Crockpot Parmesan White Bean Chicken Soup with Roasted Delicata Squash.
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!
Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Crockpot Parmesan White Bean Chicken Soup with Roasted Delicata Squash
Key Ingredient: chicken
For those nights when you're craving easy, warming, comfort food, but also want healthy!
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
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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.
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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.
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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.
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5. Bring a large pot of salted water to a boil. Cook the pasta according to packaged directions, until al dente. Drain.
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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
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1. Season the chicken all over with salt and pepper.
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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.
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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.
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4. Finish as directed above for the crockpot.
Stove-Top
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1. Season the chicken all over with salt and pepper.
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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.
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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.
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4. Finish as directed above for the crockpot.
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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 ???
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 ???
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
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 know what I’m making this weekend. Can’t wait to try it!!
Thank you Andrea! 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
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
Any ideas to make a vegetarian version?
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 ???
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 ???
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 so delicious! I am definitely going to make it
I hope you love it! Thank you Ronda! 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 is the perfect comfort food for the fall. Love it! Awesome pics too.
Thank you so much Heather! xTieghan
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 ???
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 ???
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…
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
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
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
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 ???
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 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 ???
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
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
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 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
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
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
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 ??
Love this recipe! I started this in the crockpot with frozen chicken (all I had) but it’s going to take too long this late in the day! You think if I switch it over to the instant pot it would be ok?
Hey Jeanine! I am sure using the instant pot at this point will be just fine. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan ??
This was terrific! Made it in the slow cooker and used boneless thighs. Upped the amount of veggies because that’s how I roll, and it was delicious. A friend brought leeks from her garden which we roasted with the squash–WOW.
Sounds so amazing Rebecca! Thank you for trying this! xTieghan
HI Tieghan,
I absolutely loved this recipe spot on perfect!! Everything about it turned out great for me thank you for sharing. I need to buy myself an instant pot as it would make life easier in the kitchen. How often do you use it for your recipe?? I share your recipes with my chefs at work all the time. I am trying to convince our Executive Chef to incorporate your recipes into what we make for our clients. You take a good recipe and elevate it into something absolutely stunning with such ease well done!! I need some help with taking pictures on my phone. Do you have any suggestions on what is the best setting to use?? I can’t wait to buy your next cookbook. Is there any chance you’ll be coming to AZ for a book signing?? I absolutely love to cook for others and you inspire me greatly. Whenever I get new clients its your recipes I cook for them. Thank you for all your wonderful recipes you are simply amazing!! 🙂
Hey Mike! For photographing on your phone, I recommend taking the photo through the phones camera app and then editing the photo through the Lightroom app. This is how I do it! I don’t use any settings, but I will say that natural light is always best whenever possible!
Sadly no AZ signings in the works right now, BUT I have to tell you that this was the kindest comment to read!! Thank you SO MUCH! It really made my night! Please let me know if you have any other questions. And I am so glad you love this recipe! Thank you! xTieghan ??
My husband is not a “soup guy” and this blew his mind! Used Penzeys dried sage but followed instant pot recipe to the letter otherwise. Tasted so nuanced – like a dressed up chicken soup!
Thank you Lisa! xTieghan
This was AMAZING!!!! So glad I took your suggestion and baked the squash w Parmesan and herbs. Love the instant pot option- quick and easy and delicious!! Thanks!!
Thank you Stephanie! I am so glad you loved this! xTieghan
This was so good! I cooked it in the crockpot, and the roasted squash is MUST. The creamy, sweet, crispy, herby-ness…I cant imagine the soup without it.
Thank you so much Beth!! I am so glad this turned out so well for you! xTieghan
I made the soup in my instapot but on slow cooker mode. It was so easy to throw together before work. I used spinach I had instead of kale and threw in a cup of cut pasta rig he into the pot to cook in the soup. The squash tasted like candy on top and was definitely worth the extra little step. Had such a hearty and earthy flavor.
Thank you ! Carolyn
I am so glad you loved this recipe Carolyn! Thank you so much! xTieghan
My husband, after taking a bite of this soup: “It tastes like cheese.”
Me: “YUP, THAT’S THE IDEA.”
So good, will definitely make again!! Putting the rind in is a game changer – there really isn’t that much cheese in the soup but it has such a strong flavor! It tastes completely decadent in spite of being (in my opinion) very healthy! The only thing that didn’t quite work for me was the squash – I don’t think I cooked it long enough, but that’s easily remedied.
PS I keep a google doc of my very favorite “must make again” recipes and realized I have FORTY half baked harvest recipes on that list. WOW.
Haha that is so great! I am so glad you both enjoyed this recipe Jamie! Thank you! xTieghan
Really enjoyed this hearty “chicken Noodle Soup” variation. I knew I would have to make it when I saw beans, kale, squash, pasta, and chicken all in the same bowl…..it had my name written all over it and it did not disappoint. I think the only change I may make the next time I make it (and there will be a next time!) is to add a bit of extra broth. My soup turned out a bit thicker than I would like…..it had lots of “stuff” in the bowl for very little broth (and I did cook/add pasta separately). Either way, enjoyed it immensely! Thank you.
Thank you so much! I am so glad you loved this soup! xTieghan
Made this tonight and it was a hit with the family! My 4yo AND 1yo old (who I had to keep spoon feeding this to!) loved it + hubby approved! Thanks for all you share– just got your 2nd cookbook in the mail today and so excited to try the recipes!
I hope you love all of the recipes!! Thank you so much Erica! xTieghan
Soup season is the absolute best!
Agreed!! Thank you! xTieghan
Threw everything in the crock pot this morning and when I came home from work, my house smelled divine! The squash was a nice touch, glad I didn’t skip this step. Thanks for the recipe.
Thank you for trying this Allyson! I am so glad it turned out so well for you! xTieghan
Making now. Do i do the orzo in the instant pot under saute or re-pressurize it for 8 minutes? Help! 🙂
HI! Just add the orzo while sautéing with the lid off. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Also, do you quick release the instant pot?
Hi Jen! Yes, I use quick release. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Such a delicious recipe! The delicata squash is a must- it elevated this dish in such a beautiful way. We’re a small family, so when I made the meal only roasted half of the squash. Next day leftovers were just as delicious, roasting the second half of the squash and simply reheating the soup & orzo.
Thank you so much Alexandra! xTieghan
Important Note, when the recipe says to add the sage in step 1, it is referring only to the sprigs. The remainder is for the squash. Don’t make the same mistake I did.
Thank you AmyBeth! xTieghan
Hi Tieghan! This looks so yummy- I am going to make it tonight! Quick question, do you think I could substitute wild rice to make it gluten free? Would you cook the rice separate or in the crock pot? Thank you!!
Hey Hannah! Wild rice will be so delicious! I would cook it in the crockpot with and addition 1 cup water. Please let me know if you have any other questions. I hope you love this recipe! Thank you! xTieghan
Made this in my slow cooker last week and it did NOT disappoint! Flavors were so good and with all the greens, it felt pretty healthy. I used 3 cans of beans instead of pasta and it was good and hearty. Enough for dinner the first night for my husband and I and four large lunch portions for the week. Had to use an acorn squash since that’s all my grocery had, and spent a little extra time peeling the tough rinds after roasting, but the squash bits with Parmesan really put this soup over the edge and it was so delicious. Have an Instant Pot on my wish list so I can start making some of your recipes after work as well, I want to try them all ?
That is so amazing Sara! Thank you so much for trying this recipe, I am so glad it turned out so well! xTieghan
Looks delicious, I can’t wait to try in my Instant Pot! I have all the ingredients, but the chicken breasts I have are thin-sliced. Will these be okay, and should I adjust the cooking time?
Hey Sam! I think you should be just fine. I would leave the cooking time as is. Please let me know if you have any other questions. I hope you love this recipe! Thank you! Have a wonderful Thanksgiving!! xTieghan
Agreed, the delicata squash is EVERYTHING. Such a wonderful recipe, the herbs and lemon keep it light while the beans, chicken, orzo and kale make it hearty. I used chicken bone broth bc it’s what I had on hand, and it added to the heartiness. The crunchy, cheesy squash made the perfect topping. My only tip would be to cook the pasta separate, as instructed in the other cooking methods, or your leftovers will end up more like a pasta than a soup. Thanks Tieghan for another delicious addition to my repertoire!
Thank you so much for trying this Malia! I am so glad this turned out so well for you! xTieghan
Oops, I meant to specify that I used my Instapot 🙂
This soup was INCREDIBLE !
Thank you Kate! xTieghan
I made this and it was wonderful! Great work week recipe – I put everything in the crock pot around 8:30 on low, my sister was home and switched it to warm around 2:00. Then I came home, shredded the chicken, added greens and lemon juice and made the squash. It was the perfect amount of involvement for a weeknight. A few alts to the recipe – I added cauliflower (because I had some I needed to use), I didn’t add the white beans (bc they didn’t have them at the store) and I used acorn squash instead of delicata (again, no delicata at the store). Excited to freeze left over and eat for lunch next week. Super easy, yummy, cozy, will definitely make again!
Hi Kristin! I am so glad this turned out so well for you all! Thank you for trying it! Also, love that you were both involved in the making! xTieghan
Very good – the squash made the dish – without it. it would have been just another soup. There was something about the seasoning that didn’t make me LOVE it, but I’m not sure what it was – maybe it was the chicken stock brand I used, or the wine…
Hmmm I wonder! I am glad you liked this still, Suzanne! Thank you! xTieghan
I’m planning on making this tonight and I’m so excited! I read through the comments, so I hope I’m not asking a duplicate question. For the additional 2 tablespoons of thyme, is that dried or fresh? My other question is that I’m not a fan of celery do you think chopped carrot would be a good substitute? Thank you and I adore your lovely recipes!
HI I like to use fresh thyme. Chopped carrots will be delicious! Please let me know if you have any other questions. I hope you love this recipe! Thank you and Happy New Year! xTieghan
Quick question! Even if the slow cooker time is up (6 hrs on low), can you leave it in there on low and then move forward with the squash and pasta or would it be best to start the squash and pasta at the same time and while the slow cooker allotted 6 hours is still going? Wasn’t sure if after 6 hours was up if I could keep it on low or just keep it to warm at that point while I start the squash and pasta?
Hi Rachel, I am sorry, I am not sure what you are asking exactly? You can leave the soup in the slow cooker longer than 6 hours. Is that what you are asking?
This was delicious! However, I made the instant pot version and the orzo soaked up all the broth- I had to double the amount of chicken broth after it was done cooking, and it was still more of a risotto afterward (which was still super yummy).
I’d recommend boiling the pasta separately, or else using a lot less pasta in the Instant Pot!
Thank you so much Rose!! xTieghan
I made the Instant Pot version, and the orzo soaked up all the broth, so it was really just more of a pasta instead of a soup. I added 2 more cups of broth after cooking and it was still not enough! Also, I think that adding the grated Parmesan to the pot while cooking is a waste in the Instant Pot, as all mine did was stick to the bottom! I think it would do better as a garnish on top of each bowl. My “soup” was somewhat bland, but I think that was because I couldn’t find any Parmesan with the rind still attached at the store, so it was lacking that infusion. Will definitely try again, but perhaps will cook the orzo separately and try to find that rind!
Hi! I am so glad you enjoyed this one! Please let me know if there are any questions I could help you with! xTieghan
This has become my new favourite soup! Thank you for your delicious recipes! They have inspired me through this pandemic…
Thank you, Kim! I am really glad this turned out so well for you! xTieghan
SO tasty and such a crowd pleaser! I added some parmesan crostini on the side. I served this to my 10 closest friends and almost everybody asked for the recipe.
Aw that is so amazing to hear! Thank you for trying this one, Katherine! xTieghan
This was the perfect meal for a cool, rainy day! Will 100% make again!
Thank you so much Sara! 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
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
Delicious!
Thank you so much Melissa!! xTieghan
Delish and totally painless. Such a great quick game day snack
Thank you so much Cali! xTieghan
This recipe is one of my all time faves!!!
Thank you so much Kim! 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 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