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Description
Easy slow cooker chicken parmesan soup.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 1 onion, chopped
- 2 cloves garlic, minced
- 1 (28 ounce) can crushed tomatoes
- 1 (15 ounce) can tomato sauce
- 4 cups chicken broth
- 1 teaspoon dried oregano
- 1/2 teaspoon dried basil
- 1/4 teaspoon red pepper flakes
- Salt and pepper to taste
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil leaves for garnish
Instructions
- Place chicken breasts, onion, garlic, crushed tomatoes, tomato sauce, chicken broth, oregano, basil, and red pepper flakes in a crockpot. Season with salt and pepper.
- Cover and cook on low for 6-8 hours or on high for 3-4 hours, or until chicken is cooked through and shreds easily.
- Remove chicken from the crockpot and shred with two forks. Return shredded chicken to the crockpot.
- Stir in mozzarella cheese and Parmesan cheese until melted.
- Serve hot, garnished with fresh basil leaves.
Notes
- For a thicker soup, mix 1 tablespoon of cornstarch with 2 tablespoons of water and stir into the soup during the last 30 minutes of cooking.
- You can add other vegetables such as carrots, celery, or zucchini to the soup.
- Serve with crusty bread for dipping.
- Prep Time: 15 min
- Cook Time: 6 hr
- Category: Dinner
- Method: Slow Cooking
- Cuisine: Italian
Nutrition
- Serving Size: 1.5 cups
- Calories: 350
- Sugar: 10 g
- Sodium: 700 mg
- Fat: 15 g
- Saturated Fat: 8 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 3 g
- Protein: 35 g
- Cholesterol: 100 mg