Slow Cooker Chicken Parmesan Soup

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Slow Cooker Chicken Parmesan Soup

INGREDIENTS

• 4 garlic cloves, minced
• 1 green bell pepper, chopped
• 1/2 medium white onion, chopped
• 1 can (14.5 ounces) crushed tomatoes
• 1/2 pound (raw) boneless, skinless chicken breast
• 5 cups low sodium chicken broth, plus additional if needed
• 1/2 cup shredded Parmesan cheese, plus extra for garnish
• 2 tablespoons chopped fresh basil
• 2 teaspoons chopped fresh oregano
• 1 teaspoon kosher salt
• 1/2 teaspoon ground black pepper
• 1/4 teaspoon red pepper flakes
• 4 ounces (uncooked) dry gemelli or penne pasta
• 2 tablespoons unsalted butter (optional)
• Chopped fresh basil or parsley, for garnish

INSTRUCTIONS

1. In 5-quart or larger slow cooker, stir together garlic, bell pepper, onion, tomatoes, chicken, broth, 1/2 cup cheese, basil, oregano, salt, black pepper and red pepper flakes. Cook on low 7-1/2 hours or on high 3-1/2 hours.
2. Transfer chicken to cutting board and use forks to coarsely shred; return to slow cooker. Stir in pasta. Cook on high 20-30 minutes longer or until pasta is cooked al dente. Stir in butter, if desired. If soup becomes too thick after pasta is cooked, stir in additional broth or water until desired consistency is reached, and warm through.
3. Serve garnished with extra Parmesan cheese and chopped basil or parsley.

This article and recipe adapted from this site

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