Slow Cooker Chicken Parmesan Soup

Name: Slow Cooker Chicken Parmesan Soup
Prep time: 15 min
Total time: 15 min
Yield: 6 servings
Ingredients: 2 teaspoons olive oil; 1 cup diced onion; 3 cloves garlic; 1/2 pound boneless skinless chicken breasts; 28 ounce can crushed tomatoes; 8 ounce can tomato sauce; 1 tablespoon balsamic vinegar; 1 tablespoon chopped fresh basil; 1 teaspoon dried oregano; 1 teaspoon dried parsley; 1/4 teaspoon red pepper flakes; 3 cups low sodium chicken broth; 1 parmesan cheese rind; Kosher salt and fresh ground black pepper to taste; 6 ounces uncooked rotini or penne pasta; 1/2 cup shredded Parmesan cheese; 1 cup shredded Mozzarella cheese

User Reviews

4.3

159 reviews

Good

Prep Time
15 mins
Total Time
15 mins
Servings
6 servings
Calories
317 kcal
Course
Soup, Dinner
Cuisine
Italian

Slow Cooker Chicken Parmesan Soup

Lindsey Herring

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Everything you love about chicken parmesan in a warm bowl of soup!

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Ingredients

Servings

2 teaspoons olive oil
1 cup diced onion
3 cloves garlic, grated
1/2 pound boneless skinless chicken breasts
28 ounce can crushed tomatoes
8 ounce can tomato sauce
1 tablespoon balsamic vinegar
1 tablespoon chopped fresh basil
1 teaspoon dried oregano, rubbed between the palms of your hands
1 teaspoon dried parsley, rubbed between the palms of your hands
1/4 teaspoon red pepper flakes
3 cups low sodium chicken broth
1 parmesan cheese rind, optional, but recommended
Kosher salt and fresh ground black pepper to taste
6 ounces uncooked rotini or penne pasta
1/2 cup shredded Parmesan cheese
1 cup shredded Mozzarella cheese

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Instructions

In a small skillet sauté the onion in the olive oil for 3 minutes then add in the garlic and sauté another minute.
In the slow cooker add the sautéed onion and garlic along with all of the other ingredients minus the pasta and shredded cheeses. Stir together until combined then cover with the lid and cook on high for 3 1/2 hours, or on low for 7 hours.
Transfer chicken breasts to a cutting board and shred them; return them to the slow cooker then stir in the pasta (see note regarding pasta). Cook on high for 30 minutes longer or until pasta is cooked al dente. Stir in the shredded parmesan cheese.
Serve topped with the shredded mozzarella cheese and chopped basil or parsley.

Notes

If you plan to freeze this soup omit the pasta and cook separately. Add the pasta to the soup you plan on eating at the time as pasta doesn't freeze well in soup.