Description
A hearty and comforting soup that combines the classic flavors of chicken parmesan in a rich broth with tender chicken, aromatic herbs, and melty cheese.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 can (15 oz) crushed tomatoes
- 4 cups chicken broth
- 1 onion, diced
- 3 cloves garlic, minced
- 2 teaspoons dried basil
- 1 teaspoon dried oregano
- Salt and pepper to taste
- 1 cup cooked pasta
- 1 cup shredded mozzarella cheese
- Grated Parmesan cheese for serving
Instructions
- Place the boneless, skinless chicken breasts at the bottom of the crockpot.
- Add the crushed tomatoes, chicken broth, diced onion, minced garlic, dried basil, dried oregano, salt, and pepper.
- Give everything a gentle stir to combine.
- Cover and cook on low for 6-7 hours or high for 3-4 hours.
- Once cooked, shred the chicken with two forks in the crockpot.
- Stir in the cooked pasta and mix well.
- Ladle the soup into bowls and top with mozzarella cheese and grated Parmesan.
Notes
For a creamier soup, stir in a splash of heavy cream or milk just before serving. Great for meal prep and can be stored in the fridge for up to 4 days.
- Prep Time: 15 minutes
- Cook Time: 270 minutes
- Category: Main Course
- Method: Crockpot
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 400
- Sugar: 6g
- Sodium: 800mg
- Fat: 15g
- Saturated Fat: 7g
- Unsaturated Fat: 5g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 70mg