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Chicken Parmesan Soup

Print Recipe
A hearty tomato broth, shredded chicken, pasta, and parmesan cheese give this soup all the taste of chicken parmesan in a bowl.
Prep Time 15 minutes
Cook Time 5 hours
Total Time 5 hours 15 minutes
Servings 6 servings

Equipment

  • 6-quart slow cooker

Ingredients

  • 1 1/2 pounds skinless, boneless chicken thighs
  • 1 can crushed tomatoes 28 ounces
  • 1 diced small onion
  • 3 minced garlic cloves
  • 4 cups low-sodium chicken broth
  • 2 teaspoons Italian seasoning
  • 1/4 teaspoon red pepper flakes optional
  • 6 ounces your favorite pasta
  • 1/2 cup grated parmesan cheese plus more for serving
  • salt and pepper
  • 1 cup shredded mozzarella
  • chopped fresh basil

Instructions

  • Add chicken, onion, garlic, tomatoes, broth, Italian seasoning to the slow cooker.
  • Cover the slow cooker and cook on low for 4-5 hours.
  • Cook until the chicken reaches 165° Fahrenheit.
  • Remove and shred the chicken, then return it to the slow cooker.
  • Stir in the parmesan and season to taste.
  • Cook the pasta according to the directions, and drain.
  • Divide pasta amongst bowls, and ladle the soup over it.
  • Top with mozzarella, extra parmesan, and basil.
  • Store remaining pasta separately from the soup.

Notes

Cook about 4-5 hours on low, and make sure chicken reaches fully cooked temperature.