Crockpot Chicken Parmesan Soup
A hearty and delicious Crockpot Chicken Parmesan Soup packed with flavors.
Equipment
- Slow Cooker
Ingredients
- 4 garlic cloves minced
- 1 green bell pepper chopped
- ½ medium white onion chopped
- 1 can crushed tomatoes 14.5 ounces
- ½ pound raw boneless, skinless chicken breast
- 5 cups low sodium chicken broth plus additional if needed
- ½ cup shredded Parmesan cheese plus extra for garnish
- 2 tablespoons chopped fresh basil
- 2 teaspoons chopped fresh oregano
- 1 teaspoon kosher salt
- ½ teaspoon ground black pepper
- ¼ teaspoon red pepper flakes
- 4 ounces uncooked dry gemelli or penne pasta
- 2 tablespoons unsalted butter optional
- Chopped fresh basil or parsley for garnish
Instructions
- In 5-quart or larger slow cooker, stir together garlic, bell pepper, onion, tomatoes, chicken, broth, ½ cup cheese, basil, oregano, salt, black pepper and red pepper flakes. Cook on low 7-½ hours or on high 3-½ hours.
- Transfer chicken to cutting board and use forks to coarsely shred; return to slow cooker. Stir in pasta. Cook on high 20-30 minutes longer or until pasta is cooked al dente.
- Stir in butter, if desired. If soup becomes too thick after pasta is cooked, stir in additional broth or water until desired consistency is reached, and warm through.
- Serve garnished with extra Parmesan cheese and chopped basil or parsley.
Notes
Home Chef Tip: The butter stirred in at the end is entirely optional. It adds a few calories, but it also adds a nice richness and mouthfeel to the soup.
Nutrition
Serving: 1cupCalories: 369kcalCarbohydrates: 37gProtein: 29gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gTrans Fat: 0.2gCholesterol: 60mgSodium: 1078mgPotassium: 947mgFiber: 4gSugar: 7gVitamin A: 729IUVitamin C: 36mgCalcium: 236mgIron: 3mg
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