Slow Cooker Chicken Parmesan Soup
User Reviews
4.3
Slow Cooker Chicken Parmesan Soup
Description
Slow Cooker Chicken Parmesan Soup starts by sautéing onion and garlic in olive oil, developing a mild base. Chicken breast, crushed tomatoes, tomato sauce, herbs like basil, oregano, parsley, and red pepper flakes, balsamic vinegar, and chicken broth are added to the slow cooker. A Parmesan cheese rind infuses rich umami during long cooking. After 3.5 to 7 hours, chicken is shredded and pasta is added to cook until al dente. Parmesan is stirred in before serving and mozzarella is sprinkled on top for a creamy finish.
The soup offers a balanced acidity from tomatoes and balsamic, fresh herb aroma, and cheesy depth. The pasta provides body, while the shredded chicken adds protein and texture. It serves as a filling main dish, suitable for a casual meal on cooler days.
If freezing the soup, omit the pasta to prevent sogginess. Cook and add pasta only when preparing soup to eat. This maintains the ideal pasta texture and extends freezer storage life.
Ingredients
- 2 teaspoons olive oil
- 1 cup onion diced
- 3 cloves garlic grated
- 1/2 pound chicken breast boneless skinless
- 28 ounce crushed tomatoes canned
- 8 ounce tomato sauce canned
- 1 tablespoon balsamic vinegar
- 1 tablespoon basil chopped, fresh
- 1 teaspoon oregano rubbed between the palms of your hands, dried
- 1 teaspoon dried parsley rubbed between the palms of your hands
- 1/4 teaspoon red pepper flakes
- 3 cups chicken broth low sodium
- 1 Parmesan cheese rind optional, but recommended
- kosher salt fresh ground, to taste
- black pepper fresh ground, to taste
- 6 ounces rotini pasta or penne pasta, uncooked
- 1/2 cup Parmesan Cheese shredded
- 1 cup mozzarella cheese shredded
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 freezing the soup, leave out the pasta and cook it separately to avoid sogginess.
- Add pasta only to the portion of soup intended to be eaten at the time for best texture.
Nutrition Information
Show DetailsNutrition Facts
Serving: 6servings
Amount Per Serving
Calories 317 kcal
% Daily Value*
| Calories | 317kcal | 16% |
| Protein | 23g | 46% |
| Fat | 9g | 14% |
| Saturated Fat | 4g | 20% |
| Cholesterol | 46mg | 15% |
| Sodium | 961mg | 40% |
| Fiber | 8g | 32% |
| Sugar | 9g | 18% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.3
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