Description
This slow cooker Chicken Parmesan Soup transforms your favorite Italian-American classic into a cheesy, hearty bowl of comfort. Made with tender shredded chicken, tomatoes, penne pasta, and two kinds of cheese, it’s the perfect cozy meal for any night of the week.
Ingredients
4 garlic cloves, minced
½ large green bell pepper, finely chopped
½ medium white onion, finely chopped
1 (14.5-ounce) can crushed tomatoes
½ pound boneless, skinless chicken breast
3 cups chicken stock, plus more if needed
2 tablespoons tomato paste
2 teaspoons Italian seasoning
1 teaspoon salt
¼ teaspoon ground black pepper
½ teaspoon red pepper flakes
4 ounces dry penne pasta
1 cup grated Parmesan cheese
2 tablespoons butter (optional)
2 cups shredded mozzarella cheese
Chopped fresh basil, for garnish
Instructions
1. In a large slow cooker, combine the garlic, bell pepper, onion, crushed tomatoes, chicken breast, chicken stock, tomato paste, Italian seasoning, salt, black pepper, and red pepper flakes. Stir well.
2. Cover and cook on low for about 7½ hours or on high for about 3½ hours, until the chicken is tender and cooked through.
3. Near the end of the cooking time, bring a pot of salted water to a boil and cook the penne pasta until al dente. Drain and set aside.
4. Remove the chicken from the slow cooker and shred it using two forks.
5. Return the shredded chicken to the slow cooker. Stir in the Parmesan cheese, butter (if using), and cooked pasta until everything is well combined and creamy.
6. Ladle the soup into bowls and top with shredded mozzarella and fresh basil before serving.
Notes
Store leftovers in the refrigerator for up to 4 days. Reheat gently with a splash of chicken broth if needed. For a low-carb version, skip the pasta or replace with zucchini noodles.
- Prep Time: 30 minutes
- Cook Time: 7 hours 40 minutes
- Category: Soups & Stews
- Method: Slow Cooker
- Cuisine: Italian-American