Description
A hearty and comforting soup version of the classic Chicken Parmesan, perfect for cold evenings.
Ingredients
Scale
For the Crust:
- 2 boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 can (28 oz) crushed tomatoes
- 1 cup diced onions
- 1 cup diced bell peppers
- 2 cloves garlic, minced
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon red pepper flakes
- 1 cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley, for garnish
Instructions
1. Prepare the Crust:
- Place the chicken breasts in the bottom of the crockpot.
- Add the chicken broth, crushed tomatoes, onions, bell peppers, garlic, basil, oregano, and red pepper flakes to the crockpot.
- Cover and cook on low for 6-7 hours or high for 3-4 hours until the chicken is cooked through.
- Remove the chicken breasts from the crockpot, shred them using two forks, and return them to the soup.
- Stir in the Parmesan cheese until well combined and season with salt and pepper.
- Serve hot, garnished with fresh parsley.
Notes
You can customize the seasonings to taste.