Description
A delightful twist on the classic chicken parmesan, this comforting soup features tender chicken, creamy cheese, and tangy tomatoes, perfect for chilled evenings.
Ingredients
Scale
- 3 boneless chicken breasts
- 1 tablespoon chopped garlic
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can tomato sauce
- 1 teaspoon salt
- 1 teaspoon black pepper
- 2 teaspoons Italian seasoning
- 4 cups chicken broth
- 1 cup freshly grated parmesan cheese
- 1 cup heavy whipping cream
- 8 oz raw rotini pasta
- ยฝ cup bread crumbs
- 1 tablespoon butter
- 1ยฝ cups grated mozzarella cheese
Instructions
- Place the chicken breasts, garlic, crushed tomatoes, tomato sauce, salt, pepper, Italian seasoning, and chicken broth in a slow cooker. Stir gently to combine.
- Cover and cook on low for 6 hours or high for 3-4 hours until the chicken is cooked and tender.
- Remove the chicken, shred it with two forks, and return it to the pot.
- Add the rotini pasta, parmesan cheese, and heavy cream; stir and cover. Cook on high for an additional 30-40 minutes until the pasta is tender.
- In a small skillet, melt butter and toast bread crumbs until golden brown.
- Ladle the soup into bowls, top with mozzarella cheese and toasted breadcrumbs, and serve hot.
Notes
For a thicker soup, mix a cornstarch slurry and stir it in just before serving. Leftovers can taste even better the next day.
- Prep Time: 10 minutes
- Cook Time: 360 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 430
- Sugar: 4g
- Sodium: 800mg
- Fat: 24g
- Saturated Fat: 15g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 100mg