Chicken Parmesan Soup is a great Italian chicken soup that is a combination of the wonderful flavors of chicken, Parmesan cheese, and Italian seasonings. Good enough for company but super easy in your crock pot for a weeknight family dinner.
1/2cupParmesan cheese plus a little extra for topping
1/8-1/4teaspooncrushed red pepper
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.
Use the chicken you want but generally skinless boneless chicken breasts or thighs.
You can use pre-cooked chicken like a rotisserie chicken. You will need about 3 cups and you would add it at the same time as the pasta.
Good quality Parmesan cheese will add a lot of flavors.
This fits many diets well like a low fat or keto diet.
I have not added extra salt and you may want some added to your taste.
This fits in a 3 1/2 quart or bigger crock pot. A double recipe will be fine in 6 quarts or larger.
You can cook this on high in half the time.
This soup will store well refrigerated for 2-3 days.
You may want to add more broth during reheating since the pasta will absorb more fluid. You can freeze this soup for 2-3 months.
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