Description
A comforting, hearty slow cooker soup that combines the flavors of classic chicken parmesan in a bowl. Perfect for busy weeknights with tender chicken, marinara, and cheese.
Ingredients
Scale
- 1.5 lbs boneless, skinless chicken breasts
- 24 oz marinara sauce
- 4 cups chicken broth
- 1 cup diced onion
- 1 cup diced bell pepper
- 3 cloves garlic, minced
- 1 tsp dried basil
- 1 tsp dried oregano
- Salt and pepper to taste
- 1 cup uncooked pasta (like penne or rotini)
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- Fresh basil for garnish (optional)
Instructions
- Place chicken breasts at the bottom of the slow cooker.
- Add marinara sauce, chicken broth, onion, bell pepper, garlic, basil, oregano, salt, and pepper.
- Cover and cook on low for 6-7 hours or high for 3-4 hours, until chicken is tender and shreds easily.
- Remove chicken, shred with forks, and return to the slow cooker.
- Add uncooked pasta and cook on high for another 20-30 minutes until pasta is tender.
- Stir in mozzarella and Parmesan cheeses until melted.
- Serve hot, garnished with fresh basil if desired.
Notes
For a thicker soup, add a slurry of cornstarch and water at the end. Store leftovers in the fridge for up to 3 days.
- Prep Time: 20 minutes
- Cook Time: 7 hours
- Method: Soup
- Cuisine: Italian-American
Nutrition
- Calories: 350
- Sugar: 8g
- Fat: 12g
- Carbohydrates: 28g
- Protein: 32g