Katie
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.
