Slow Cooker Chicken Parmesan Soup
An easy slow cooker version of the classic Italian dish.
Servings Prep Time
4people 10minutes
Cook Time
6hours
Servings Prep Time
4people 10minutes
Cook Time
6hours
Ingredients
  • 1lb Boneless, Skinless Chicken Breasts
  • 1 yellow onion, diced
  • 3cloves Garlic, minced
  • 28oz can Diced Tomatoes
  • 15oz can tomato sauce
  • 1teaspoon Salt
  • 1/2teaspoon Pepper
  • 1teaspoon Oregano
  • 1/2teaspoon Thyme
  • 1teaspoon Basil
  • 1/4teaspoon Red Pepper Flakes
  • 4cups Chicken Broth
  • 2 Bay Leaves
  • 3/4 cup Grated Parmesan Cheese
  • 1/2cup Heavy Cream
  • 1cup Pasta
  • Mozzarella Cheese
Instructions
  1. To the bowl of a slow cooker, add the onion, garlic, diced tomatoes, and tomato sauce.
  2. In a medium bowl, combine the chicken broth and the main spices (salt, pepper, oregano, thyme, basil, red pepper flakes). Mix well then add to the slow cooker.
  3. Add the chicken and the bay leaves to the slow cooker. Cook on high for 3-4 hours or low for 6-8 hours.
  4. About 45 minutes before you’re planning to serve, remove the chicken from the slow cooker and set aside to shred. Remove and discard the bay leaves as well.
  5. Blend the soup until smooth using an immersion blender (easiest option) or by transferring small batches to a blender (SMALL batches).
  6. Return the shredded chicken to the now blended soup and add the grated parmesan cheese, cream, and pasta. Cover and cook for an additional 30 minutes or until the noodles are cooked.
  7. Dish to serve. Add mozzarella cheese on top if desired. Melt the cheese using the broiler in your oven or a kitchen torch and enjoy.