Description
Easy Crockpot Chicken Parmesan Soup is a flavorful and comforting dish that you can prepare effortlessly.
Ingredients
Scale
- 1 pound boneless, skinless chicken breasts
- 1 can (14.5 ounces) diced tomatoes, undrained
- 1 can (15 ounces) tomato sauce
- 1 cup chicken broth
- 1 medium onion, chopped
- 3 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1 teaspoon Italian seasoning
- Salt and pepper to taste
- 1 cup uncooked pasta (e.g., penne or rotini)
- 1 cup shredded mozzarella cheese
- ½ cup grated Parmesan cheese
- Fresh basil or parsley for garnish (optional)
Instructions
- Place the boneless, skinless chicken breasts at the bottom of the crockpot.
- Pour the diced tomatoes and tomato sauce over the chicken.
- Pour in the chicken broth to add depth to the soup.
- Add the chopped onion and minced garlic for flavor.
- Sprinkle the dried basil, oregano, Italian seasoning, salt, and pepper over the mixture.
- Cover the crockpot and cook on low for 4 to 6 hours or on high for 2 to 3 hours until the chicken is cooked through and tender.
- Once cooked, remove the chicken breasts from the crockpot, shred them with two forks, and return the shredded chicken to the pot.
- Stir in the uncooked pasta, cover, and cook for an additional 30 minutes on high or until the pasta is tender.
- Stir in the shredded mozzarella cheese and grated Parmesan cheese until melted and creamy.
- Serve hot, garnished with fresh basil or parsley if desired.
Notes
- Prep Time: 10 minutes
- Cook Time: 4 to 6 hours on low or 2 to 3 hours on high
- Category: Soup
- Method: Crockpot
- Cuisine: Italian
Nutrition
- Serving Size: 1 bowl
- Calories: 380
- Sugar: 6g
- Sodium: 800mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 4g
- Trans Fat: 0g
- Carbohydrates: 40g
- Fiber: 2g
- Protein: 30g
- Cholesterol: 75mg