Description
This cozy soup blends the rich flavors of chicken Parmesan into a creamy, comforting bowl, perfect for chilly evenings.
Ingredients
Scale
- 1 1/2 lbs boneless skinless chicken breasts or thighs
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 can (28 oz) crushed tomatoes
- 4 cups chicken broth
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp crushed red pepper flakes (optional)
- Salt and pepper, to taste
- 1 cup uncooked small pasta (ditalini or elbow macaroni)
- 1/2 cup grated Parmesan cheese
- 1 cup shredded mozzarella cheese
- 1/2 cup heavy cream or half-and-half (optional)
- Fresh basil or parsley, for garnish
Instructions
- Place the chicken, diced onion, minced garlic, crushed tomatoes, and chicken broth into the slow cooker. Add basil, oregano, red pepper flakes, and season with salt and pepper.
- Cover the slow cooker and cook on low for 6-7 hours or high for 3-4 hours until chicken is tender.
- Remove the chicken, shred it using two forks, and return it to the soup.
- Stir in the uncooked pasta and cook on high for an additional 15-20 minutes, or until al dente.
- Incorporate grated Parmesan and shredded mozzarella, stirring until melted. Add cream if using.
- Ladle into bowls and garnish with fresh herbs, extra cheese, or croutons.
Notes
For a richer flavor, use chicken thighs. Adjust seasoning to your preference. This soup can be frozen for about 2-3 months.
- Prep Time: 10
- Cook Time: 390
- Category: Soup
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 400
- Sugar: 5g
- Sodium: 800mg
- Fat: 18g
- Saturated Fat: 10g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 2g
- Protein: 36g
- Cholesterol: 95mg