Chicken soup on tasty steroids. You will love this company ready variation of chicken soup, and it is so easy.
We love chicken in this meataholic cooking for two household. We love soup and I love simple. So from my wives Pinterest board, we have Crock Pot Chicken Parmesan Soup from Fox Loves Lemons. The recipe has been quite popular around the blogs but like all recipe, it is just guidelines.
So a nip here and a tuck there and we have what I wanted. First, I wanted more meat… doubled. Next, I rarely have fresh herbs, so dry is always available. A bit more garlic, more broth to support the chicken and lastly diced tomatoes. I have never seen a 14 oz can of crushed tomatoes.
A low five for me and a bit higher for wifo…
Notes: I happen to have chicken tenders, but any chicken would be fine.
Start by grating 1/2 cup of Parmesan cheese plus a little extra for topping at the end. You could use a pre-grated, but it will suffer in taste.
Chop one green pepper and one small onion. Clean and trim 1 pound of chicken. Any raw chicken will do.
Add a 14 oz can diced tomatoes, 4 cups chicken broth, four cloves crush garlic, one teaspoon basil, 1/2 teaspoon oregano and 1/8-1/4 teaspoon crushed red pepper. Add 1/2 cup Parmesan cheese, chicken, pepper, and onion.
Cook on low for 4 hours total but 3 1/2 hours into cooking, remove the chicken and shred. Place the chicken along with 1 cup of dry pasta back into the crock pot and cook for about 30 minutes more until pasta is done to taste.
Serve with additional shredded Parmesan topping.
June 8, 2016