Description
A cozy, hearty twist on the classic Italian favorite, this Slow Cooker Chicken Parmesan Soup blends tender chicken, rich tomato broth, and melty cheese into one comforting bowl. Perfect for busy nights, it’s an effortless recipe that fills your home with irresistible aroma and warmth.
Ingredients
- Chicken Breasts: 1½ pounds, boneless and skinless
- Olive Oil: 2 tablespoons
- Onion: 1 medium, finely chopped
- Garlic: 4 cloves, minced
- Crushed Tomatoes: 1 (28-ounce) can
- Chicken Broth: 4 cups
- Dried Basil: 1 teaspoon
- Dried Oregano: 1 teaspoon
- Salt: 1 teaspoon
- Black Pepper: ½ teaspoon
- Red Pepper Flakes: ¼ teaspoon (optional)
- Small Pasta (ditalini or elbow): 1 cup, uncooked
- Parmesan Cheese: ½ cup, freshly grated
- Mozzarella Cheese: 1 cup, shredded
- Fresh Basil: ¼ cup, chopped
Instructions
- Preheat Your Equipment: Set your slow cooker to low (6–8 hours) or high (3–4 hours).
- Combine Ingredients: Add chicken, tomatoes, broth, onion, garlic, and spices to the slow cooker. Stir well.
- Prepare Your Cooking Vessel: Optionally, sear chicken in olive oil before adding for deeper flavor.
- Assemble the Dish: Ensure ingredients are submerged in broth, then cover.
- Cook to Perfection: Let cook until chicken is tender and shreds easily.
- Finishing Touches: Stir in pasta during the last 20 minutes, then mix in cheeses until melted.
- Serve and Enjoy: Garnish with fresh basil and extra Parmesan before serving.
Notes
- Add pasta toward the end to prevent mushiness.
- Freeze before adding pasta for best texture.
- For a creamier soup, stir in a splash of heavy cream at the end.
Nutrition
- Serving Size: 1 bowl
- Calories: 310
- Sugar: 6g
- Sodium: 870mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 28g
- Fiber: 3g
- Protein: 27g
- Cholesterol: 75mg