Crockpot Chicken Parmesan Soup

Crockpot Chicken Parmesan Soup is an absolutely delicious and easy dinner.

 

 

 

 

This dinner only took about 10 minutes to put together. I love how easy it was and I’ve been loving tomato soup lately and this really hit the spot!

 

The amount was great for the three of us and Grey ate a ton of the soup.

 

 

 

Crockpot Chicken Parmesan Soup

Ingredients

• 1 pound boneless chicken breast
• 1 cup yellow onion, chopped
• 3 cloves garlic, minced
• 24 oz diced tomatoes
• 15 oz tomato sauce
• 1 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1 teaspoon oregano
• 1/2 teaspoon basil
• 4 cups chicken broth
• 2 bay leaves
• 3/4 cups grated parmesan cheese
• 1/2 cup heavy cream 
• 1 1/2 cups rotini pasta
• Mozzarella for topping

 

 

 

Directions

1. Add chicken, vegetables, tomato sauce, spices, chicken broth, and bay leaves. Cook on high for 3 hours or on low for 7 hours.
2. Remove chicken, chop into cubes, and then set aside. Remove and discard bay leaves.
3. Use an immersion blender to puree the soup. Stir in parmesan cheese and heavy cream until fully combined.
4. Return shredded chicken to the soup along with uncooked pasta. Cover and cook an additional 30 minutes.
5. Serve with shredded mozzarella and you can add extra parmesan cheese. Use a kitchen torch to melt and lightly brown the cheese, or you can broil the cheese in the oven with an oven-safe bowl.

 

 

 

 

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