Crock Pot Creamy Chicken Parmesan Soup recipe

Ingredients:

1 lb (450 g) boneless, skinless chicken breasts

1 (15 oz) can crushed tomatoes
1 (8 oz) can tomato sauce

1 medium onion, diced

3 cloves garlic, minced

1 teaspoon dried basil

1 teaspoon dried oregano

½ teaspoon red pepper flakes (optional)

4 cups (960 ml) chicken broth

½ cup (120 ml) heavy cream

1 cup (100 g) grated Parmesan cheese
1 cup (100 g) shredded mozzarella cheese

1 ½ cups uncooked pasta (like rotini or penne)

Salt and pepper, to taste

Fresh basil or parsley, for garnish

Add Ingredients to Crock Pot:

Place the chicken breasts in the bottom of the Crock Pot.

Add the crushed tomatoes, tomato sauce, diced onion, minced garlic, basil, oregano, red pepper flakes (if using), and chicken broth. Stir to combine.

Cook the Soup:

Cover and cook on low for 6-7 hours, or on high for 3-4 hours, until the chicken is fully cooked and tender.

Shred the Chicken:

Once the chicken is cooked, remove it from the soup and shred it using two forks. Return the shredded chicken to the Crock Pot.

Add Cream and Cheese:

Stir in the heavy cream, Parmesan cheese, and shredded mozzarella. Add the uncooked pasta and stir well.

Cook the Pasta:

Cover and cook on low for an additional 30-40 minutes, or until the pasta is tender.

Serve:

Taste and adjust the seasoning with salt and pepper if needed.

Garnish with fresh basil or parsley and a sprinkle of extra Parmesan cheese, if desired.

Serve this creamy, comforting soup with crusty bread or a side salad!