Slow Cooker Chicken Parmesan Soup
Ingredients:
1 lb boneless, skinless chicken breasts
1 onion, diced
3 cloves garlic, minced
1 can (28 oz) crushed tomatoes
4 cups chicken broth
1 cup marinara sauce
1/2 cup grated Parmesan cheese
1 cup uncooked pasta (small shapes like ditalini or rotini)
1/2 teaspoon dried basil
1/2 teaspoon dried oregano
Salt and pepper to taste
Fresh basil, chopped (for garnish)
Shredded mozzarella cheese (for garnish)
Directions:
Prepare the Slow Cooker: Add chicken breasts, onion, garlic, crushed tomatoes, chicken broth, marinara sauce, Parmesan cheese, basil, oregano, salt, and pepper to the slow cooker. Stir to combine.
Cook the Soup: Cover and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is cooked through and tender.
Shred the Chicken: Remove the chicken breasts from the slow cooker, shred them using two forks, and return them to the pot.
Add the Pasta: Add uncooked pasta to the slow cooker. Stir, cover, and cook on high for an additional 20-30 minutes, until the pasta is tender.
Serve: Ladle the soup into bowls. Garnish with shredded mozzarella cheese and fresh basil.
Prep Time: 10 minutes | Cook Time: 6-7 hours on low (or 3-4 hours on high) + 20-30 minutes for pasta | Total Time: Approximately 7 hours
Kcal: 320 kcal per serving | Servings: 6 servings