Slow Cooker Chicken Parmesan Soup
Ingredients:
1 lb boneless, skinless chicken breasts
1 onion, diced
3 cloves garlic, minced
4 cups chicken broth
1 (14 oz) can crushed tomatoes
1 (6 oz) can tomato paste
1 tbsp dried basil
1 tbsp dried oregano
1 tsp salt
1/2 tsp black pepper
1/2 cup heavy cream
1/2 cup grated Parmesan cheese
1 cup shredded mozzarella cheese
1 1/2 cups uncooked rotini or elbow pasta
Fresh basil (optional, for garnish)
Directions:
Prepare the Soup Base: In the slow cooker, add the chicken breasts, onion, garlic, chicken broth, crushed tomatoes, tomato paste, basil, oregano, salt, and pepper. Stir to combine.
Cook the Chicken: Cover and cook on low for 6-7 hours, or until the chicken is fully cooked and tender. Once cooked, shred the chicken using two forks.
Add Cream and Cheese: Stir in the heavy cream, Parmesan cheese, and mozzarella cheese, allowing the soup to become creamy and cheesy.
Cook the Pasta: Add the uncooked pasta to the soup and stir to combine. Cover and cook on low for an additional 30-45 minutes, or until the pasta is tender.
Serve: Ladle the soup into bowls, garnish with fresh basil if desired, and serve hot.
Prep Time: 10 minutes | Cook Time: 7 hours | Total Time: 7 hours 10 minutes
Kcal: 450 per serving | Servings: 6-8
