One bite of this soup and Frog Prince and I knew we had a winner.
It’s filling and flavorful, and was so easy to put together before I went to work.
We hope you enjoy it too.
Crockpot Chicken Parmesan Soup – Adapted from Foxes Love Lemons
- 2 chicken breasts, thawed
- 1 red bell pepper, diced into 1-inch pieces
- 4 oz. mushrooms, sliced
- 2 cans (14 oz) diced tomatoes
- 4 C chicken broth
- 1 C water
- 1 T minced onion
- 1/2 tsp. minced garlic
- 1 tsp. basil
- 1 tsp. oregano
- 1/4 C Parmesan cheese, divided
- 1/2 C tri-colored rotini
Begin by placing the diced red bell pepper, sliced mushrooms, 2 cans of diced tomatoes, 4 C chicken broth, 1 C water, 1 T minced onion 1/2 tsp. minced garlic, 1 tsp. basil, 1 tsp. oregano and 1/8 C Parmesan cheese into the base of your crockpot. Season with salt and pepper, and stir to combine.
Add in the chicken breasts.
Cover and cook on low for 8-10 hours until chicken reaches 180 degrees.
About 30 minutes before serving, add in the 1/2 C tri-colored rotini.
Remove the chicken breasts and shred them using your stand mixer or two folks. Return the shredded chicken to the crockpot base and cover. Allow the soup to continue to cook until the pasta is al dente, about 25 minutes.
Stir in the remaining 1/8 C Parmesan cheese.
Serve warm and enjoy!
Notes: You can totally omit the mushrooms, and/or substitute the red bell pepper for a green one, if you prefer. Any kind of small-shaped pasta will also work well in place of the tri-colored rotini. You may also consider adding 6-8 oz. tomato sauce to give the soup base a thicker consistency. Serves 6-8.