Description
A comforting and flavorful twist on the classic Chicken Parmesan, this soup combines tender chicken, hearty vegetables, and gooey cheese for a delightful meal.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 can (14 ounces) diced tomatoes
- 1 cup sliced carrots
- 1 cup diced onion
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup uncooked pasta (small shells or elbow macaroni)
- 1 cup shredded mozzarella cheese
- 1/4 cup grated Parmesan cheese
- Fresh basil for garnish (optional)
Instructions
- Combine chicken, chicken broth, diced tomatoes, sliced carrots, diced onion, minced garlic, Italian seasoning, salt, and black pepper in a crockpot. Stir until well mixed.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is fully cooked and tender.
- Carefully remove the cooked chicken from the crockpot. Shred the chicken using two forks and return it to the soup mixture.
- Add the uncooked pasta to the crockpot. Continue cooking for an additional 20-30 minutes, or until the pasta is tender. Stir in the mozzarella and Parmesan cheese, allowing them to melt and create a creamy texture in the soup.
- Serve the soup hot, garnished with fresh basil if desired. Enjoy!
Notes
For additional flavor, consider searing the chicken before adding it to the crockpot. This soup can be frozen for up to 3 months.
- Prep Time: 15 minutes
- Cook Time: 300 minutes
- Category: Main Course
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 4g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 45g
- Fiber: 3g
- Protein: 30g
- Cholesterol: 60mg