Slow Cooker Chicken Parmesan Soup
Ingredients
1 teaspoon olive oil
1 cup onion, diced
3 cloves garlic, grated
1/2 pound chicken breasts, boneless and skinless
1 (28-ounce) can crushed tomatoes
1 (8-ounce can) tomato sauce
1 tablespoon balsamic vinegar
1 tablespoon basil, chopped
1 teaspoon dried oregano
1 teaspoon dried parsley
1/4 teaspoon red pepper flakes
3 cups low-sodium chicken broth
1 Parmesan cheese rind, optional (but recommended)
kosher salt, to taste
ground black pepper, to taste
6 ounces uncooked whole-wheat rotini or penne pasta
1/4 cup Parmesan cheese, shredded
3/4 cup part-skim mozzarella cheese, shredded
basil, chopped, for serving (optional)
parsley, chopped, for serving (optional)
Directions
In a small skillet, over medium heat, heat the olive oil.
Sauté the onion in the olive oil for 3 minutes. Add in the garlic and sauté for 1 minute.
In a slow cooker, add the sautéed garlic and onion along with the chicken, crushed tomatoes, tomato sauce, balsamic vinegar, basil, oregano, parsley, red pepper flakes, chicken broth, cheese rind, salt, and pepper.
Mix until combined, then cover with the lid.
Cook on high for 3 1/2 hours or on low for 7 hours.
Move the chicken breasts to a cutting board and shred them with forks. Then, return the chicken to the slow cooker and stir in the pasta.
For 30 minutes, cook on high until the pasta is al dente.
Stir in the shredded Parmesan cheese and remove the cheese rind, if using.
Top with the shredded mozzarella cheese and the chopped basil or parsley, then serve.
