February 24, 2015

Slow Cooker Chicken Parmesan Soup

Slow Cooker Chicken Parmesan Soup

Given that we’ve been slurping a heck of a lot of soup around here lately I thought I’d stop in with one more. I swear, promise (!), that this will be the last one for a while. Even I know it is time to break out of my soupy pattern. It has been so easy while the weather has been crapola, but now it is time to move on. But, before I do, I have to share this little gem I found on F00d52 the other day. It is called Chicken Parmesan Soup because it tastes exactly like a Chicken Parmesan casserole but it can be made with one-quarter of the effort and is a touch healthier.

The beauty of this dish has how truly make-ahead friendly it is. In fact, you have to make it at least 4 hours in advance, you could do it even earlier if you’d like. There is a little prep required before it served -shredding the chicken and adding the pasta – but after that you are all set. It is ready to serve! Round it out with garlic bread and salad, of course, and you dinner to warm up an Arctic night is served!

ps – Don’t forget your soup tips about doubling and freezing if you want more soup for later!

Slow Cooker Chicken Parmesan Soup

Rating: 51

Prep Time: 5 minutes

Cook Time: 4 hours

Total Time: 4 hours, 5 minutes

Yield: 4 to 6 servings

adapted from Food52.

Buy these ingredients Powered by Popcart

Ingredients

  • 3 garlic cloves, minced
  • 1 green bell pepper, seeded and chopped
  • 1 14-ounce can crushed tomatoes with juices
  • ½ pound boneless skinless chicken breasts
  • 3 cups low-sodium chicken broth
  • 1 shallot, finely chopped
  • ¼ cup finely grated Parmesan cheese, plus more for garnish
  • 1 tablespoon chopped fresh basil
  • 2 teaspoons chopped fresh oregano
  • 1 pinch crushed red pepper flakes
  • 4 ounces short pasta like penne or ziti

Instructions

  1. In the bowl of a slow-cooker add the garlic, pepper, tomatoes, chicken, chicken broth, shallot, Parmesan, basil, and oregano. Cook for 3 ½ hours on high, or 7 hours on low.
  2. Remove the chicken to a cutting board and shred it into bite-size pieces. Return it to the slow-cooker and add the pasta. Cook it for an additional 30 minutes, or just until the pasta is al dente.
  3. Serve in a bowl with additional fresh Parmesan on top.
https://thenaptimechef.com/2015/02/slow-cooker-chicken-parmesan-soup/