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Slow-Cooked Chicken Parmesan Soup

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A cozy and comforting soup combining tender chicken, tomatoes, and cheese, perfect for chilly evenings.

Ingredients

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  • 2 boneless, skinless chicken breasts
  • 1 cup diced tomatoes
  • 4 cups chicken broth
  • 1 cup diced onion
  • 2 cloves garlic, minced
  • 1 cup sliced mushrooms
  • 1 teaspoon dried basil
  • 1 teaspoon dried oregano
  • Salt and pepper to taste
  • 1 cup cooked pasta (like small shells or elbow)
  • 1 cup shredded mozzarella cheese
  • Parmesan cheese for topping
  • Fresh basil for garnish

Instructions

  1. In a crockpot, combine chicken breasts, diced tomatoes, chicken broth, onion, garlic, mushrooms, basil, oregano, salt, and pepper.
  2. Cover and cook on low for 6-7 hours or on high for 3-4 hours until chicken is cooked through and tender.
  3. Remove the chicken from the crockpot and shred it using two forks, then return it to the soup.
  4. Stir in cooked pasta and mozzarella cheese until melted and creamy.
  5. Serve hot, garnished with Parmesan cheese and fresh basil for a beautiful finishing touch.

Notes

Store leftovers in an airtight container in the refrigerator for 3-4 days. Reheat gently.

Nutrition

Find it online: https://pennykitchenz.com/slow-cooked-chicken-parmesan-soup/

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