Description
A hearty and comforting soup that brings all the flavors of chicken Parmesan into a warm, slow-cooked bowl of deliciousness.
Ingredients
Scale
For the Crust:
- 1 lb boneless, skinless chicken breasts
- 1 (24 oz) jar marinara sauce
- 4 cups chicken broth
- 1 small onion, diced
- 3 cloves garlic, minced
- 1 tsp dried basil
- 1 tsp dried oregano
- 1/2 tsp salt
- 1/4 tsp black pepper
- 1/2 cup heavy cream
- 1 cup shredded mozzarella cheese
- 1/2 cup grated Parmesan cheese
- 1 cup cooked pasta (such as penne or rotini)
- Fresh basil for garnish
Instructions
1. Prepare the Crust:
- Place chicken breasts, marinara sauce, chicken broth, onion, garlic, basil, oregano, salt, and pepper in the crockpot. Stir to combine.
- Cover and cook on low for 6-7 hours or high for 3-4 hours, until chicken is tender and cooked through.
- Remove chicken and shred with two forks. Return shredded chicken to the crockpot.
- Stir in heavy cream, mozzarella, and Parmesan cheese until melted and smooth.
- Add cooked pasta and stir to combine. Cook for an additional 10-15 minutes until heated through.
- Serve hot, garnished with fresh basil and extra Parmesan cheese if desired.
Notes
You can customize the seasonings to taste.