Crockpot Chicken Parmesan Soup
My family loves Chicken Parmesan. I was blown away after my first taste of this hearty crockpot chicken parmesan soup. It totally lives up to its name and tastes just like classic dish but served in a soup bowl! It's the perfect pick me up, sit down dinner during the cold rainy weather months.
Servings: 6
Calories: 192kcal
Ingredients
- 3 garlic cloves minced
- 1 green bell pepper chopped
- 1 14.5 oz can crushed tomatoes
- 1/2 lb 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
US Customary - Metric
Instructions
- In the bowl of your slow cooker, stir together garlic, bell pepper, crushed tomatoes, chicken, broth, onion, 1/3 cup cheese, basil, oregano and red pepper flakes.
- Cover and cook on high 4 hours, or on low 8 hours.
- 30 minutes before the end of cooking time, transfer chicken breasts to a cutting board and coarsely shred; return them to slow cooker.
- Stir in the pasta. Cover, and let it continue cooking on high for the final 30 minutes.
- Remove the lid, and stir well.
- Ladle the soup into bowls, and serve garnished with extra Parmesan cheese, chopped basil or parsley, and croutons.
Nutrition
Calories: 192kcal | Carbohydrates: 24g | Protein: 16g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 30mg | Sodium: 705mg | Potassium: 562mg | Fiber: 3g | Sugar: 5g | Vitamin A: 356IU | Vitamin C: 33mg | Calcium: 154mg | Iron: 2mg