CHICKEN PARMESAN SOUP

CHICKEN PARMESAN SOUP
1 cup diced shallot
1/2 cup diced sweet red pepper
4 garlic cloves, minced
15 ounce can crushed tomatoes
1/2 cup grated Parmesan cheese
3 sprigs fresh basil
2 sprigs fresh oregano
4 cups chicken broth
2 chicken breasts
Salt and pepper, to taste
4 ounces uncooked penne pasta
1/4 cup grated Parmesan cheese – garnish

  • Remove the leaves from the basil and oregano, chopping each.  Reserve half of the basil for garnish.
  • Lay chicken in bottom of the slow cooker.
  • Sprinkle the onions and peppers all around the chicken.
  • Top with the tomatoes, half the basil and all the oregano.
  • Pour chicken broth  over it all.
  • Cook on high for 3 hours.
  • Remove the chicken to a cutting board and shred. Keep warm.
  • Add pasta to crock pot and cook another 35-40 minutes or until pasta is al dente.
  • Stir shredded chicken back in and heat through.
  • Season to taste.
  • Top each serving with fresh basil and some of the Parmesan shredded cheese.

Save

Save

Save

Save

Your email address will not be published. Required fields are marked *