Slow Cooker Chicken Parm Soup
Ingredients
1 lb boneless chicken breast
1 C yellow onion, chopped
3 cloves garlic, minced
24 oz diced tomatoes
15 oz tomato sauce
1 1/2 tsp salt
1/2 tsp ground black pepper
1 tsp dried oregano
1/2 tsp dried thyme
1/2 tsp dried basil
1/8 tsp red pepper flakes, optional
4 C chicken broth
2 bay leaves
3/4 C grated Parmesan cheese
1/2 C heavy cream
1 – 1 1/2 C rotini pasta
mozzarella for topping
Directions
To the bowl of a 5-6 quart slow cooker add chicken, vegetables, tomato sauce, spices, chicken broth and bay leaves. Cook on high for 4 hours or on low for 8 hours.
Remove chicken, shredding with forks. Set aside. Remove and discard bay leaves.
Use an immersion blender to puree the soup. Alternatively, soup may be pureed in a blender in batches. Stir in parmesan cheese and heavy cream until fully combined. Return shredded chicken to the soup along with uncooked pasta. Cover and cook for an additional 30 minutes.
Serve with shredded mozzarella and optional Parmesan cheese. Use a kitchen torch to melt and lightly brown the cheese. Alternatively, soup may be browned under a broiler in oven safe bowls.
