Description
A warm and cheesy slow-cooked soup inspired by classic Chicken Parmesan, featuring tender chicken, rich tomato broth, pasta, and melty cheese in every spoonful.
Ingredients
Scale
- 1.5 pounds chicken thighs, boneless and skinless
- 1 can (28 oz) diced tomatoes
- 2 tablespoons tomato paste
- 1 medium onion, finely chopped
- 4 cloves garlic, minced
- 4 cups chicken broth
- 2 teaspoons Italian seasoning
- 1.5 teaspoons salt
- 1 teaspoon black pepper
- 1.5 cups uncooked pasta (ditalini or elbow)
- 1.5 cups shredded mozzarella cheese
- 1 cup grated parmesan cheese
- Handful fresh basil, chopped
Instructions
- Add chicken thighs, diced tomatoes, tomato paste, onion, garlic, broth, Italian seasoning, salt, and pepper to the crockpot. Stir to combine.
- Cover and cook on low for 6–7 hours or high for 3–4 hours until the chicken is tender.
- Shred the chicken in the crockpot using two forks.
- Stir in uncooked pasta and cook for another 30 minutes until pasta is tender.
- Add mozzarella and parmesan cheeses, stir until melted and well combined.
- Top with fresh basil before serving. Enjoy hot.
Notes
- For extra flavor, brown the chicken in a skillet before adding to the crockpot.
- To freeze, leave out the pasta and add it fresh when reheating.
- Use freshly grated cheese for best texture and melt.
- Prep Time: 10 minutes
- Cook Time: 6 hours
- Category: Soups
- Method: Slow Cooker
- Cuisine: Italian-American
Nutrition
- Serving Size: 1 bowl
- Calories: 420
- Sugar: 7g
- Sodium: 980mg
- Fat: 18g
- Saturated Fat: 8g
- Unsaturated Fat: 9g
- Trans Fat: 0g
- Carbohydrates: 32g
- Fiber: 3g
- Protein: 32g
- Cholesterol: 90mg