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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.
Made this yesterday in my crockpot and it was a huge hit! I used small shells since I didn’t have orzo, and I used spinach instead of kale. It was delicious! Thank you so much for this recipe!
Hey Christine,
Fantastic!! I am so glad to hear that this recipe was enjoyed, thanks a lot for making it! xTieghan
I have question re chicken breast. I plan on using slow cooker, should I brown chicken , then shallots and garlic first before adding to crockpot for added flavor? Or is the flavor equally as good without this extra step. I plan to cook this in the morning. Thanks
Hey Pat,
You could certainly brown the chicken if you would like, but it’s not required. I hope you love this recipe, please let me know if you give it a try! xTieghan
This looks so perfect for the season- any gluten-free suggestions for subbing? Or could I leave the orzo out and simply enjoy it that way?
Hi there! Yes, I would leave the orzo out! xTieghan
This is insanely good, I’ve made it a few times now, just love it. One problem I run into is broth evaporation. I don’t have a slow cooker or an Instapot so I’m simmering it for a few hours on the stove top and I end up losing a lot of broth. I’m going to have to increase the broth in order to pull it off correctly but what else and how much of, should I increase?
Thank you!
I wish I had read through the comments before I made this. It did turn out way too thick. I kept adding chicken stock to make it a soup. Way too much pasta. Flavor was just so-so. I am going to try adding some lemon zest and a lot of parmesan cheese on top.
Hey Candice,
Thanks for giving the recipe a try, sorry it wasn’t enjoyed, please let me know if I can help in anyway! xTieghan
Hi! Can you freeze the leftovers? We are recent empty nesters so I’m not used to cooking for 2 🙁 But it looks amazing!
Hey Tamara,
Yes, totally fine to freeze the leftovers, you could also just cut the recipe in half. I hope the recipe turns out amazing for you. Please let me know if you give it a try! xTieghan
Oh man, this recipe is so tasty!!! The squash is amazing! My husband and I kept snacking on it after we took it out of the oven ? we will definitely be making this again!
Hey Mollie,
Fantastic! I am delighted to hear that this recipe was enjoyed, thanks a lot for giving it a try! Have the best week:) xTieghan
This has quickly become our favorite soup! I would have never thought to add roasted squash to a soup, but it totally makes it! Now that delicata squash seems to be out of season (at least around us), I use acorn squash and it’s just as good. It’s such a hearty and healthy soup – thank you!
Hey Paulina,
Thanks a lot for making this recipe, I am delighted that it was enjoyed! Happy Friday:) xTieghan
I’m just learning to use my Instant Pot and had great success with your chicken tortilla soup!
Will this recipe be ok to be on the “keep warm” setting after the pasta is cooked to al dente?
Thanks!
Hey Nichole,
That should be okay to do! I hope you love the recipe, please let me know if you have any other questions! xTieghan
This recipe is one of my all time faves!!!
Thank you so much Kim! xTieghan
Delish and totally painless. Such a great quick game day snack
Thank you so much Cali! xTieghan
Delicious!
Thank you so much Melissa!! xTieghan
This recipe is so satisfying & tasty! A definite go to. And that Parm rind and roasted squash. YUM. I made it with home made beans which adds body.
Hey there,
Awesome!! Love to hear that this recipe was enjoyed, thanks so much for giving it a try! xTieghan
Made this last night (in the Instant Pot) and it was really yummy. But a pound of pasta made it more like a stoup, even after I added several more cups of chicken broth. I didn’t have orzo, so used tiny stars — maybe they are more absorbent than orzo? I also think it ended up making about 12 servings with all that pasta.
Hey Sally,
Thanks so much for giving the recipe a try! I think the stars definitely could have made a difference for you here. Please let me know if you have any other questions! xTieghan
I don’t often fall in love with crockpot recipes, but when you’re toting a kiddo to sports all afternoon, they’re often necessary. This one blew us away and will be on the regular rotation this fall.
I am really glad this recipe turned out so well for you, Kelli! Thank you for trying it! xTieghan
This was the perfect meal for a cool, rainy day! Will 100% make again!
Thank you so much Sara! xTieghan