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This Slow Cooker Chicken Parmesan Soup. It has all the wonderful Italian flavor of chicken parmesan, but even easier to make. I chose to sauté my onions and garlic for a few minutes before adding them to the slow cooker because I think it mellows out that harsh flavor that they can have. If you like the more intense flavor, feel free to skip that step and just add everything except the pasta and cheese.
Everything you love about chicken parmesan in a warm bowl of soup! You'll love this easy and comforting Slow Cooker Chicken Parmesan Soup. It's sure to be a family favorite! #soup #glutenfreeOne of the secret ingredients that I highly recommend adding in is a parmesan cheese rind. You can get them at many grocery stores or just cut off the one you’ll be using when you top the soup with cheese. It add so much wonderful cheesy flavor!
Once the soup has cooked you’ll add in the pasta. If you plan to freeze the soup, skip this step or it will be a mushy mess when you defrost it. Instead cook the pasta separately and add it into the portion you plan to serve. The soup is topped with parmesan and mozzarella cheese and if you’re feeling extra fancy stick it under the broiler and let it get all melty and golden brown. Enjoy!
INGREDIENTS
- 1 teaspoon 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 whole wheat or gluten-free rotini or penne pasta
- 1/4 cup shredded parmesan cheese
- 3/4 cup shredded part skim mozzarella cheese
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.
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