out of this world. Amazing recipe! Would be perfect for thanksgiving!
Thank you so much Beth! I am so glad you loved this! xTieghan
Hi there ,looks delicious!
From the pictures – it looks like there is some form of grain of rice in there.. or am I seeing things? I didn’t see this in the recipe so I am curious if my eyes have deceived me haha. Thanks for sharing and can’t wait to make this!
Haha nope you are totally right! I like to add it to some recipes on top, if you want, feel free to do so too! Thank you so much Marc! xTieghan
Hi Marc! That is orzo pasta. It is listed in the ingredients. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???
Do you peel the squash before baking?
Hi Logan! No need to peel the squash, the skin is edible. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???
Hi, In the stovetop directions, I don’t see the step to add in the orzo pasta??
Hi Christi! The orzo is added to the individual soup bowls and not the pot of soup. This way the orzo does not soak up the broth. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???
I made this for dinner last night. It was amazing!! I had never had Delicata Squash before…where has that been all my life?? 🙂
I am so glad you loved it!! And now you know about it for every recipe haha! Thank you Susan! xTieghan
Winner! And DO NOT skip the squash! I had to go on a mission to find it here in Middle Tennessee, but find ItI did — at the local Fall farmers’ market. It MAKES the dish. I took this to a friend who recently had a baby, along with your jalapeño cornbread muffins. I used roasted poblanos (also from the farmers’ market) instead of jalapeños this time. BIG hit! Thank you for yet another great recipe!
I absolutely LOVE to hear this Kim! Thank you so much for trying it and getting the squash! xTieghan
OMG! Eating this as I type. You were right, this is SO GOOD! I hadn’t heard of delicata squash, but was lucky to find some at the farmers market.
Amazing!! I am so glad this turned out so well for you Sheran! xTieghan
Never mind last comment about where and when to add the lemon juice. I see now—don’t know how I missed that! Maybe because I’m on iPhone…
I making this now! But can you please tell me when and where the lemon juice goes in? Thank you!
Hu Kim! The lemon juice is added with the kale. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ???