Slow-Cooker Chicken Parmesan Soup

parmesan chicken.jpg
 

*Serves 6 

Per Serving(about 1.3 cups): Calories 247, Protein 25g, Total Fat 7.3g, Carbs 23g, Fiber 4.8g

Ingredients: 

  • 4 garlic cloves, minced
  • 1 green bell pepper, chopped
  • 1/2 medium white onion, chopped
  • 1 can (14.5 ounces) crushed tomatoes
  • 1/2 pound (raw) boneless, skinless chicken breast (about 1 large breast)
  • 5 cups chicken broth, plus additional if needed
  • 1/2 cup shredded Parmesan cheese, plus extra for garnish
  • 2 tablespoons chopped fresh basil
  • 2 teaspoons chopped fresh oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon red pepper flakes
  • 4 ounces (uncooked) dry gemelli or penne pasta
  • 2 tablespoons unsalted butter
  • Chopped fresh basil or parsley, for garnish

Instructions: 

  • In slow cooker, stir together garlic, bell pepper, onion, tomatoes, chicken, broth, 1/2 cup cheese, basil, oregano, salt, black pepper and red pepper flakes. Cook on high 3-1/2 hours or on low 7 hours.
  • Transfer chicken to cutting board and use forks to coarsely shred; return to slow cooker. Stir in pasta. Cook on high 20-30 minutes longer or until pasta is cooked al dente.
  • If soup becomes too thick after pasta is cooked, stir in additional broth or water until desired consistency is reached, and warm through.
  • Serve garnished with extra Parmesan cheese and chopped basil or parsley.