Chicken parmesan is a member of the global pantheon of comfort foods. But what if we could take those same flavors and make them even more comforting? Slow Cooker Chicken Parmesan Soup achieves exactly that, bringing the rich sweetness of tomatoes, the aromas of Italian spices, and mouthfuls of juicy chicken to every spoonful. With a sharp parmesan bite and tender-cooked pasta, Slow Cooker Chicken Parmesan Soup has restaurant-level taste in a home-cooked, sip-from-the-bowl-on-a-rainy-day form.
Ingredients
- 1 teaspoon olive oil
- 1 cup onion, diced
- 3 cloves garlic, grated
- 1/2 pound chicken breasts, boneless and skinless
- 1 (28-ounce) can crushed tomatoes
- 1 (8-ounce) can tomato sauce
- 1 tablespoon balsamic vinegar
- 1 tablespoon basil, chopped, plus more, to taste, for garnish
- 1 teaspoon dried oregano
- 1 teaspoon dried parsley
- 1/4 teaspoon red pepper flakes
- 3 cups low-sodium chicken broth
- 1 parmesan cheese rind, optional
- kosher salt, to taste
- ground black pepper, to taste
- 6 ounces rotini or penne pasta
- 1/4 cup parmesan cheese, shredded
- 3/4 cup part-skim mozzarella cheese, shredded
Directions
Step 1 -In a small skillet, over medium heat, add the olive oil.
Step 2 -Sauté the onions in the olive oil for 3 minutes.
Step 3 -Add in the garlic and sauté for 1 minute.
Step 4 -In a slow cooker, add the sautéed garlic-onions mixture, the chicken, the crushed tomatoes and their juices, the tomato sauce, the balsamic vinegar, 1 tablespoon of the basil, the oregano, the parsley, the red pepper flakes, the chicken broth, the cheese rind, the salt, and the pepper.
Step 5 -Mix until combined, then cover with the lid.
Step 6 -Cook on high for 3 1/2 hours or on low for 7 hours.
Step 7 -Move the chicken breasts to a cutting board and shred them with two forks. Then, return the shredded chicken to the slow cooker and stir in the pasta.
Step 8 -Cook on high until the pasta is al dente, about 20-30 minutes.
Step 9 -Stir in the shredded parmesan cheese and remove the cheese rind.
Step 10 -Top with the shredded mozzarella cheese and the remaining basil and serve.
