This Slow Cooker Chicken Parmesan Soup combines the comforting flavors of a classic chicken parmesan with the convenience of a slow cooker. The dish starts with a rich and aromatic base of garlic, onion, bell pepper, and crushed tomatoes. Shredded chicken breast is added for protein, while herbs like basil and oregano elevate the taste. Finally, pasta is stirred in for that satisfying heartiness. The soup is completed with a sprinkle of Parmesan cheese and fresh basil or parsley for garnish, making it a perfect hearty meal for any night of the week.

Ingredients:

• 4 garlic cloves, minced

• 1 green bell pepper, chopped

• 1/2 medium white onion, chopped

• 1 can (14.5 ounces) crushed tomatoes

• 1/2 pound raw boneless, skinless chicken breast

• 5 cups low sodium chicken broth (plus additional if needed)

• 1/2 cup shredded Parmesan cheese (plus extra for garnish)

• 2 tablespoons chopped fresh basil

• 2 teaspoons chopped fresh oregano

• 1 teaspoon kosher salt

• 1/2 teaspoon ground black pepper

• 1/4 teaspoon red pepper flakes

• 4 ounces uncooked dry gemelli or penne pasta

• 2 tablespoons unsalted butter (optional)

• Chopped fresh basil or parsley for garnish

Directions:

1. In a 5-quart or larger slow cooker, stir together the garlic, bell pepper, onion, crushed tomatoes, chicken breasts, chicken broth, Parmesan cheese, basil, oregano, salt, black pepper, and red pepper flakes.

2. Cover and cook on low for 7 1/2 hours or on high for 3 1/2 hours.

3. Transfer the chicken to a cutting board, shred with forks, and return it to the slow cooker.

4. Stir in the pasta and cook on high for an additional 20-30 minutes or until the pasta is cooked al dente.

5. Stir in the butter, if desired. If the soup becomes too thick after the pasta is cooked, stir in additional broth or water to reach the desired consistency.

6. Serve the soup garnished with extra Parmesan cheese and chopped fresh basil or parsley.

Prep Time: 20 minutes
Cook Time: 8 hours
Total Time: 8 hours 20 minutes
Kcal: 369 kcal
Carbohydrates: 37g