Crockpot Chicken Parmesan Soup
Delicious and easy Crockpot Chicken Parmesan Soup made with tender chicken, tomatoes, and pasta. Perfect for a comforting meal.
Equipment
- crockpot
Ingredients
- 16 oz boneless skinless chicken breasts, cut into bite-sized pieces
- 1 teaspoon salt
- ¼ teaspoon pepper
- ½ cup onion, chopped
- 3 cloves garlic, minced
- 1 28 oz can crushed tomatoes
- 1 Tablespoon dried basil
- 1 Tablespoon dried parsley
- ¼ teaspoon crushed red pepper, optional
- 4 cups chicken broth
- ½ cup uncooked ditalini pasta
Toppings
- ¼ cup butter
- 1 cup Italian style panko bread crumbs
- ½ cup Parmesan cheese, shredded
- ½ cup mozzarella
- Fresh chopped basil
Instructions
- In 4 - 5-quart crockpot, place chicken at the bottom. Season with salt and pepper. Add in onion, garlic, chicken, crushed tomatoes, dried basil, dried parsley, crushed red pepper, broth, salt and pepper.
- Cover and cook on LOW heat setting 6 hours or on HIGH setting 3 to 4 hours or until chicken is cooked through.
- Thirty minutes before serving, stir in uncooked pasta into crockpot. Cover and cook on High heat setting about 30 minutes or until pasta is tender.
- Meanwhile, in a skillet, melt butter over medium heat. Add bread crumbs to the skillet and cook 3 to 4 minutes, stirring frequently, until golden brown.
- Serve soup topped with toasted bread crumb, shredded cheeses and top with chopped basil.
Nutrition
Serving: 1servingCalories: 421kcal
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