After taking last week off for my birthday, Slow Cooker Sunday is back with a “souper” recipe for the big game!

I’ve have this recipe pinned for quite some time now.  Being such a big fan of chicken parmesan, it intrigued me.  I wasn’t quite sure how it would turn out though…could it really taste like my childhood favorite dish??

I have to say that I was surprised at how much I liked this soup.  While it wasn’t exactly like eating chicken parmesan (I missed the ooey-gooey mozzarella on top), the flavors were all there.  The broth was rich and the chicken was tender.  It was easy to make too, hardly any prep work.  I had all of the ingredients in the house already (for my version), so there was no need to run to the store.  For my version, I basically just used celery instead of green pepper, swapped the type of pasta, and changed the amounts of some ingredients up a little bit.  I really liked the way it came out.  This recipe is definitely a keeper!

Start with the prep…

• Mince up 4 cloves of garlic and chop 1 small onion.

• Add the garlic and onion to your slow cooker.

• Chop 3 stalks of celery.

• Place the celery in the slow cooker.
• Pour in 3 cups of chicken broth.

• Add 1¼ cups crushed tomato.

• Chiffonade some fresh basil and chop some fresh oregano.

• Add both to the slow cooker.

• Sprinkle in ⅓ cup grated Parmesan cheese.

• Finish with ¼ teaspoon crushed red pepper flake.

• Stir to combine everything.

• Place 3 large chicken breasts in the broth.  (I used approximately 1.5 pounds of frozen breasts.)

• Cover and cook on high for 3½ hours.

• Remove the chicken from the slow cooker.

• Shred the meat using two forks.

• Add the chicken back to the slow cooker.

• Break up several sheets of lasagna noodles.

• Add the broken pasta to the slow cooker.

• Stir, making sure the pasta is completely submerged in the broth.

• Cover and cook on high for 30 more minutes.

Serve immediately.  (Note: If you are reheating leftovers of this soup, you will probably need to add a little more chicken broth.  The pasta will absorb it while it sits in the fridge.)

Garnish the soup with some more Parmesan cheese.

Enjoy!

Three Years Ago: Messy Guiseppes

Slow Cooker Chicken Parmesan Soup (serves 6)

 

INGREDIENTS:

• 4 cloves garlic, minced
• 1 small onion, chopped
• 3 stalks celery, chopped
• 3 cups chicken broth
• 1¼ cups crushed tomato
• 2 tablespoons fresh basil, chiffonade
• 2 tablespoons fresh oregano, chopped
• ⅓ cup grated Parmesan cheese
• ¼ teaspoon crushed red pepper flake
• 3 large boneless skinless chicken breasts
• 6 lasagna pasta sheets, broken into pieces

 

DIRECTIONS:

• Add the garlic, onion, celery, chicken broth, crushed tomato, basil, oregano, Parmesan, and red pepper flake to your slow cooker.
• Stir to combine.
• Place the chicken breasts into the slow cooker.
• Cover and cook on high for 3½ hours.
• Remove the chicken from the slow cooker.
• Shred with two forks.
• Add the chicken back to the slow cooker.
• Add the lasagna pieces.
• Cover and cook on high for 30 more minutes.
• Garnish the soup with more Parmesan.

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