This delicious Chicken Parmesan Soup is literally like having a nice plate of Chicken Parmesan...in a bowl! :) I also love this crockpot recipe because it's a "dump and go" recipe! Throw everything into the crockpot, turn it on and a few hours later dinner is served!
Chicken Parmesan Soup
Serves 4-6
Ingredients
3 garlic cloves, minced
1 green bell pepper, chopped
1 can (14.5 ounces) crushed tomatoes
2 -3 (raw) boneless, skinless chicken breasts
3 cups chicken stock, plus additional if needed
1/2 cup chopped white onion
1/2 cup shredded Parmesan cheese, plus extra for garnish
1 tablespoon chopped fresh basil, chopped (plus more for serving)
2 teaspoons chopped fresh oregano (or 1 teaspoon dried)
1/8 teaspoon red pepper flakes (or more if you like it spicy!)
½ cup (uncooked) small pasta (whole wheat is best)
Chopped fresh basil or parsley, for garnish
Instructions
1. In slow cooker, stir together garlic, bell pepper, crushed tomatoes, chicken, broth, onion, 1/3 cup cheese, basil, oregano and red pepper flakes. Cook on high 3 1/ 2 hours or on low 5-6 hours.
2. Transfer chicken breasts to cutting board and coarsely shred; return to slow cooker. Stir in pasta. Cook on high 30 minutes longer or until pasta is cooked al dente. If soup becomes too thick after pasta is cooked, stir in additional broth until desired consistency is reached, and warm through.
3. Serve garnished with lots of extra Parmesan cheese and chopped basil.
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