Description
A delightful twist on the classic Chicken Parmesan in a cozy soup form, featuring tender chicken in a rich, tomato-based broth with creamy texture and crispy breadcrumbs.
Ingredients
Scale
- 3 boneless, skinless chicken breasts
- 1 tbsp garlic, chopped
- 1 (28 oz) can crushed tomatoes
- 1 (15 oz) can tomato sauce
- 1 tsp salt
- 1 tsp black pepper
- 2 tsp Italian seasoning
- 4 cups chicken broth
- 1 cup freshly grated Parmesan cheese
- 1 cup heavy whipping cream
- 8 oz uncooked rotini pasta
- ½ cup breadcrumbs
- 1 tbsp butter
- 1 ½ cups shredded mozzarella cheese
Instructions
- In your crockpot, combine chicken broth, chicken breasts, crushed tomatoes, chopped garlic, Italian seasoning, tomato sauce, salt, and pepper. Stir to mix well.
- Cover the crockpot and cook on high for 3-4 hours or low for 6-8 hours until the chicken is tender and fully cooked.
- Remove the chicken from the crockpot and shred it using two forks. Return the shredded chicken to the crockpot, then add the heavy whipping cream, rotini pasta, and grated Parmesan cheese. Stir to combine.
- Replace the lid and continue cooking on high for 15 minutes or low for 30 minutes, until the pasta is al dente.
- While the pasta cooks, melt butter in a small skillet over medium heat. Add the breadcrumbs and toast until golden brown and crispy.
- Ladle the soup into bowls, top with toasted breadcrumbs and a sprinkle of shredded mozzarella cheese. Serve hot and enjoy!
Notes
Don’t overcook the chicken and use fresh herbs for enhanced flavor. This dish can be adapted for various dietary preferences.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 430
- Sugar: 5g
- Sodium: 800mg
- Fat: 21g
- Saturated Fat: 11g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 36g
- Fiber: 3g
- Protein: 28g
- Cholesterol: 95mg