Slow Cooker Chicken Parmesan Soup
From twill10 8 years ago
- 7 hrs. to make
- Serves 6 cups
This soup has all of the flavors of decadent Chicken Parmesan, but in a more waist-friendly vehicle. Chicken broth and crushed tomatoes are simmered with garlic, onion, basil, oregano, and red pepper flakes for an aromatic base. Read more Shredded lean chicken breast, green bell pepper, and gemelli pasta fill you up. And everything is topped with a little cheese, of course. (less) —foxeslovelemons See less
Ingredients
- http://food52.com shopping list
- Slow Cooker chicken Parmesan Soup shopping list
- Makes 6 cups shopping list
- 3 garlic cloves, minced shopping list
- 1 green bell pepper, chopped shopping list
- 14 1/2 ounces crushed tomatoes shopping list
- 1/2 pound raw boneless, skinless chicken breasts shopping list
- 3 cups chicken broth shopping list
- 1/2 cup chopped white onion shopping list
- 1/3 cup shredded Parmesan cheese, plus extra for garnish shopping list
- 1 tablespoon chopped fresh basil shopping list
- 2 teaspoons chopped fresh oregano shopping list
- 1/8 teaspoon red pepper flakes (or more if you like it spicy!) shopping list
- 4 ounces uncooked dry gemelli or penne pasta shopping list
- Chopped fresh basil or parsley, for garnish shopping list
- Photo by James Ransom shopping list
How to make it
- In the slow cooker, stir together the garlic, bell pepper, crushed tomatoes, chicken, broth, onion, the cheese, basil, oregano, and red pepper flakes. Cook on high for 3 1/2 hours, or on low for 7 hours.
- 2. Transfer chicken breasts to a cutting board and coarsely shred them; return them to the slow cooker; stir in the pasta. Cook on high for 30 minutes longer or until pasta is cooked al dente.
- 3. Serve garnished with more Parmesan cheese and chopped basil or parsley.
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