My family loves Chicken Parmesan. I was blown away after my first taste of this soup. It totally lives up to its name and tastes just. like. chicken. parmesan. In a soup! It’s the perfect pick me up, sit down dinner during all this cold, rainy weather we’re having here.
Crockpot Chicken Parmesan Soup
recipe adapted from Foxes Love Lemons
3 garlic cloves, minced
1 green bell pepper, chopped
1 can (14.5 ounces) crushed tomatoes
1/2 pound boneless, skinless chicken breasts
3 cups chicken broth
1/2 cup chopped white onion
1/2 cup shredded Parmesan cheese, plus extra for garnish
1 tablespoon chopped fresh basil
2 teaspoons chopped fresh oregano
1/4 teaspoon red pepper flakes (or more if you like it spicy!)
1 cup farfalle pasta
Chopped fresh basil or parsley and/or croutons, for garnish
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 4 hours or on low 8 hours. 30 minutes before end of cooking time, transfer chicken breasts to cutting boardand coarsely shred; return to slow cooker. Stir in pasta.
2. Serve garnished with extra Parmesan cheese, chopped basil or parsley, and croutons.