Slow Cooker Chicken Parmesan Soup
Description
Cold weather is coming soon and so is the need for comforting, delicious, warm, satisfying meals. This soup is easy and takes just a few minutes to prepare. The hardest part is waiting for the slow cooker to do its job.
Ingredients
4 garlic cloves, minced
1 green bell pepper, chopped
1/2 medium onion, chopped
14.5 oz. can crushed tomatoes
1/2 lb. boneless, skinless chicken breasts
5 c. low-sodium chicken broth, plus more if needed
1/2 c. shredded Parmesan cheese, plus extra for garnish
2 T. chopped fresh basil
2 t. chopped fresh oregano
1 t. salt
1/2 t. black pepper
1/4 t. crushed red pepper flakes
4 oz. penne pasta
2 T. unsalted butter, optional
chopped fresh basil or parsley, for garnish
Directions
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In a 5 qt. or larger slow cooker, stir together garlic, bell pepper, onion, tomatoes, chicken, broth, 1/2 c. cheese, basil, oregano, salt, pepper and red pepper flakes. Cook on Low 7 1/2 hours or on High 3 1/2 hours.
Transfer cooked chicken to a cutting board; use 2 forks to shred it coarsely; return chicken to the slow cooker. Stir in pasta. Cook on High 20-30 minutes longer or until pasta is cooked al dente. Stir in butter, if using.
If the soup becomes too thick after pasta is cooked, stir in more broth or water until the desired consistency is reached; cook until warmed through.
Serve garnished with more Parmesan cheese and chopped basil or parsley.
4 servings.