Slow Cooker Chicken Parmesan Soup
This was a winner at Sutton Central and passed the 8-year-old’s picky palate, minus the green pepper pieces. The fresh herbs make this recipe pop but you can easily add ½ Tbsp. dried basil leaves and 1 tsp. oregano as a substitute. Served with garlic breadsticks, this recipe is a keeper!
1-3 garlic cloves, minced
1 green bell pepper, chopped
1 (14.5-oz.) can crushed tomatoes
1/2 lb. boneless, skinless chicken breasts
3 c. chicken broth
1/2 c. chopped white onion
1/2 c. shredded Parmesan cheese, plus extra for garnish
1 Tbsp. chopped fresh basil
2 tsp. chopped fresh oregano
1/8 tsp. red pepper flakes
2 c. penne pasta, uncooked
In a slow cooker, stir together garlic, bell pepper, crushed tomatoes, chicken, broth, onion, 1/2 cup cheese, basil, oregano and red pepper flakes. Cover and cook on LOW 7 hours. Transfer chicken breasts to cutting board and coarsely shred; return to slow cooker. Stir in pasta. Cook on HIGH 30 minutes longer or until pasta is cooked al dente. Top individual servings with remaining Parmesan cheese.
Adapted from foxeslovelemons.com