Crockpot Chicken Parmesan Soup
Enjoy everything you love about Chicken Parm in this easy Crockpot Chicken Parmesan Soup recipe.
Equipment
- Crock Pot
Ingredients
- 3 pieces boneless chicken breasts
- 1 tablespoon minced garlic
- 28 oz can crushed tomatoes
- 15 oz can tomato sauce
- 1 teaspoon salt
- 1 teaspoon ground black pepper
- 2 teaspoon Italian seasoning
- 4 cups chicken broth
- 1 cup parmesan cheese freshly shaved
- 1 cup heavy whipping cream
- 8 oz rotini pasta uncooked
- 0.5 cup bread crumbs
- 1 tablespoon butter
- 1.5 cup shredded mozzarella
Instructions
- Add the chicken breast, minced garlic, crushed tomatoes, tomato sauce, salt, pepper, Italian seasoning and chicken broth to the crock pot.
- Cover crock pot with lid, and cook on low for 6-8 hours or high for 3-4 hours.
- Shred the chicken. Stir in the shredded parmesan cheese, heavy whipping cream and rotini pasta. Cover and cook on low for 30 minutes or high for 15 minutes.
- While this is cooking, sauté the bread crumbs in the butter in a sauce pan on the stovetop.
- Top the individual soup servings with mozzarella cheese and bread crumbs. Enjoy!
Notes
Refrigerate the leftovers in an airtight container for up to 5 days.
Nutrition
Serving: 1servingCalories: 480kcalCarbohydrates: 30gProtein: 37gFat: 25gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gCholesterol: 120mgSodium: 800mgPotassium: 850mgFiber: 3gSugar: 5gVitamin A: 800IUVitamin C: 10mgCalcium: 300mgIron: 2mg
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