My family loves Chicken Parmesan. I was blown away after my first taste of this soup. It totally lives up to its name and tastes just. like. chicken. parmesan. In a soup! It’s the perfect pick me up, sit down dinner during all this cold, rainy weather we’re having here.
Crockpot Chicken Parmesan Soup
recipe adapted from Foxes Love Lemons
3 garlic cloves, minced
1 green bell pepper, chopped
1 can (14.5 ounces) crushed tomatoes
1/2 pound 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
1. In slow cooker, stir together garlic, bell pepper, crushed tomatoes, chicken, broth, onion, 1/3 cup cheese, basil, oregano and red pepper flakes. Cook on high 4 hours or on low 8 hours. 30 minutes before end of cooking time, transfer chicken breasts to cutting boardand coarsely shred; return to slow cooker. Stir in pasta.
2. Serve garnished with extra Parmesan cheese, chopped basil or parsley, and croutons.
This looks great, Meaghan. So glad you liked the recipe, and thanks for the link!