Crockpot Chicken Parmesan Soup
Ingredients:
For the Soup:
3 boneless chicken breasts
1 tablespoon minced garlic
1 (28 oz) can crushed tomatoes
1 (15 oz) can tomato sauce
1 teaspoon salt
1 teaspoon ground black pepper
2 teaspoons Italian seasoning
4 cups chicken broth
1 cup freshly grated Parmesan cheese
1 cup heavy cream
8 oz uncooked rotini pasta
For the Topping:
1/2 cup breadcrumbs
1 tablespoon butter
1 1/2 cups shredded mozzarella cheese
Directions:
Begin by placing the chicken breasts, minced garlic, crushed tomatoes, tomato sauce, salt, pepper, Italian seasoning, and chicken broth into the crockpot.
Cover the crockpot and set it to cook on low for 6-8 hours or on high for 3-4 hours, until the chicken is tender.
After cooking, shred the chicken directly in the crockpot using two forks. Add the Parmesan cheese, heavy cream, and uncooked rotini pasta to the mixture.
Cover the pot again and continue cooking on low for an additional 30 minutes or on high for 15 minutes, until the pasta is fully cooked.
In a small skillet, melt the butter over medium heat and sauté the breadcrumbs until they are golden brown.
Serve the soup hot, topped with shredded mozzarella cheese and the toasted breadcrumbs.
Servings: 6-8.
