Description
A hearty and comforting chicken parmesan soup made in a slow cooker.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 can (14.5 ounces) diced tomatoes
- 1 cup sliced carrots
- 1 cup sliced celery
- 1 onion, diced
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1 cup uncooked pasta
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
Instructions
- Place chicken breasts in the slow cooker.
- Add chicken broth, diced tomatoes, carrots, celery, onion, garlic, basil, oregano, salt, and pepper.
- Cook on low for 6-8 hours or high for 3-4 hours.
- About 30 minutes before serving, add uncooked pasta to the soup.
- Once pasta is cooked, stir in mozzarella and Parmesan cheese.
- Serve hot and enjoy.
Notes
- Use any type of pasta you prefer.
- Adjust spices to taste.
- Store leftovers in the refrigerator for up to 3 days.
- Prep Time: 15 minutes
- Cook Time: 6 hours
- Category: Soup
- Method: Slow Cooker
- Cuisine: Italian
Nutrition
- Serving Size: 1 cup
- Calories: 350
- Sugar: 5g
- Sodium: 800mg
- Fat: 10g
- Saturated Fat: 4g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 3g
- Protein: 25g
- Cholesterol: 70mg
Keywords: Crockpot Chicken Parmesan Soup, Chicken Soup, Italian Soup